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Astucieux, graphique et archi-moderne, l’œuf de Pâques du chef multi étoilé a été conçu comme une boîte à délices qui s’ouvre et se referme à l’envie...

On adôôre : un oeuf à monter soi-même, façon mecano ! Facile et rigolo...

A l’intérieur de cet écrin malin en chocolat noir designé par Pierre Tachon, le DA maison, une floppée de fritures praliné à mourir de plaisir.

Œuf bonbonnière, 65€.

www.lechocolat-alainducasse.com

(c) Pierre Monetta

Ouverture exceptionnelle pour Pâques : dimanche 5 avril de 10h30 à 13h30

Ouvert du mardi au samedi de 10h30 à 19h

 

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Clever, graphic and super-modern, the Easter egg of the star-studded chef has been conceived as a box of delights that opens and closes at whim...

We adore: an egg “to mount yourself, like a Meccano eretor set! Easy and fun...

Inside the clever presentation in black chocolate, designed by Pierre Tachon, the in-house AD, a wide array of praline tidbits to die of pleasure.

Œuf bonbonnière, 65€.

www.lechocolat-alainducasse.com

(c) Pierre Monetta

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On adôôre : un oeuf à monter soi-même, façon mecano ! Facile et rigolo...

A l’intérieur de cet écrin malin en chocolat noir designé par Pierre Tachon, le DA maison, une floppée de fritures praliné à mourir de plaisir.

Œuf bonbonnière, 65€.

www.lechocolat-alainducasse.com

(c) Pierre Monetta

Ouverture exceptionnelle pour Pâques : dimanche 5 avril de 10h30 à 13h30

Ouvert du mardi au samedi de 10h30 à 19h

 

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Clever, graphic and super-modern, the Easter egg of the star-studded chef has been conceived as a box of delights that opens and closes at whim...

We adore: an egg “to mount yourself, like a Meccano eretor set! Easy and fun...

Inside the clever presentation in black chocolate, designed by Pierre Tachon, the in-house AD, a wide array of praline tidbits to die of pleasure.

Œuf bonbonnière, 65€.

www.lechocolat-alainducasse.com

(c) Pierre Monetta

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