London’s Most Indulgent Easter Egg?
Find more information about Sauterelle French restaurant in Bank.
This Easter, Sauterelle Head Chef Robin Gill and acclaimed chocolatier, Paul A. Young, have collaborated to create an extravagant Easter egg. Served on a "nest" of Robin's homemade muesli of toasted nuts, dried fruits and sweetened parsnip crisps, this hen sized egg is created 70% Madagascan dark chocolate, inlayed with edible 23 carat gold leaf and filled with Paul A Young's multi-award winning sea salt caramel.
In the name of ultimate indulgence, Paul has added champagne to the recipe, giving a vibrant finish to this chocolate delight, which will be served as a dessert alongside white chocolate and cardamom truffles and vanilla "snow", available exclusively at Sauterelle and Paul A. Young stores.
Date Posted: 11 Mar 10
Posted By: Christian Rose-Day
Keywords: sauterelle bank the city french cuisine london restaurant head chef robin gill paul young chocolate gold champagne easter egg dessert luxury carat sauterelle bank the city french cuisine london restaurant head chef robin gill paul young chocolate gold champagne easter egg dessert luxury carat sauterelle bank the city french cuisine london restaurant head chef robin gill paul young chocolate gold champagne easter egg dessert luxury carat sauterelle bank the city french cuisine london restaurant h
Date: 11 Mar 10 - 11 Mar 10
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