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The gourmet restaurant sees its profiteroles revisited in Chantilly of chocolate stars on crispy praline balls with gold foil and a hot chocolate topping.
For graph minded lovers, the chef Alexander Bonnefoi has created a geometry of flavors with two bars of dark chocolate glazed with bitter cocoa and with semi-salted peanut, in the center, a creamy carambar. This delight gets softened with chilled whipped cream and slumming on its sparkling chocolate.
In the so cozy luxury suites, chocolate is enjoyed with majesty in the alcoves of delicious intimacy...
Four Seasons Hôtel George V 31, avenue George V 75008 Paris, France Phone. +33 (0)1 49 52 70 00
www.fourseasons.com/paris/
Gilbert Benesty photographs for B-ALL magazine.
B-ALL
