French Pastry Chef Nicolas Guercio's Hazelnut Easter Egg Creations

Easter Chocolate Traditions in France

• 🍫 Easter is a significant season for the chocolate industry in France, ranking as its second-biggest after Christmas.
• 🇫🇷 French households consume an average of 12.5 kilograms of chocolate annually.
• 🔔 Unlike in some other countries, the Easter tradition in France involves Easter bells, not the Easter bunny, delivering chocolate.

Nicolas Guercio's Unique Easter Egg Collection

• 🌰 Head Pastry Chef Nicolas Guercio from Hotel Lutetia introduces a new twist on traditional Easter eggs.
• 💡 The collection features eggs shaped like hazelnuts, inspired by the natural form of the "Kazette" hazelnut from Burgundy.
• 🎨 Guercio aimed for a visual contrast between the dark leaves and the light shell of the hazelnut fruit.

The "Kazette" Hazelnut

• 🌰 The "Kazette" hazelnut is a special French variety, unique for being roasted immediately after harvest, retaining higher humidity and offering an intense flavor.
• ☕ Its taste is described as intense, reminiscent of coffee or dark chocolate.
• 🤝 Chocolate and hazelnut are a classic pairing, with a long tradition exemplified by spreads like Nutella.

The Creation Process

• 🗓️ Developing a new chocolate creation, like the Easter eggs, takes approximately six months from concept to final product.
• ✍️ The process involves ideation, drawing, prototyping, mold creation, and obtaining necessary approvals.
• 🎁 Packaging and sales strategy are also integral parts of the development cycle.

Hotel Lutetia's Easter Offerings

• 📍 Hotel Lutetia will host a pop-up shop from March 16th to 20th, offering these special Easter creations.
• 💻 Orders can also be placed online through their e-shop.
• 🫖 Throughout April, some of these chocolate creations will be available as part of the hotel's tea time service.

Chef Guercio's Favorites

• 🍰 Among his creations, Guercio highlights a large hazelnut-shaped chocolate, a Parisian cake called "flan," and a hazelnut mousse.
• 👨‍👩‍👧‍👦 For children, he prioritizes more accessible flavors, moving away from experimental tastes like last year's seaweed-infused chocolate.