Easter at the Burgundy
Spring has barely begun and our thoughts already turn to Easter and the delicious treats it brings! What treats, you ask? Well, imagine a perfectly formed egg and the subtle gleam of chocolate whose deep and rich brown hides nothing of the fondant and its power to delight. As for the graphic touch, it is in the image of our pastry chef, Pascal Hainigue; full of colours and elegance with a little touch of madness, common to all true creators.