How often does it happen that you leisurely glide through an afternoon sipping the most beautifully crafted latte with artwork, enjoying conversation touching on everything espresso and éclair? Le Meridien reinvented their signature Éclair in a charismatic and engaging master class for Indian audience under the expertise of the renowned Pastry Chef and LM100 Member, Johnny Iuzzini. Even earlier this year, the Chef had given us a tour through his culinary dramatization – eight elite éclair recipes for Le Meridien, all inspired by global tour of Le Meridien destinations. Taking his design forward, Pastry Chef, Vikas Shrivastava, led the bandwagon of crafting this beautiful daintiness. He was sweet enough to let me try my hand at my own éclair. Have a look at my own Éclair Diaries:
Not an owner of the sweet tooth, I still could taste the authentic Indian spices intertwined with warmth of the traditional éclair pastry – my favorite from the repertoire was the Jaggery & Ginger Éclair –mild ginger tinge playfully hits and the jaggery balances its sharpness. You could choose from Rose Cardamom Éclair, Clotted Cream Kalakand Éclair and the Jaggery and Ginger Éclair at Le Meridien, Delhi.
The Evening progressed and the panorama changed from Tea to Twilight – Latte to Sparkling. The interactive Éclair session sashayed into ‘Bubbled’ spirits. At the Nero Bar-lounge, Le Meridien Delhi, we savored the Sparkling, Martini and Wine along with delectable nibbles. The scene was full of beans at the Hub and was composed at Nero – what a serene renovation!