Limited edition – This Easter, Pastry Chef Yann Le Douaron presents the Signature Egg, a unique creation where high-end pâtisserie merges with art and tradition.
Crafted from Valrhona’s finest grands crus, blending the intensity of 64% Manjari with the smoothness of milk chocolate, the Egg hides the indulgence of a delicately melting hazelnut praliné. A finely chiselled door bearing the identity of Le Negresco opens onto a precious key, revealed like a treasure – an echo of the new Penthouse Suite Jeanne & Paul.
Set on a marbled chocolate base, this limited-edition Egg stands out as a genuine collector’s piece, straddling the worlds of haute pâtisserie and objet d’art.
