In anticipation of National Chocolate Eclair Day (June 22), Le Meridien Hotels & Resorts today announced the launch of its first-ever global eclair programme in partnership with award-winning pastry chef and new LM100 member Johnny Iuzzini. As part of the brand’s new culinary programme, Le Meridien hotels and resorts worldwide will offer guests the opportunity to indulge in a variety of modern twists on the chic Parisian treat, including both classic flavors as well as unique creations inspired by the destination. In addition, Chef Iuzzini will create eight seasonal eclair recipes for the hotels, inspired by his travels through various Le Meridien destinations. As part of the programme, each hotel will offer modern takes on three signature eclair flavours coffee, chocolate and vanilla as well as one locally inspired flavour.
“Drawn from our European roots, Le Meridien Ã‰clair will allow guests and locals yet another way to unlock their destination,” said Brian Povinelli, Global Brand Leader, Le Meridien & Westin. “Through local recipes and a modern perspective on this
quintessentially French pastry, Le Meridien eclairs enable us to offer unique, memorable guest experiences in our signature Le Meridien Hubs and restaurants around the world.”
A 2006 James Beard Award winner for Outstanding Pastry Chef and author of Dessert FourPlay and Sugar Rush (September 2014), Iuzzini served as Head Judge on Bravo’s “Top Chef Just Desserts.” He boasts more than 20 years of kitchen experience at some of the top restaurants in New York City and currently owns a pastry and culinary arts consulting company, Sugar Fueled, Inc. As the newest member of the LM100TM, a group of cultural innovators and artists who define and enrich the guest experience at Le Meridien, Chef Iuzzini will guide the eclair programming and initiatives around the globe, employing his youthful energy and unique culinary style to reinvent the classic pastry and create eight seasonal eclair recipes exclusively for Le Meridien.
Caramelized Corn and Blueberry Eclairs Recipe CLICK HERE
Posted by Rachel Allan