When a luxury hotel group enlists a world-famous pastry chef to create a custom, international line of éclairs you don’t ask questions; you just eat. Beach bodies be damned!
The product of an ongoing collaboration between Chef Johnny Iuzzini, a James Beard Foundation award winner, and Le Meridien, this collection of eight signature éclairs will reflect the unique flavors, local ingredients, and heritage of select Le Meridien destinations around the world. Each unique recipe will be released over the next 12 months as Chef Iuzzini completes a global culinary tour. We had a chance to sample the San Francisco–inspired éclair—a blueberry and caramelized corn-filled shell smothered in a honey glaze, crystallized almonds, honeycomb, and fennel pollen—and it was nothing short of spectacular. Don’t believe us? We watched a squad of petite NYC twentysomethings in heels devour an entire platter with the gusto of a champion hotdog eater. The proof really is in the pudding.
For a taste of the éclairs, stop by one of the nearly 100 Le Meridien properties in over 40 countries.