Click here to read the Spanish version.
Spring has arrived in all its splendor and/or with all its climatic variations to give way, very soon, to the Easter holidays. Louis Vuitton also wanted to join in the fun with a collection of Easter eggs created by iconic pastry chef Maxime Frédéric.
The last viral, who has a pastry shop within the LV universe, has now sculpted a series of chocolates in which craftsmanship and chocolate merge into edible works of art. The Pastry Chef of the Year according to the Gault & Millau Guide 2022 and Pastry Chef of Cheval Blanc Paris, thus returns to bring his renowned expertise and savoir-faire to the brand.
Chef Frédéric’s dark milk chocolate shells reveal delicious fillings, ranging from raspberry caramel to Tahitian vanilla. In addition, this year the French pastry chef wanted to take the chocolate capsule to another creative dimension with the reinterpretation of the iconic bag created by Nicolas Ghesquière, artistic director of the women’s collections, resulting in a chocolate maxi-silhouette that includes all the details of the original model in a meticulous way: from the representative Vuitton monogram to the flowers or the strap.
