January 28, 2016

A Sneak Peek at Ken Thomas' 2016 Oeuf de Pâques

Not long after my last trip to The Westin, I was invited to return for a special evening with their in-house pastry chef, Ken Thomas.  On the agenda? An unveiling and tasting of this year's Oeuf de Pâques "Quetzalcoatl" (chocolate Easter egg).

Held in The Westin's gorgeous courtyard (one of my favorites in Paris), guests admired the exquisite Mexican themed egg while enjoying a sampling. For the occasion each chocolate element was paired with a refreshing non-alcoholic cocktail to complement and enhance its flavor.

Why Mexico you ask? The inspiration comes from the rich Maya culture, as well as the celebration of this year as the "year of Mexico" in France, as declared by the Élysée.

Named "Quetzalcoatl" after the famous half-bird ("Quetzal"), half-serpent ("Coatl") god, Thomas' creation proposes a visual and gourmet voyage, while incorporating ingredients with health benefits.

The beautifully detailed egg is a dark, slightly bitter, Forastero chocolate (66% cacao) from Mexico. Nestled within are three different flavored "cacao beans", each one more original and surprising than the last.

  • Green: infused with jasmine green tea, known for its antioxidant properties
  • Red: habanero chili pepper, rich in vitamin C
  • Yellow: almond praline with goji berries, chock-full of nutrients 

Want to offer this limited edition Easter egg to your friends, family or even yourself? Check out the order details below.

2016 Oeuf de Pâques by Ken Thomas, The Westin Paris-Vendôme
2016 Oeuf de Pâques by Ken Thomas, The Westin Paris-Vendôme
2016 Oeuf de Pâques by Ken Thomas tasting, The Westin Paris-Vendôme
2016 Oeuf de Pâques by Ken Thomas tasting, The Westin Paris-Vendôme
Ken Thomas, Chef pâtissier, The Westin Paris-Vendôme

About the chef
At the young age of 25, Chef pâtissier Ken Thomas has already worked with some of France's top names: Pignol, Pré Catelan and Lenôtre Paris. In 2012, he was named Chef pâtissier at Hôtel Le K2 in Courcheval, and in 2013, joined the kitchens of The Westin Paris-Vendôme, where he showcases his talent today.


Reserve your 2016 Oeuf de Pâques by Ken Thomas
79€, limited edition
Orders by email or telephone 01 44 77 10 20  until March 23, 2016. 
Pick-up at The Westin Paris-Vendôme starting from March 19, 2016.

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