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On this theme, the «Four Seasons Hotel George V» under the guidance of chef Christian Lesquer Alexander Chersouly, pastry chef, has concocted an egg in style, «Couture at Cannes.»
This egg in velvety red chocolate proudly displays its capeline with a white feather, ready to receive the applause of the greediest.
Its glamour velvet echoes the path of the golden waves of the chocolate bar of the George V, sleeping beauty on its cocoa nibs bed.
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