The Brown Betty Éclair at Le Meridien Piccadilly, made with apple crumble.
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A French Twist

Nadia Kurtz - July 3rd, 2014

To celebrate National Chocolate Éclair Day on June 22, Le Méridien Hotels & Resorts launched a global éclair program in collaboration with pastry chef Johnny Iuzzini. The classic French desserts are being diversified to reflect the cultures in Le Méridien’s many locations.

Iuzzini, who will be on a global tour over the next 12 months entitled “The Éclair Diaries,” is creating eight recipes as modern shout-outs to the classic coffee, chocolate, and vanilla flavors. Beginning in San Francisco July 10, Iuzzini will gather inspiration from the city’s cultural and local flavors to put together his first seasonal éclair. He will officially announce the recipe at an event in New York City on July 29. The rest of Iuzzini’s destinations will be announced soon.

Le Méridien hotels worldwide are also adopting regional éclair flavors. Le Méridien Dallas features a Texas honey pecan Éclair, while Le Méridien Panama will serve guests a dulce de leche éclair enhanced with coconut.

The hotels are also teaming up with Nouvelle Vague, a French bossa nova cover band that specializes in contemporary takes of 1960s French classics. The partnership has resulted in a 24 hour soundtrack for the hotels and a brand-new beverage program called Le Méridien Sparkling, modeled after European apértif customs.