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February 2016
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Spring at Le Meurice

Chef pâtissier Cédric Grolet, Hotel Meurice Paris. Le retour du tea-time février 2016 PLUME VOYAGE. @plumevoyagemagazine © Pierre Monetta

While the famous Parisian palace celebrates its 180th anniversary this year, the young pastry chef Cedric Grolet has imagined a tea-time with freshness to celebrate the arrival of spring. His snack declines fruits and pastries in a surreal and colorful manner, in tribute to famous artists who frequented the hotel, including Salvador Dali. Original creations and classics pieces from “French pâtisserie” rub shoulders with, again, still warm scones and traditional finger toasted sandwhichs, with unmatched crisp. And whether you prefer to accompany these delicacies with a tea or champagne, you are the only one to decide. You are at the Meurice!
www.dorchestercollection.com

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