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Le Méridien Launches Global Eclair Program

Le Méridien Launches Global Eclair Program

NEW YORK—In anticipation of National Chocolate Éclair Day on June 22, Le Méridien Hotels & Resorts has launched a global éclair program in partnership with award-winning pastry chef and new LM100 member Johnny Iuzzini. As part of the brand’s new culinary program, Le Méridien hotels and resorts worldwide will offer guests the opportunity to indulge in a variety of modern twists on the Parisian treat, including both classic flavors as well as unique creations inspired by the destination. In addition, Chef Iuzzini will create eight seasonal éclair recipes for the hotels, inspired by his travels through various Le Méridien destinations. As part of the program, each hotel will offer modern takes on three signature éclair flavors—coffee, chocolate, and vanilla—as well as one locally inspired flavor.

“Drawn from our European roots, Le Méridien Éclair will allow guests and locals yet another way to unlock their destination,” said Brian Povinelli, global brand leader, Le Méridien and Westin. “Through local recipes and a modern perspective on this quintessentially French pastry, Le Méridien éclairs enable us to offer unique, memorable guest experiences in our signature Le Méridien Hubs and restaurants around the world.”

A 2006 James Beard Award winner for Outstanding Pastry Chef and author of Dessert FourPlay and Sugar Rush, Iuzzini served as Head Judge on Bravo’s “Top Chef Just Desserts.” He boasts more than 20 years of kitchen experience at some of the top restaurants in New York City and currently owns a pastry and culinary arts consulting company, Sugar Fueled Inc. As the newest member of the LM100, a group of cultural innovators and artists who define and enrich the guest experience at Le Méridien, Chef Iuzzini will guide the éclair programming and initiatives around the globe, employing his youthful energy and unique culinary style to reinvent the classic pastry, and create eight seasonal éclair recipes exclusively for Le Méridien.

To commemorate the launch of Le Méridien éclairs, Le Méridien hotels around the world will host on-property events, programs, and special offerings highlighting the French treat, from do-it-yourself tutorials with on-property pastry chefs to regular éclair hours for guests to sample seasonal creations. Guests of Le Méridien properties throughout the months of June and July will also be encouraged to upload and share their experiences on social media using #LMeclairs.

Le Méridien hotels around the world will continue to feature a variety of destination-inspired éclairs, offering guests an authentic taste of the local culture, from the Maple Bacon Éclair and Texas Honey Pecan Éclair at Le Méridien Dallas by the Galleria to the Dulce de Leche Éclair, infused with coconut, from Le Méridien Panama. In Germany, Le Méridien Munich will offer a savory éclair with goat cheese, cranberry, and pumpernickel crumbs, while Le Méridien Bangkok will feature a citrus-inspired treat with mango, lime, and ginger.

Through this unique culinary collaboration, Chef Iuzzini will create eight signature éclair recipes exclusively for Le Méridien over the next 12 months, inspired by a global tour of select Le Méridien destinations. Éclair Diaries will kick off in San Francisco on July 10 where Chef Iuzzini will travel around the city and discover the region by motorcycle to uncover local flavors and find inspiration for his fall 2014 éclair recipe. Chef Iuzzini’s recipe will then be unveiled at a special event in New York City on July 29. Johnny’s Éclair Diaries will continue throughout 2014 and 2015 with additional stops being announced soon.

“I’m constantly searching for new flavors, techniques and ideas, and travel is a necessary source of inspiration,” said Chef Johnny Iuzzini. “I am excited to work with Le Méridien in particular because of the brand’s commitment to unlocking the destination through locally-inspired cuisine, and I look forward to reinventing the éclair with the help of Le Méridien’s talented chefs around the world.”

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