What if gluttony wasn't a weakness ?
Considered as one of the 7 sins by Catholic religion, gluttony has a negative connotation and a feeling of culpability anchored in our culture.
At
Groupe PVG, we consider gluttony as an aptitude to appreciate food in refinement, reason and pleasure.
And when this gluttonyis associated to chocolate we claim NO, it’s not a weakness. And we are going to prove it!
Quickly, in disorder, we have read that chocolate (black one especially) was:
-Good for cholesterol, brain, teeth, heart...
-An important source of antioxidant
-Brings happiness
-Fights against stress
-And so much more...
In order to convince you that gluttony, if it should be a weakness, would be a beautiful one, we let our pastries chefs speak about it; Adrien Tupin Bron (Impérial Palace in Annecy) and Vincent Deforce (Au Coeur du Village in La Clusaz).
What is your favourite childhood memory linked to this party??
Adrien Tupin-Bron (ATB) My favorite memory was when I was 6 years old, on Sunday morning, egg hunting with my sister, my brother and my cousins in my grand parents’ house followed by a meal with the entire family.
Vincent Deforce (VD): Egg hunting in my grand parents’ farm, magic moments as a child that I will never forget!
What was your inspiration this year for your production?
ATB: At the Imperial Palace, our work was inspired by cartoons for each restaurant, Minons for La salle de l'Europe, The Ice Age for La Brasserie, Alice in Wonderland for La Voile and Peter Pan for Le Riva.
VD: The natural color of cocoa, the rough side of chocolate and its smell which invades the reception when you arrive in the hotel. We chose the classic way by using a traditional Easter egg, create the memory of the environment with some hoods animals, marmot of course and flowers to symbolize spring season.
What is the best alliance with chocolate according to you?
ATB : Red fruits, it’s a classic that I like a lot.
VD : The chocolate and the chocolate! There are a lot of grand cru and alliance possible, it allows us to try different taste which come from the same product and this is awesome. But...kalamensi and milk chocolate is something really fresh at the end of the meal without losing the gourmand.
Your favourite: black chocolate; white, milk...?
ATB : Without any doubt: black chocolate.
VD : Milk chocolate is better when it is not transformed but when you cook a dessert, without hesitation: black chocolate, Manjari 64% with its acidity touch.
Which advice could you give to choose our Easter chocolate?
ATB : My advice would be to let you guide by professionals and to understand that chocolate artisan work with high quality products without hydrogenated fat which is not the case in big factories.
VD : Few chocolate makers create their own chocolate, they transformed it make it beautiful. A lot of them work with Valrhona which is also our partner. To me, the best one to work with in term of chocolate quality.
To mention the artist and illustrator of American comics, John G. Tullius:
“Nine out of ten people like chocolate; the tenth person always lies.”
Happy Easter and have a good tasting!