{"id":213640,"date":"2026-03-09T10:48:04","date_gmt":"2026-03-09T09:48:04","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/03\/09\/leclat-de-lenfance-narae-kims-sculptural-pastry-art-for-easter-2026-at-park-hayatt-paris-vendome\/"},"modified":"2026-03-09T10:48:48","modified_gmt":"2026-03-09T09:48:48","slug":"leclat-de-lenfance-narae-kims-sculptural-pastry-art-for-easter-2026-at-park-hayatt-paris-vendome","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/03\/09\/leclat-de-lenfance-narae-kims-sculptural-pastry-art-for-easter-2026-at-park-hayatt-paris-vendome\/","title":{"rendered":"L&#8217;\u00c9clat de l&#8217;Enfance: Narae Kim&#8217;s Sculptural Pastry Art for Easter 2026 at Park Hayatt Paris-Vend\u00f4me"},"content":{"rendered":"\n<p><strong>For Easter 2026, Narae Kim, pastry chef at the Park Hyatt Paris-Vend\u00f4me, has created &#8220;L&#8217;\u00c9clat de l&#8217;Enfance&#8221;, where childhood memories and gourmet delights meet in a unique sculptural piece. Inspired by the sweets of her childhood and mineral textures, this work transforms chocolate into a gastronomic gem, both artistic and sensory. <\/strong><\/p>\n\n<h2 class=\"wp-block-heading has-text-align-center\">A sculptural egg inspired by gemology<\/h2>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"880\" height=\"495\" src=\"https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-880x495.jpg\" alt=\"\" class=\"wp-image-213476\" srcset=\"https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-880x495.jpg 880w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-295x166.jpg 295w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-534x300.jpg 534w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-768x432.jpg 768w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-1536x864.jpg 1536w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-180x100.jpg 180w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-312x175.jpg 312w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-829x466.jpg 829w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-372x209.jpg 372w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-1024x576.jpg 1024w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2-296x167.jpg 296w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/1-2.jpg 1920w\" sizes=\"(max-width: 880px) 100vw, 880px\" \/><\/figure>\n\n<p>The<strong>L&#8217;\u00c9clat de l&#8217;Enfance egg<\/strong> evokes a <strong>precious stone still coiled in its mother rock<\/strong>. Layers of chocolate, superimposed and shaped by hand, create irregular surfaces reminiscent of schist and gavotte lace. The small dome of sugar, melted drop by drop, sparkles like a <strong>crystalline luster<\/strong>, giving the whole an almost <strong>jewel-like<\/strong> dimension.  <\/p>\n\n<p>Every detail, from the polishing of the chocolate slabs to the meticulous assembly, underlines the chef&#8217;s <strong>craftsmanship<\/strong> and precision. This sculptural piece transforms the<strong>tasting experience<\/strong> into a veritable narrative journey. <\/p>\n\n<h2 class=\"wp-block-heading has-text-align-center\">A tasting of gourmet layers<\/h2>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"880\" height=\"495\" src=\"https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-880x495.jpg\" alt=\"\" class=\"wp-image-213478\" srcset=\"https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-880x495.jpg 880w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-295x166.jpg 295w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-534x300.jpg 534w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-768x432.jpg 768w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-1536x864.jpg 1536w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-180x100.jpg 180w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-312x175.jpg 312w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-829x466.jpg 829w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-372x209.jpg 372w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-1024x576.jpg 1024w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2-296x167.jpg 296w, https:\/\/www.parisselectbook.com\/wp-content\/uploads\/2026\/03\/2-2.jpg 1920w\" sizes=\"(max-width: 880px) 100vw, 880px\" \/><\/figure>\n\n<p>When cut, the egg reveals a generous, well-balanced composition:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Cookie-style chocolate cookie<\/strong>: dense and reassuring, with a solid base like mother rock.<\/li>\n\n\n\n<li><strong>Melted chocolate veil<\/strong>: thin and impermeable, ensuring clean breakage.<\/li>\n\n\n\n<li><strong>Gianduja praline-pecan and white chocolate with fleur de sel<\/strong>: frothy and melting, with warm hazelnut tones.<\/li>\n\n\n\n<li><strong>Chopped roasted pecans and tempered chocolate<\/strong>: crunchy crystals embedded in the material.<\/li>\n\n\n\n<li><strong>Caramel fleur de sel and vanilla insert<\/strong>: a flowing amber core, evoking the golden glow of a revealed gem.<\/li>\n<\/ul>\n\n<p>Each bite offers a <strong>contrast of textures and flavours<\/strong>, transforming tasting into a <strong>complete sensory experience<\/strong>, blending crunchiness, mellowness and sweetness.<\/p>\n\n<h2 class=\"wp-block-heading\">Practical information<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Available<\/strong>: April 1 to 6, 2026<\/li>\n\n\n\n<li><strong>Address<\/strong>: Park Hyatt Paris-Vend\u00f4me &#8211; 5 rue de la Paix, Paris 2e<\/li>\n\n\n\n<li><strong>Weight<\/strong>: 1,400 g<\/li>\n\n\n\n<li><strong>Price<\/strong>: \u20ac110<\/li>\n<\/ul>\n\n<p>With <strong>L&#8217;\u00c9clat de l&#8217;Enfance<\/strong>, <strong>Narae<\/strong> Kim celebrates the marriage between <strong>pastry creation and sculptural art<\/strong>, offering for Easter an <strong>exceptional piece<\/strong> in which chocolate becomes <strong>the stuff of wonder<\/strong> and indulgence.<\/p>\n\n<p>You&#8217;ll also love discovering other <strong><a href=\"https:\/\/www.parisselectbook.com\/en\/2026\/03\/08\/easter-2026-pierre-herme-paris-innovates-with-original-playful-gourmet-creations\/\" type=\"link\" id=\"https:\/\/www.parisselectbook.com\/2026\/03\/08\/paques-2026-pierre-herme-paris-innove-avec-des-creations-originales-ludiques-et-tellement-gourmandes\/\">equally spectacular Easter creations&#8230;<\/a><\/strong><\/p>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For Easter 2026, Narae Kim, pastry chef at the Park Hyatt Paris-Vend\u00f4me, has created &#8220;L&#8217;\u00c9clat de l&#8217;Enfance&#8221;, where childhood memories and gourmet delights meet in&#8230;<\/p>\n","protected":false},"author":3,"featured_media":213473,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3283],"tags":[],"quartier":[2306],"class_list":["post-213640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","quartier-paris-2-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;\u00c9clat de l&#039;Enfance: Narae Kim&#039;s Sculptural Pastry Art for Easter 2026 at Park Hayatt Paris-Vend\u00f4me<\/title>\n<meta name=\"description\" content=\"L&#039;\u00c9clat de l&#039;Enfance: Narae Kim&#039;s Sculptural Pastry Art for Easter 2026 at Park Hayatt Paris-Vend\u00f4me\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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