The Ultimate Easter Egg

This Easter, Sauterelle Head Chef Robin Gill and acclaimed chocolatier, Paul A. Young, have collaborated to create an extravagant Easter egg. Served on a "nest" of Robin's homemade muesli of toasted nuts, dried fruits and sweetened parsnip crisps, this hen sized egg is created with 64% Madagascan dark chocolate inlayed with edible 23 carat gold leaf and filled with Paul A Young's multi-award winning sea salted caramel.

In the name of ultimate indulgence, Paul has added champagne to the recipe, giving a vibrant finish to this chocolate delight, which will be served as a dessert alongside white chocolate and cardamom truffles and vanilla "snow", available exclusively at Sauterelle and Paul A. Young stores

Book a Table here or call 020 7618 2483.