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  • CHRISTOPHE ADAM

CHRISTOPHE ADAM

A smooth praliné made with Californian almonds, set on a crumble of caramelised coconut nibs from Bali and covered in creamy milk chocolate.
Description

Chef Christophe Adam achieved fame as the Creative Director at Fauchon and is known for his inventiveness, reimagining such classics as Rum Baba and Black Forest Gateau, but above all for his éclairs. His Belgian milk chocolate praline, created exclusively for Neuhaus, contains a fine praliné filling made with California almonds and set on a crumble of caramelized coconut nibs from Bali.

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