The hotel’s award-winning pastry chef, Anne Coruble, reveals her magnificent spring creation featuring
black garlic and sumptuous chocolate

As she has each spring since her appointment as Head Pastry Chef at The Peninsula Paris, Anne Coruble has introduced a superbly artful, impeccably crafted dessert in time for Easter. This year’s creation, called “Ebony Treasure,” is inspired by the natural world, showcases exceptional French-grown ingredients, and offers Parisian gastronomes a delectable treat to share for the holiday.

The dessert’s shape, which ingeniously mimics a head of garlic, gives diners a visual preview of its flavours: a harmonious encounter between caramelized and candied black garlic, 40% Madagascar milk chocolate, and toasted notes of Piémont hazelnut. The featured ingredient, black garlic, is created through a slow and meticulous process, in which time and heat transform simple white garlic cloves into deep black gems – rich, sweet, and complex, much like chocolate.

The outer form of the dessert, intricately moulded from decadent milk chocolate, opens to reveal a delightful surprise: eight black garlic cloves nestled inside, each crafted from silky black garlic ganache and hazelnut praline.

With its flawlessly modelled appearance, delicate textures and sublimely nuanced flavours, “Ebony Treasure” promises Easter celebrants an unforgettable sensory experience. It also offers a splendid introduction (or re-introduction) to the innovative creations of Anne Coruble. Widely acclaimed for her artistic finesse, she is also known for pairing bold, unusual flavours in her creations. Chanterelle mushrooms, fir buds, and caramelized hazelnuts; dark chocolate and Taggiasca olives; citrus and seaweed; vanilla and tobacco; these combinations embody Chef Coruble’s unique approach. Each element, when considered separately, may sometimes seem unexpected, but once tasted together, the harmony of flavours and the balance of textures become undeniable.

With "Ebony Treasure," Anne Coruble once again pushes the boundaries of creativity and innovation to delight gourmet enthusiasts.

More Information

• Priced at 95 €
• Pre-order required 72 hours in advance
• From 29 March – April 20
• Pickup available onsite from 9 am to 9 pm at 19 avenue Kléber, 75116 Paris
• From 12 – 22 April

For pre-orders and questions, please contact The Peninsula Paris by phone at +33 (0)1 58 12 28 88, or email at ppr@peninsula.com.