La Fabriqué Givrée resorts to the trompe l’oeil for Easter

In this year’s Easter collection, La Fabrique Givrée once again demonstrates that it is a factory of ingenious and fun ideas and unusual ingredient combinations.

This time they resort to trompe l’oeil, common in cuisine and pastry, to present six eggs with real shells which, instead of being made of egg whites and yolks, are composed of a Madagascan vanilla ice cream foam, a crunchy praline, a spongy almond biscuit, and an Indian mango sorbet.

A creation which clearly shows the pastry-based training of Jérémie Runel.