Wikipedia of the pastry universe, Christophe Michalak revisits the Easter holidays

Bubbling over with projects, Christophe Michalak is back from Japan, where he is opening a second boutique, on Omotesando, the Champs Élysées of Tokyo. The darling of sugary palaces and social networks, who started off his career at the Plaza Athénée Hotel before becoming a champion of pastry creations, is multiplying deluxe points of sale and his ranges of products, without ever putting on a single ounce.

Easter celebrations revisited by Christophe Michalak

Having dusted off the image of his profession, the author of eight gourmet books lives out his passion for milk chocolate and its regressive side. The chef continues to invent but without however becoming a businessman. He does not hesitate to apply the « Benchmarking » method with his team by buying cakes from well-known brands in order to compare them with his creations, for an honest self-examination.

To make the pleasure last longer, Michalak cafés are designed to taste the chef's creations on the spot. © DR

Quality often goes hand in hand with humor when it comes to special Easter creations. © DR

This chocolate chicks are so cute, they make you want to start a collection… © DR

Back to tradition

Not a big fan of classic chocolate subjects for Easter, yet this year Christophe Michalak is offering a return to tradition, with as basic idea placing 1/2 garnished egg on a tablet of high-end provenance. Buoyed by his outstanding talent, the darling of social networks will reinterpret every 2 months a great classic, such as Russe Pistache, the Tropézienne, Forêt Noire or the Colombier. Irresistible!

The second life of the Pistache Russe cake under the chef's expert touch. © DR