恰“巧”邂逅 “巧”入你心

于诺金邂逅米其林三星厨师Laurent Moreno量身之作，开启难忘巧克力之旅。透过国际甜品顾问之佳作，领略其对于食材的巧妙思路,独家技艺及出品的美学构成。大堂吧升级版巧克力下午茶于4月20日起巧入你心，缔造美妙午后时光，为春日添加一抹来自法国的极致优雅、精致甜蜜。

白芝麻绿茶香草白巧克力

Chef Laurent于北京结缘诺金茶香，耗时两个月之久，运用巧思将中国绿茶与巧克力完美结合。绿茶的清香与白巧克力的香醇并重，美妙丛生。

草莓罗勒巧克力芝士蛋糕

如此淑女，如此鲜活。草莓搭配罗勒熬制出胶滑蛋糕内里，犹如身穿红底鞋的优雅女生撑伞在巴黎街头的雨中行走。

洛朗泡芙

一款甜品，一个回忆，让温暖变得真切。多年后升级配方，酸甜的俏皮口味穿插于整个下午茶之中，将美妙记忆升华。

嘉年华–牛奶巧克力蛋糕，糖渍覆盆子

红色的裙摆，狂欢的嘉年华，空气中都是热情的味道。

邦缇 – 黑巧克力，芒果热情果奶油

最适合的那款鱼子酱搭配最对的那款黑巧克力，味蕾碰撞满口惊喜。点点金箔漂浮于顶部，似乎是少女头上最好的装饰。

法风苦味生巧克力

简单的冰凉柔滑口感来源于无数次的尝试，醇正可可香气芬芳于唇齿间的瞬间唤起一段记忆。

影响现代甜点装饰风格的大师 Laurent Moreno，有着超过15年甜点制作专业经验，曾与Pierre Hermé合作多年，是一位举世瞩目的饼房行政厨师长及全球甜点顾问。他作为名人大使代言着法国经典品牌：Cabosse巧克力和Grand Marnier 柑曼怡。

此次Laurent Moreno为诺金定制的全新创意巧克力下午茶于4月2日登陆极具艺术气质的诺金酒店大堂吧，透过大堂顶部雅致的冰裂纹，在春色的辉映下更显灵动、静远。独创的诺金音乐环绕于耳，卷卷书香、悠扬韵律……

A Chocolate Journey by Laurent Moreno

In collaboration with Laurent Moreno, one of the world’s most celebrated Pastry Chefs with experience at three star Michelin restaurants in France, NUO is launching a signature Chocolate Afternoon Tea from April 2, 2018. A heaven for chocoholics, Laurent Moreno will use his own personal recipes and lifelong skills to take your taste buds on a chocolate journey of a lifetime and to savour the springtacular French elegance.

Sesame Blanc, green tea, vanilla chocolate Ivoire

Chef Laurent discovered YUAN’s teas during his last trip in Beijing. Their subtle flavours as well as their fantastic complexity offering the ideal ground for creativity.

Strawberry and basil chocolate cheesecake

A beautiful Parisian woman walking down Place Vendome on a rainy night of May in Louboutin shoes.

Choux Laurent

A childhood memory. Chef’s Laurent very first pastry creation was a traditional French Cream Puff when we was 7 years old. Here comes his 2.0 Version.

 

Le Carnaval – milk chocolate cake, raspberry confit

In Limoux, the village where Laurent comes from, people celebrate the longest carnival in the world every winter – 3 months – dressed in traditional cloth and holding the Limoux Stick.

Le Bounty- dark chocolate, mango passion fruit cream

A piece of jewellery where you can taste, stunning to look at and out of the world in taste. A creation of caviar and dark chocolate with gold leaf foil floating above, Chef Laurent has re-invented the French dessert with a new twist (just for NUO).

French dark nama chocolate

Chef Laurent rediscovered chocolates on the first trip to Vietnam last year. An intense road trip on the cacao road from pod to bar.

The master of modern dessert art Laurent Moreno, has over 15 years of professional experience and has worked with Pierre Hermé for a long time is a world-acclaimed Executive Pastry Chef and international dessert consultant. He represents Cabosse Chocolate and Grand Marnier brands as a Celebrity Ambassador.

This new extraordinary chocolate extravaganza starts April 2, 2018

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