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Le Méridien Éclair Programme Creative Éclair Innovations Invite Indulgence

February 14, 2014 Food & Beverage No Comments Email Email

Éclairs, the great French pastry classic, are the focus of a new bakery initiative at Plaza Athénée Bangkok, A Royal Méridien, and in Le Méridien hotels worldwide, Starting Saturday, 01 February 2014.

LE MÉRIDIEN ÉCLAIR PROGRAMMELed by talented British Executive Pastry Chef, Daniel Back, Quick Stop, the hotel’s authentic French-Thai patisserie, not only creates definitive éclair flavours and formats but offers a remarkable Thai interpretation. Elsewhere in the hotel, éclair fans can also create their own versions.

A true French éclair is cylindrical in shape and should be 5” long by 1.5” wide (13cm x 4cm). They are comprised of choux pastry with a filling of crème patisserie, whipped cream or chiboust cream, and a fondant icing or caramel topping. The dough is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.

Resonating with the Le Méridien’s signature passion for the arts and creativity, éclairs are effectively a blank canvas with an open invitation to create a “chic treat” by being artistic with toppings and garnishes.

Among the classic flavour offered by Quick Stop are Extreme Dark Chocolate and Coffee Cream/White Chocolate/Coffee Beans. Being from Bangkok, the patisserie adds its own irresistible Thai-influenced interpretation combining Lemongrass Cream with  White Meringue and Marshmallow.

Éclair fans also have the opportunity to create something unique. Besides the in-house array that can be enjoyed at Quick Stop or take away, the éclairs can also comprise a special  interactive feature at meetings and banquets as well as being offered on Rain Tree Café breakfast and lunch buffets and with in-room dining.

Priced THB 155 each from Quick Stop, Lobby Floor.

For more information please call 02 650 8800 or e-mail or visit,

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