The French chef is launching a candle with Jo Malone London, as he and wife Elodie plan first address outside of France in Taiwan.
The titular ingredients are just as mouthwatering to Piège. Bergamot nods to his love for the earl grey tea served at London’s Claridges hotel, while the notes of violet leaf nod to the Southwestern French city of Toulouse, where it is a delicacy turned into confections, liqueur or even perfume. It is also the hometown of his wife, Élodie.
They spent a lot of time together because what Piège came up with was the only standout element of a legendary but aging hotel without a pool, Élodie Piège explains. The next one, named Clover Bellavita, will open in that luxury mall in Taipei, Taiwan, and is slated to explore fine dining. It is slated to open at the end of the year, but they’ve not been able to make plans for the final steps owing to still-extant travel restrictions.
Take the dessert titled “In a corner of the garden.” The chef recalls how, after using a group of ceramic mushrooms made by French lifestyle brand Astier de Villatte clustered at the end of a service, he was struck by the idea that they looked like something “in the corner of the garden,” now the name of the dessert that he serves. He is currently working on more ceramics, which may be available for purchase.
Although he is loath to name drop, Élodie Piège reveals her husband has an enviable collection of kitchen coats imagined by each of the designers he has worked with.
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