Spring has sprung at Adorn Bar & Restaurant, Chicago’s first restaurant in partnership with chef Jonathon Sawyer. To celebrate the start of the new season, Executive Pastry Chef and Chocolatier Juan Gutierrez has launched a bonbon collection and pop-up boutique for Easter and Mother’s Day. The exclusive boutique opens its doors on the seventh floor of Four Seasons Hotel Chicago on April 15, with pre-orders available now.
Guests can select from Pastry Chef Juan’s brand-new collection of handmade chocolate bon bons and a variety of chocolate treats. A sampling of options include:
Giant Easter Eggs: dark chocolate egg filled with gianduja and toasted hazelnuts ($29)
Easter Dinosaur Chocolate Showpiece ($59)
The Moon: Chef Juan’s dessert from Netflix’s ‘School of Chocolate’ inspired by the book ‘The Little Prince’ mascarpone mousse, strawberry compote, lemon cremeux ($12)
Housemade Marshmallow Peeps: (3 piece; $6)
The pop-up pastry boutique is open Saturdays-Sundays from 11 a.m.-5 p.m. between April 15 and May 15.
Spring has sprung at Adorn Bar & Restaurant, Chicago’s first restaurant in partnership with chef Jonathon Sawyer. To celebrate the start of the new season, Executive Pastry Chef and Chocolatier Juan Gutierrez has launched a bonbon collection and pop-up boutique for Easter and Mother’s Day. The exclusive boutique opens its doors on the seventh floor of Four Seasons Hotel Chicago on April 15, with pre-orders available now.
Guests can select from Pastry Chef Juan’s brand-new collection of handmade chocolate bon bons and a variety of chocolate treats. A sampling of options include:
The pop-up pastry boutique is open Saturdays-Sundays from 11 a.m.-5 p.m. between April 15 and May 15.
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