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Opéra, Paris
Pastry Chef Matthieu Carlin transforms the Salon Marie Antoinette into an edible spring garden. His Easter creations are intricate sugar sculptures and jewel-toned chocolates that taste as spectacular as they look.
They recommend it:

Opéra, Paris
Pastry Chef Matthieu Carlin transforms the Salon Marie Antoinette into an edible spring garden. His Easter creations are intricate sugar sculptures and jewel-toned chocolates that taste as spectacular as they look.
They recommend it: