Nice & Monaco: Le Meridien Eclair Diaries

24th March 2015

Le Meridien Nice

>> NICE <<

Le Meridien Nice

Le Meridien Nice

Le Meridien

Le Meridien Nice

>> INSTAGRAM @styleslicker <<
@LeMeridienNice #UnlockNice #LMeclairs



Le Meridien Monaco

>> MONACO <<

Le Meridien Monaco


>> INSTAGRAM @styleslicker <<
@LeMeridienMonaco #UnlockMonaco #LMeclairs


Nice has been on my bucket list for a long while, so to say I was very excited when I was invited to visit and explore Nice and Monaco with Le Meridien as part of their Eclair Diaries project, now if you love food it would be a crime to say no to this press trip. I’ve already had one regret and vowed never to say no to food and drink related trips.

Nice is one of the culturally-rich cities in France; known for its opulent architecture, Victoriana beachfront, picture-perfect towns, the French Riviera, charming cafes and food markets on cobblestoned-streets, palm trees and more palm trees.  It’s a very romantic city and Monaco is practically a stone throw away from Nice!

Being the only English-speaking blogger from Britain, I joined a small group of foodie and lifestyle bloggers from Paris to follow the journey behind eclair diaries, also shadowing the award-winning pastry chef and Dulcati enthusiast, the cool Johnny Iuzzini to source his inspiration around Cote d’Azur that reflects Le Meridien Hotels around the world – local ingredients, culture, hotel design, and local delicacies, bringing the elements altogether to create his unique eclairs.  We ended the journey with an opportunity to create our own eclairs from scratch, the dough, filling and topping!  I didn’t think making a dough mixture (also used for profiteroles) would be that easy, like macarons, it’s about the consistency, technique, patience, and labour of love.  My first attempt turned out to be fantastic despite following the chef’s instructions in French, I was chilled throughout the process without being clueless on what to do next, at least I had a go and what a mess we all created in the chef’s kitchen.  The presentation can be improved, if you know me well I tend to be creatively over the top throwing colours in an explosive manner, the eclair is filled with vanilla cream and hand-made strawberry jam, glazed with white chocolate and topped with broken crystallised flowers from Confiserie Florian.  Albeit too sweet for my taste, I should have thought about balancing the sweetness with another ingredient to give it a kick, say a dash of vodka and spice perhaps?

Kit Lee was a guest of Le Meridien Nice, and Le Meridien Monaco.

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  • Reply Dee 24th March 2015 at 19:06

    These pictures look so good.. Especially the instagram pictures 🙂 Nice is also on my to-go list! Your pictures make me want to go more! Thanks for sharing them!

  • Reply winnie 25th March 2015 at 00:13

    Kit, your an eclair natural! How good do they look?!

    That shot of the beach, with the buildings along the shore and then the sky is my absolute favourite – that sea is the most beautiful turquoise blue. Gosh I need a holiday.

  • Reply Matthew Pike 25th March 2015 at 18:30

    How could you say no to this, that would be totally daft. I know little about both Nice and making eclairs, but I feel like I’m fully up to date now. Not wrong about the architecture. Really enjoyed this.

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