In Paris, palaces reinvent Easter 2026 with spectacular creations
Once again this year, Parisian palaces vie with each other in their creativity for Easter: a giant croissant at the Burgundy, an Eclipse egg at the Brach or a beehive at the Shangri-La... Spectacular creations signed by chefs ready to make you dream.
From the floral enchantment of the Lutetia to the aeronautical prowess of the Cheval Blanc, Parisian palaces transform the Easter egg into a veritable work of edible art. Under the impetus of their elite pastry chefs, dark chocolate, honey and rare flavors are transformed into gourmet sculptures: airships, imperial beehives, sunflowers and golden keys. A 2026 edition where cutting-edge technology meets emotion, inviting connoisseurs on a sensory journey between tradition and audacity. Discover below 18 of the most fascinating creations that redefine the codes of the festival.
A floral enchantment by Nicolas Guerico - Mandarin Oriental Lutetia
At Mandarin Oriental Lutetia, chef Nicolas Guerico transforms the egg into a veritable bouquet of peonies. Beneath the two-layer Manjari dark chocolate shell lies a hazelnut praline heart, while each petal of white, milk or raspberry chocolate conceals a surprise: an airy marshmallow, enough to take you back to childhood (€79).
Un amour de printemps by Eddie Benghanem - Waldorf Astoria Trianon Palace
A poetic creation by chef Eddie Benghanem , in which dark chocolate is dressed in sugar leaves for spring, accompanied by a chocolate"travel cake" with crunchy sprinkles. A chocolate that's both playful and creative, ideal for sharing with the whole family, to be found at the Waldorf Astoria Trianon Palace (€45).
La Lanterne, by Matthieu Carlin - Hôtel de Crillon
Inspired by the lamp post on Place de la Concorde, this egg byHôtel de Crillon pastry chef Matthieu Carlin combines a 42% milk grand cru with a 66% black. The tasting experience is a play of textures between the melt-in-the-mouth almond-hazelnut praline and the crunchy gavotte chips. An exceptional piece that will delight lovers of contrasts (85€).
Café-Croissant by Léandre Vivier - Burgundy Paris
For Easter, Léandre Vivier created a tribute to Parisian breakfast at theBurgundy Hotel: a large croissant in Sioka 56% chocolate (Valrhona) sits on a miniature cup. The heart reveals an almond and coffee praline (Maison Verlet), and caramelized croissant chips. A daring, gourmet creation for fans of the first meal of the day (125€).
Jordan Talbot's signature Easter egg - La Réserve Paris
at La Réserve Paris, chef Jordan Talbot has imagined a work that harkens back to his childhood. A Paris-Brest-style egg in a shell of dark Peruvian chocolate. inside, Madagascar vanilla marshmallows, Valencia almond praline and flowing caramel with fleur de sel and toasted vanilla combine for an airy, rich texture (99 €).
la Ruche impériale by Thimothy Lam - Shangri-La Paris
A textured sculpture evoking beehives, the symbol of the Bonaparte family. At the Shangri-La Paris, Timothy Lambrings together dark chocolate, honey, pollen and praline in a veritable work of art that celebrates nature and the imperial heritage (128€).
L'œuf d'Hélène by Hélène Kerloéguen - Prince de Galles Hôtel Paris
Inspired by Art Deco, Valrhona's Kidavoa (50%) milk chocolate openwork egg hides a golden egg at its heart. inside, Madagascar vanilla marshmallows transform tasting into a light, melt-in-the-mouth experience, to be found at the Prince de Galles (€85).
La Fleur de Lumière by Anne Coruble - The Peninsula Paris Hôtel
In homage to her grandfather's paintings, pastry chef Anne Coruble has created a red chocolate sunflower. The dark Venezuelan chocolate and Peruvian milk chocolate shell encloses a Tahitian vanilla marshmallow, sunflower kernel praline and Linzer shortbread. An explosion of flavor for a visual and gustatory pleasure to be discovered at The Peninsula Paris (€85).
La Belle envolée by Maxime Frédéric - Cheval Blanc
At Cheval Blanc, Maxime Frédéric has designed a chocolate airship, reminiscent of the travels of the Belle Époque. The woven wicker nacelle conceals Tahitian vanilla caramel and almond praline, while the hull reveals a biscuity almond praline with roasted vanilla. A technical feat that evokes imagination and aerial horizons (€138).
La Ruche by Julien Dugourd - Mandarin Oriental Paris
A work by Julien Dugourd, inspired by the honey harvested on the roof of the Mandarin Oriental Paris hotel. Beneath the chocolate shell lies a creamy heart of hazelnut praline and caramelized hazelnuts, accompanied by a floral honey caramel (75€).
L'œuf Saint-Honoré by Johan Giacchetti and Maxence Barbot - Bristol Paris
Le Bristol 's head chocolatier and head pastry chef join forces to create a hypnotically curved Easter egg. A play of materials and flavors: a crunchy shell of 70% dark Venezuelan chocolate, melting caramel, tonka bean and crispy caramelized roasted Piedmont hazelnuts (115 €).
L'éclat de l'enfance by Narae Kim - Park Hyatt Paris-Vendôme
At the Park Hyatt, chef Narae Kim takes us on a sensory journey: cookie forms the base, topped with a veil of fine chocolate. The heart reveals praline-pecan gianduja, crystallized pecans and runny fleur de sel caramel. A narrative, elegant and balanced composition (110 €).
Sculptural Easter egg by Michaël Bartocetti - Four Seasons Hotel George V Paris
at theHotel George V, Michaël Bartocetti also pays tribute to spring. With a Belize 75% dark chocolate egg adorned with chocolate lilacs. inside, a generous praline of Piedmont hazelnuts meets caramelized hazelnuts and a lime marshmallow. A promise of sweetness and tangy freshness (130€).
L'œuf aux clefs d'or by Angelo Musa and Elisabeth Hot - Hôtel Plaza Athénée
Dressed in the iconic red and unique velvet, this 62% Passionato dark chocolate egg hides"keys" in 43% Tannea milk chocolate. A playful treasure, designed by Elisabeth Hot and Angelo Musa, where each break reveals a melting hazelnut praline, inviting you to discover the gourmet secrets of theHôtel Plaza Athénée (120€).
Eclipse egg by Fabien Emery - Brach Paris
At Brach Paris, Evok Group pastry chef Fabien Emery takes his inspiration from the eclipse that will cross Europe on August 12, 2026. A creation from heaven made with Gaya 64% dark chocolate, hazelnut praline, topped with dark or milk chocolate (Tianca 43%) fritters and hazelnut slivers (€60).
Royal Monceau Cannage egg by Yazid Ichemrahen - Royal Monceau - Raffles Paris
To create this egg, Royal Monceau pastry chefYazid Ichemrahen and executive chef Alexandre Favre drew inspiration from the traditional techniques of caning and basketry, honoring these ancestral arts. Beneath a shell of 62% Passionato dark chocolate from the Caribbean, from the Chocolaterie de l'Opéra, lies a heart of Breton praline sablé with fleur de sel, a soft caramel with fleur de sel and Breton shortbread chips (€95).
Easter egg by Cédric Grolet - Le Meurice Paris
For the festivities, Cédric Grolet has created a new trompe-l'oeil that looks like a real hen's egg. inside, a gourmet praline grué fleur de sel crunch, a flourless chocolate cookie, a chocolate cream, a cocoa gel and a chocolate mousse. A creation of multiple textures, absolutely regressive (€18).
Easter chocolate egg by Gianluca Fusto - Bvlgari Hotel Paris
At the Bulgari Hotel Paris, this chocolate egg by Gianluca Fusto is dressed in a sophisticated relief shell, recalling the fan-shaped silhouette of the Diva's Dream jewelry collection, directly inspired by the mosaics of the Baths of Caracalla. inside: a first layer of chocolate with hints of raspberry, a second layer of dried fruit and Sicilian almond, and a final layer of chocolate almond. The heart of the egg conceals almond dragees (€75).
