International
Easter spirit, palace dreams
Taste effects, textures, colors... the pastry chefs of the Parisian palaces are inspired. Here's a beautifully designed egg hunt.
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The Ritz chocolate madeleine, by François Perret
François Perret has designed three madeleines especially for Easter: shells containing homemade minichocolates with caramel fleur de sel, chocolate or praline almonds.
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The chocolate bell at the Hôtel de Crillon, by Matthieu Carlin
The bells have rung! 900 g of dark chocolate mixed with fruit. Inside the bell hides a praline chocolate egg. One of the bells contains not the golden ticket, but a golden egg. The winner will receive a unique tea time at Jardin d'Hiver.
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La Forêt de Notre-Dame du Burgundy, by Pierre-Jean Quinonero
For his very first Easter creation, the 2021 French Dessert Champion refers to Notre-Dame de Paris, with his original creation: an egg with a praline heart, covered with chocolate staves. The idea? To recall the wooden framework of Notre-Dame de Paris. The chocolates come from as far afield as Peru, Madagascar and Belize.
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L'Œuf-Écorce du Shangri-La Paris, by Maxence Barbot
Wood is definitely in fashion: for his Easter creation, pastry chef Maxence Barbot unveils a trompe-l'oeil egg made from tree bark, topped with pistachio and hazelnut pralines. Inside, there's an ultra-gourmet surprise: a puffed rice bar.
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Les Œufs Précieux du Park Hyatt Paris-Vendôme, by Naraé Kim
An Easter egg worked like a jewel: the promise of a definitively technical creation. A trompe-l'oeil of precious stones inlaid in the egg thanks to the meticulous work of sugar and chocolate.
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Chocolate creations from La Chocolaterie du Cheval Blanc Paris, by Maxime Frédéric
Our Pâtissier de l'année 2022 and his teams have imagined chocolate creations for the occasion. A pure chocolate Fabergé-style Easter egg, featuring a carousel animated by a chocolate mechanism. There are also colorful caramel and praline eggs that look as if they came straight from the farm.
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The Œuf-Bijou at the Bulgari Hotel Paris, by Guillaume Smagghe
For its first Easter, the Bulgari Hotel Paris presents an egg to share, imagined by pastry chef Guillaume Smagghe. The green chocolate snake surrounding the egg recalls one of Bulgari's flagship collections: Serpenti. The chocolate is 66%, with the crunch of Bronte pistachio and praline gianduja. Be careful not to get bitten.
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