Cider is a noble beverage with a history stretching back thousands of years, since the Egyptians, and later the Romans, were familiar with juice fermentation. Cider thus appeared throughout the Mediterranean basin at roughly the same time as wine. Cider is made wherever there are apple trees, and today this fermented apple juice has earned its letters of nobility, making it one of the most interesting lightly alcoholic beverages, thanks to the variety and richness of its flavours, derived from the varieties of apples used and the methods of production. As with many farmhouse products, the overall quality of Breton cider is improving. While the reputation of "crêperie cider" served in bowls to tourists is still widespread, it's clear that local initiatives are bearing fruit. Many producers are now finding outlets in the quality foodservice sector. As a result, consumers are becoming more demanding, and producers are naturally committed to quality. For example, Hugo Roellinger, Gault&Millau Chef of the Year 2022, is working hard to promote cider in his restaurants, while Bertrand Larcher's Breizh Café showcases over 50 artisanal ciders. Cidre de Bretagne has been a PGI since 2000, Cornouaille an AOP/AOC, and Royal Guillevic a Label Rouge.
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Craftsmen & Know-How
Seaweed bliss
Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.
Jade Genin transforms Easter eggs into works of art
For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.
Ebony treasure from The Peninsula Paris
For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open.
Price: 95 euros
Pre-order from March 29 and on sale from April 12.
The turtle candy box from Manufacture Ducasse
Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells.
Price: 67 euros
À la mère de famille hens
À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures.
Price: 19 to 122 euros depending on format
available from March 17, 2025
The Cheval Blanc Paris Easter bell
Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit.
Price: 135 euros
Edwart Chocolatier
Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character.
Credit: Edwart
Spring takes flight at Waldorf Astoria Versailles - Trianon Palace
Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline.
Price: 45 euros
Capon
Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food.
Price: 19 euros each
Cédric Grolet's trompe-l'œil chocolates
Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes.
Size S: 30 euros Size M: 50 euros
from March 26, pre-order on our website
Claire Heitzler's Bibis
Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips.
Cyril Lignac
Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions.
Available from March 27
Maison Boissier lace cats
This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats.
Price: 125 euros
Cagnes
Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles.
starting at 20 euros
Arnaud Larher
MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel.
Prices: from 35 to 64 euros
from March 20
Exceptional eggs from chefs and artisans for Easter 2025
Chefs and artisans reinvent the Easter egg with creations as surprising as they are refined. Unexpected shapes and daring flavors, discover our selection.
A baker's dessert par excellence, the flan has returned to center stage in recent years, and social networks have made it a veritable gourmet star. Pastry chefs have seized upon it, bringing their know-how and high technical standards to the table.
