© E.Franzo
The finest hotel and palace chocolates for Easter 2024
Every year, they're a feast for the eyes, so discover the finest chocolate creations from hotels and palaces for Easter 2024.
Easter eggs from hotels and palaces are often the work of a goldsmith. The chocolate is worked with elegance. The result always raises doubts: "Do I dare taste it, or is it a feast for the eyes? Here are the most inspiring creations for Easter 2024.
ThePeninsula Paris Signature Egg "L'Éclosion
- Imagined by pastry chef Anne Coruble.
- Price: 135 euros
- More on The Peninsula Paris
La Pomme de Pin by Hôtel Martinez
- Imagined by pastry chef Fabrice Fernandes, in collaboration with Jean Imbert.
- Price: €59
- More on Hôtel Martinez
The Bulgari Hotel Paris Easter Egg
- Imagined by transalpine master chocolatier Gianluca Fusto.
- Price: 65 euros
- More on Bulgari Hotel Paris
The Bijou Egg at the Park Hyatt Paris-Vendôme
Studio des Fleurs
- Created by pastry chef Michael Naraé Kim.
- Price: 130 euros
- More on Park Hyatt Paris-Vendôme
The Royal Monceau Collection of three eggs on a chocolate base - Raffles Paris
Romeo Balancourt
- Imagined by pastry chefs Oliver Piras and Alessandra Del Favero.
- Price: 110 euros
- More on Le Royal Monceau - Raffles Paris
The Easter Egg at the Four Seasons George V
- Created by pastry chef Michael Bartocetti.
- Price: 95 euros
- More info on Four Seasons Hôtel George V
La Noix from Mandarin Oriental Paris
- Imagined by pastry chef Adrien Bozzolo.
- Price: 65 euros
- More info on Mandarin Oriental Paris
The Prince of Wales' "Onde" Easter egg
Emilie Franzo
- Created by pastry chef Hélène Kerloeguen.
- Price: 59 euros for 4 to 6 people - 480g
- More on the Prince de Galles, a Luxury Collection Hotel
"Dessins Fruits" at Le Meurice
Calvin Courjon
- Created by pastry chef Cédric Grolet.
- Price: 80 euros
- More on Le Meurice
The "Mad-Poule" at the Ritz Paris
- Imagined by pastry chef François Perret.
- Price: €65
- More info on Ritz Paris
The Easter Egg from theHôtel de Crillon, A Rosewood Hotel
- Imagined by pastry chef Matthieu Carlin and feather artist Éric Charles-Donatien.
- Price: 85 euros
- More on Hôtel de Crillon, A Rosewood Hotel
Le Moulin de Pâques at Cheval Blanc Paris
- Created by pastry chef Maxime Frédéric.
- Price: 135 euros for 6 to 8 people
- More on Cheval Blanc Paris
Baleine à Bosse and Baleineaux Signature Egg at Lutetia Paris
Laurent Fau
- Imagined by pastry chef Nicolas Guercio.
- Price: Œuf Signature Baleine à Bosse - 98 euros Baleineaux - 42 euros
- More about Hôtel Lutetia
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Pâtiss'Art announces its first edition with Nina Métayer as godmother
Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.
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Should we trust the medals on the bottles?
On a supermarket shelf, similar-looking bottles of wine are lined up at slightly contrasting prices. Without a salesperson, in a time-constrained food shopping area, a sticker placed like a jewel cuts through the act of purchasing. Gold, silver or bronze medals flash more brightly than a label that's not always easy to decipher. Award-winning wine, featured wine An award-winning wine is one that has been presented by the winery at one of the 127 competitions that award these precious badges (in 2024, according to the DGCCRF). The famous Concours Général Agricole, founded in 1870, the world's best Chardonnay or Sauvignon competitions, the Brittany or Mâcon wine competitions, the Millésime Bio challenge... There's an embarrassment of riches to choose from, with no limit on participation, but not without a heavy hand in the wallet. For each cuvée entered, you'll need to pay between 10 and 150 euros, depending on the competition, not including postage and packaging costs and the purchase of macaroons in the event of victory. Attractive spin-offs A potentially interesting calculation, given the commercial visibility these awards bring. In the year following the award, sales of the vintage tend to increase by between 20% and 40%. A boon for the estate, event organizers and supermarkets alike. All the more so as the medals are pouring in. In 2025, at the Concours Général Agricole, of the 12129 wines entered, 3361 were awarded medals, almost half of them gold. French legislation prohibits the awarding of more than a third of the samples presented. A quota with which most competitions flirt. Amateur jury Who awards these accolades? A volunteer jury, at their own expense. Mostly amateurs. The great need for people leaves little room for rigor or traceability. In 2025, at the Concours Général Agricole, over 7,000 people were needed to taste charcuterie, cheeses, jams and wines. At this year's Chardonnay du Monde competition, more than 300 jurors took part, with a limit of 20 samples per person. The most famous estates, which don't need to boost their sales, tend to neglect these competitions. Artisanal wineries, on the other hand, may shy away from these competitions as a matter of distinction, since the shiny stickers are associated with supermarkets. A place where it takes the place of good professional advice. A wine merchant, for example, capable of selling the uniqueness of a cuvée he has followed over the years.Our partners
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