The finest hotel and palace chocolates 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