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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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