Easter 2025: extraordinary eggs from hotels and palaces

Nell Giroir | 3/6/25, 3:49 PM

Every year, they push back the limits of creativity. Sculpted, ornate or trompe-l'œil, these chocolate eggs signed by the greatest hotels and palaces promise as much wonder as greed.

Every year, they push back the limits of creativity. Sculpted, ornate or trompe-l'œil, these chocolate eggs signed by the world's greatest hotels and palaces promise as much wonder as indulgence.

The Bristol signature egg

To celebrate its 100th anniversary, Le Bristol Paris unveils an egg imagined by head chocolatier Johan Giacchetti. Its chiselled decoration is inspired by the wrought iron of the historic elevator and the gilded bronzes of Louis XV's chests of drawers. inside its Venezuelan chocolate shell - or milk and white versions - are caramelized fritures and roasted almond pralines. In a nod to this exceptional anniversary, a collector's key-ring is slipped into the large-format eggs.

Price: 80 euros (large format, dark chocolate) / 38 euros (small format, dark, milk or white)
More information on Le Bristol Paris.

The Lutetia "Noisette" signature egg

A larger-than-life trompe-l'oeil designed by Nicolas Guercio. Shaped like a hazelnut, this milk chocolate egg contains roasted and crushed hazelnuts. Its shell is wrapped in a thin sheet of dark chocolate, reminiscent of the fruit's envelope.

Price: giant hazelnut egg 140 euros / signature hazelnut egg 85 euros
Available from April 16 to 20, online at the Lutetia boutique.
Further information

Terre Blanche bergamot egg

For Easter, Jérémie Gressier celebrates Provence with a strikingly realistic egg inspired by bergamot. Beneath its dark chocolate shell is an almond praline enhanced with organic bergamot zest and jam. A creation that plays on the balance of acid, bitter and sweet notes.

Price: 75 euros
Available from April 13 to 27, 2025, from La Terre Blanche, subject to reservation.
For further information

The Shangri-La Paris egg

Maxence Barbot has designed an egg in homage to spring, inspired by nature at work. Its spiraling curves evoke the blossoming of flowers, while its jagged lines recall the petals of a flower. Made from 70% dark chocolate, it encloses a melting heart of creamy caramel and gianduja, combined with the crunch of buckwheat.

Price: 108 euros
Available from April 14 to 21, 2025
More information on

Notre-Dame de Paris Evok eggs

Fabien Emery has drawn inspiration from the cathedral's ornaments to create three chocolate creations. The Rose egg, a tribute to the rosettes of Notre-Dame, combines a dark chocolate shell with a hazelnut praline. The Trésor egg, inspired by engraved stones, combines milk chocolate, almond praline and fine caramelized almonds. The Grâce egg, echoing the monument's arches, unveils a pumpkin seed praline with a hint of lime, under a dark chocolate shell.

80 euros
More information

Burgundy Millefeuille Egg

Léandre Vivier revisits a great French pastry classic with an egg inspired by millefeuille. Thin sheets of chocolate are wrapped around a praline of roasted almonds and vanilla, enhanced by shards of caramelized puff pastry. The whole is enhanced by a milk chocolate coating with hints of buckwheat.

95 euros
Available early April

L'œuf de Butterfly Pâtisserie de l'Hôtel de Crillon

This year, a butterfly lands on the Butterfly Pâtisserie Easter egg, available in three gourmet versions. The first combines a milk chocolate shell with a heart of Sicilian pistachio praline, caramelized pistachios and a touch of fleur de sel. The second focuses on the intensity of dark chocolate, with an almond-hazelnut praline center, topped with crunchy gavottes and a touch of fleur de sel. The last, again in dark chocolate, reveals an almond praline and a crunchy cocoa bean slice.

Price: 30 euros
More information

La Réserve de Paris signature egg

Inspired by the nun, this bonbonnière egg hides an assortment of chocolate truffles under its hat: Piedmont hazelnuts, buckwheat praline and caramel chocolate. Made from Grand Cru chocolate from the Dominican Republic, it rests on a mendiant-style tablet, garnished with candied clementines, caramelized almonds and candied ginger. Created by Jordan Talbot.

Price: 85 euros
Available to take away, by order only.
For further information.

The Lion du Drugstore

At Drugstore, an egg adorned with a lion's head sculpted in chocolate. Under its shell, a pecan crunch and caramelized pecans. The whole contains an assortment of forest animals in chocolate and almond-hazelnut praline. Two versions are available: one in milk chocolate, the other in dark chocolate.

Price: 44 euros
Further information

The Mandarin Oriental "Éclosion" egg

Chef Julien Dugourd's creation is inspired by the renewal of spring. Surrounded by fine sculpted plant leaves, this chocolate egg contains a creamy hazelnut praline and Piedmont hazelnuts. Its natural hues recall the colors of the season.

Available from April 11 to 27
75euros

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