Discover the exquisite art of chocolate making through the exceptional creations designed for Easter by the most prestigious luxury hotels in Paris.
The chocolate work of Matthieu Carlin and Éric Charles-Donatien at the Hôtel de Crillon
To celebrate Easter properly, Matthew Carlin, Pastry Chef at the Hôtel de Crillon, joins forces with the feather artist Eric Charles-Donatien. Together, they imagine a real chocolate work! This egg-shaped sculpture reveals a delicate assembly of chocolate bars with two fillings.
43% milk chocolate filled with crispy praline et 66% dark chocolate and its gianduja heart which take shape on a chocolate base. Thus, the egg reveals in its heart a symbol of the Hôtel de Crillon. The iconic DS, the Palace’s vintage courtesy vehicle, in miniature version. Thus, the case designed by the artist protects the chocolate creation and reveals all its splendor by lifting, like a bell.
Available to order on the e-shop from March 1, 2024. Direct store purchase, pickup and delivery: between March 22 and April 2, 2024. Price: 85 euros
Hotel de Crillon, A Rosewood Hotel – 10 Place de la Concorde, 75008 Paris
Narae Kim's jeweled egg at the Park Hyatt Paris-Vendôme
Elected pastry chef of the year 2024 by Gault&Millau, Narae Kim, pastry chef at the Park Hyatt Paris-Vendôme, imagined a piece combining fine jewelry and indulgence. The egg is meticulously shaped with a dark chocolate shell, incorporating drawers that enclose a selection of biscuits.
So the back of the egg is made up of Guanaja dark chocolate, as well as dark and milk Gianduja. The base is generously garnished with a hazelnut praline. An explosion of flavors that will seduce the most demanding chocolate lovers.
The Easter Egg by Narae Kim will be available for reservation from March 25 to April 6. With a limited edition of 50 pieces, each egg is sold at a price of €130.
Park Hyatt Paris-Vendome – 5 Rue de la Paix, 75002 Paris
The exceptional Easter egg from the Il Carpaccio restaurant at the Royal Monceau – Raffles Paris
The Chefs drew their inspiration from their origins to create a gourmet and artistic collection, inspired by works of Tagliapietra. His glass sculptures of Murano draw free and delicate shapes. Premium Italian ingredients such as Amalfi lemon, Piedmont hazelnut, the Bronte pistachio as well as the roasted coffee are meticulously selected to magnify these unique shapes.
Furthermore, chocolate eggs, true works of culinary art, present a double shell of 56% dark couverture chocolate Pure Venezuela and Madagascar at 42%, garnished with fleur de sel coffee praline and Amalfi lemon peel confit, offering aromatic notes distinct.
Collection of three eggs, on a chocolate base: Price: 110 euros, Limited quantity: 50 pieces.
The Royal Monceau – Raffles Paris – 37 Av. Hoche, 75008 Paris
The Easter egg on fire at Bristol Paris
This year at Easter, Johan Giacchetti, Chef Chocolatier at Bristol Paris, makes us rediscover fire, in a flame egg with a shape as obvious as it is magnificent. Its fine shell is a flame of dark chocolate 70% from Venezuela. The wind seems to make it dance carved scrolls, iridescent with yellow and red. As sublime to look at as they are divine to taste.
A pure delight with perfect balance, which takes our senses on a journey of a dense tropical forest with the caressing sweetness of the Orient, combining the intense and buttery notes of dark chocolate, with pistachio declined in turn in praline, or finely wrapped with a orange blossom caramel.
The Bristol Paris Easter Egg by Chef Johan Giacchetti, will be available at the Epicerie des Ateliers du Bristol and through Click and Collect, from March 11 to April 7, 2024, in limited edition, 70 euros, 460g.
Le Bristol Paris – 112 Rue du Faubourg Saint-Honoré, 75008 Paris
The Easter egg from Bulgari Hotels & Resort in collaboration with Gianluca Fusto
The Master Chocolatier and Pastry Chef Gianluca Fusto sign for the second year in a row the Bulgari Hotels & Resorts Easter Egg. A delicious creation celebrating the Italian origins of the jewelry house. Gianluca Fusto has created a gourmet jewel flavored with Amalfi lemon and Piedmont hazelnuts.
The hull in Hukambi milk chocolate, dosed at 53% cocoa, comes from the farm Paineiras in Brazil, guaranteeing preserved quality. The lemon praline, made with candied Amalfi lemon zest, adds a note of bitterness. While the pieces of Piedmont hazelnuts bring an additional delicacy with their unique taste and their crunchy texture.
At the Bulgari Hotel Paris, the Easter Egg to take away se offered at the price of 65€.
Bvlgari Hotel Paris – 30 Av. George V, 75008 Paris
Onde, the Easter egg from Pastry Chef Hélène Kerloeguen to the Prince of Wales
For his second Easter creation for the Prince of Wales, a Luxury Collection Hotel, the Pastry Chef Hélène Kerloeguen is inspired by the new decoration of the 19.20 Bar and Restaurant to create a graphic Egg. The rings that make up the egg were made from dark couverture chocolate. He thus breaks the codes of the chocolate factory.
Furthermore, chocolate is made with whole beans, without conching, just roughly crushed. Which goes back to the origins of cocoa and its most basic expression. This technique also gives the chocolate a particular texture and unrivaled crunch in the mouth thanks to its fine pieces of shells, nibs and sugar. As for the small central egg, it is filled with a hazelnut praline!
For 4 to 6 people – 480g. Sale price at €59
Prince of Wales, a Luxury Collection Hotel, Paris – 33 Av. George V, 75008 Paris
La Noix, at Mandarin Oriental Paris
Let yourself be seduced by the latest gourmet creation by Adrien Bozzolo for Easter. A chocolate egg that plays with your senses, transforming a simple nut into a chocolate temptation. Made from a 70% dark chocolate associated with grand cru blends, Egg Nut hidden in his heart a crunchy walnut praline. An explosion of regressive flavors!
So, this generous egg is designed to be shared and enjoyed with family or friends. Available at Hotel Cake Shop, this chocolate treat is available to both residents and external customers, upon prior order 24 hours in advance.
La Noix will be available at Mandarin Oriental, Paris from March 27 to April 4, 2024. On order 24 hours in advance, at a price of €65/piece.
Hotel Mandarin Oriental Paris – 251 Rue Saint-Honoré, 75001 Paris
