Easter at the Hôtel Plaza Athénée: chefs Angelo Musa and Elisabeth Hot embody the spirit of the palace with “L’Œuf aux Clefs d’Or”.

For Easter 2026, the Hôtel Plaza Athénée signs a spectacular creation imagined by Angelo Musa, Meilleur Ouvrier de France and World Pastry Champion, and Chef Elisabeth Hot. Named “L’Œuf aux Clefs d’Or”, this piece combines elegance, gourmandise and surprise, embodying the spirit of the palace and its sense of refinement.

The keys to gourmet pleasure

The egg is adorned in the iconic red of the Plaza Athénée and made from 62% Passionato dark chocolate, sourced from the Caribbean, Asia and the Indian Ocean. Its surface is covered in a velvet with a unique feel, adding sophistication and aesthetic appeal. Beneath this delicate shell lies a playful surprise: small keys in Tannea 43% milk chocolate (from Madagascar), finely sculpted and filled with a melting hazelnut praline, reveal gourmet treasures while symbolizing the palace’s well-kept secrets.

A unique taste experience

Each bite combines intense dark chocolate, melting praline and crunchy keys, offering an exceptional contrast of textures and flavors. The piece transforms tasting into a sensory and visual game, captivating young and old alike. This marriage of textures and flavors perfectly illustrates the expertise ofAngelo Musa, an emblematic figure in the pastry world, andElisabeth Hot, pastry chef trained by Pierre Hermé and at the Ferrandi school.

Two chefs who embody excellence and creativity

Angelo Musa is more than just a talented pastry chef: he’s an emblematic figure in contemporary French pastry-making, recognized worldwide for his daring, creativity and technical mastery. A native of Nancy, he trained at the École Hôtelière Raymond Mondon in Metz, before rising through the ranks of the profession, from apprenticeship to the most prestigious international competitions. Angelo Musa won the title of World Pastry Champion in 2003 as captain of the French team, a success that confirmed his reputation as a dessert virtuoso. In 2007, he was awarded the title of Meilleur Ouvrier de France pâtissier-confiseur, one of France’s highest artisanal honors. In 2020, the French government named him Chevalier de l’Ordre des Arts et des Lettres, in recognition of his exceptional contribution to the culinary arts.

This prestigious background guides each of his creations: Angelo Musa always composes a veritable symphony of flavors and textures, and selects each ingredient to offer the perfect balance between intensity and subtlety. His work at the Plaza Athénée and other iconic international establishments, from the tea room at Harrods in London to collaborations in Dubai, illustrates his global influence and ability to reinvent classics with bold modernity.

Elisabeth Hot, the pastry chef with the perfect background

At her side, Elisabeth Hot brings a complementary energy, forged by a rich background of experience in some of the world’s greatest houses. Born in Paris, she got her start in pastry-making thanks to the support of Pierre Hermé, who took her on as a trainee and opened the doors to the profession before she consolidated her training at theFerrandi school. She went on to enrich her experience with prestigious chefs – notably Jean-Georges Klein at the Villa René Lalique and Les Haras restaurant in Strasbourg – before joining Pierre Hermé’s team at the Royal Monceau Raffles. Thanks to her attention to detail and creativity, Elisabeth Hot will take charge of the patisserie at the Plaza Athénée in 2021, working closely with Angelo Musa to create a patisserie that is elegant, playful and deeply rooted in tradition, while exploring new, contemporary avenues.

Together, these two talents embody a vision of luxury desserts that goes beyond simple indulgence: it’s about telling a story, inspiring wonder and constantly redefining the codes of high-end patisserie, combining innovation, taste and aesthetics in each of their creations – as exemplified by the astonishing “Œuf aux Clefs d’Or” at the Plaza Athénée.

Practical information

• Limited edition Price: €120 incl. VAT
• Reservations: from Monday March 9, 2026 via the Hôtel Plaza Athénée website
• Collection: La Galerie de l’Hôtel Plaza Athénée, 25 avenue Montaigne, 75008 Paris, from March 23 to April 8, 2026, from 11 a.m. to 3 p.m. and from 6 p.m. to 11 p.m.
• Order: at least 72 hours before the desired date
• Contact

L’Œuf aux Clefs d’Or is much more than just a chocolate: it’s an immersive experience where playfulness, aesthetics and pastry-making excellence come together to offer an unforgettable moment at Easter 2026.