{"id":213719,"date":"2026-03-09T15:37:18","date_gmt":"2026-03-09T14:37:18","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/03\/09\/easter-at-the-hotel-plaza-athenee-chefs-angelo-musa-and-elisabeth-hot-embody-the-spirit-of-the-palace-with-loeuf-aux-clefs-dor\/"},"modified":"2026-03-09T15:38:36","modified_gmt":"2026-03-09T14:38:36","slug":"easter-at-the-hotel-plaza-athenee-chefs-angelo-musa-and-elisabeth-hot-embody-the-spirit-of-the-palace-with-loeuf-aux-clefs-dor","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/03\/09\/easter-at-the-hotel-plaza-athenee-chefs-angelo-musa-and-elisabeth-hot-embody-the-spirit-of-the-palace-with-loeuf-aux-clefs-dor\/","title":{"rendered":"Easter at the H\u00f4tel Plaza Ath\u00e9n\u00e9e: chefs Angelo Musa and Elisabeth Hot embody the spirit of the palace with “L’\u0152uf aux Clefs d’Or”."},"content":{"rendered":"\n

For Easter 2026, the H\u00f4tel Plaza Ath\u00e9n\u00e9e signs a spectacular creation imagined by Angelo Musa, Meilleur Ouvrier de France and World Pastry Champion, and Chef Elisabeth Hot. Named “L’\u0152uf aux Clefs d’Or”, this piece combines elegance, gourmandise and surprise, embodying the spirit of the palace and its sense of refinement. <\/strong><\/p>\n\n

The keys to gourmet pleasure<\/h2>\n\n
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The egg is adorned in the iconic red of the Plaza Ath\u00e9n\u00e9e<\/strong> and made from 62% Passionato dark chocolate<\/strong>, sourced from the Caribbean, Asia and the Indian Ocean. Its surface is covered in a velvet with a unique feel<\/strong>, adding sophistication and aesthetic appeal. Beneath this delicate shell lies a playful surprise: small keys in Tannea 43% milk chocolate<\/strong> (from Madagascar), finely sculpted and filled with a melting hazelnut praline, reveal gourmet treasures while symbolizing the palace’s well-kept secrets. <\/p>\n\n

A unique taste experience<\/h2>\n\n

Each bite combines intense dark chocolate<\/strong>, melting praline and crunchy keys, offering an exceptional contrast of textures and flavors<\/strong>. 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<\/strong>, an emblematic figure in the pastry world, andElisabeth Hot<\/strong>, pastry chef trained by Pierre Herm\u00e9 and at the Ferrandi school. <\/p>\n\n

Two chefs who embody excellence and creativity <\/h2>\n\n
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Angelo Musa<\/strong> is more than just a talented pastry chef: he’s an emblematic figure in contemporary French pastry-making<\/strong>, recognized worldwide for his daring, creativity and technical mastery. A native of Nancy<\/strong>, he trained at the \u00c9cole H\u00f4teli\u00e8re 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<\/strong> 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 p\u00e2tissier-confiseur<\/strong>, one of France’s highest artisanal honors. In 2020, the French government named him Chevalier de l’Ordre des Arts et des Lettres<\/strong>, in recognition of his exceptional contribution to the culinary arts. <\/p>\n\n

This prestigious background guides each of his creations: Angelo Musa always composes a veritable symphony of flavors and textures<\/strong>, and selects each ingredient to offer the perfect balance between intensity and subtlety<\/strong>. His work at the Plaza Ath\u00e9n\u00e9e<\/strong> and other iconic international establishments, from the tea room at Harrods in London<\/strong> to collaborations in Dubai, illustrates his global influence and ability to reinvent classics with bold modernity. <\/p>\n\n

Elisabeth Hot<\/strong>, the pastry chef with the perfect background <\/h2>\n\n

At her side, Elisabeth Hot<\/strong> 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 Herm\u00e9<\/strong>, who took her on as a trainee and opened the doors to the profession before she consolidated her training at theFerrandi school<\/strong>. She went on to enrich her experience with prestigious chefs – notably Jean-Georges Klein<\/strong> at the Villa Ren\u00e9 Lalique<\/strong> and Les Haras<\/strong> restaurant in Strasbourg – before joining Pierre Herm\u00e9’s team at the Royal Monceau Raffles<\/strong>. Thanks to her attention to detail and creativity, Elisabeth Hot will take charge of the patisserie at the Plaza Ath\u00e9n\u00e9e in 2021<\/strong>, working closely with Angelo Musa<\/strong> to create a patisserie that is elegant, playful and deeply rooted in tradition<\/strong>, while exploring new, contemporary avenues. <\/p>\n\n

Together, these two talents embody a vision of luxury desserts<\/strong> 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 “\u0152uf aux Clefs d’Or”<\/strong> at the Plaza Ath\u00e9n\u00e9e.<\/p>\n\n

Practical information<\/h4>\n\n