© E.Franzo
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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Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
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