[Luxus Magazine] 10 iconic Easter eggs from luxury hotels

From the whale at the Lutetia to the pine cone at the Hôtel Martinez Cannes and the jewel egg at the Park Hyatt Paris Vendôme, the chefs at the top-of-the-range hotels have redoubled their imagination to present Easter eggs that are as tasty as they are original. Discover 10 chocolate creations that are sure to make your mouth water.


The Mandarin Oriental Easter Nut


© Mandarin Oriental Paris


Mandarin Oriental pastry chef Adrien Bozzolo has unveiled a trompe-l’œil egg in the shape of a walnut. Measuring 18 centimetres high and 15 centimetres wide, the shell is filled with walnut cookies and golden kernels of 70% dark chocolate and crunchy walnut praline.


The Burgundy Floraison egg


© Burgundy


With its movement in the shape of a blossoming flower, this egg imagined by Léandre Vivier is made from 60% milk chocolate with little sugar and, once the petals have been tasted, reveals rose-flavoured fruit pastes at its heart.


The Pine Cone at the Hôtel Martinez Cannes


© Arolpicture


The result of a collaboration between Hôtel Martinez pastry chef Fabrice Fernandes and chef Jean Imbert, this creation evokes the fruit of the Mediterranean umbrella pines. The flavours include a dark chocolate shell containing an almond praline and calisson paste, topped with chocolate petals. The sweetness is placed on a chocolate base with caramelised almonds.


Click here to read the full article on Luxus Magazine.

Featured photo: © Laurent Fau

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The editorial team
Thanks to its extensive knowledge of these sectors, the Luxus + editorial team deciphers for its readers the main economic and technological stakes in fashion, watchmaking, jewelry, gastronomy, perfumes and cosmetics, hotels, and prestigious real estate.

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