Discover in this article :
The Golden Key Egg is a nod to both the iconic red colour of the Athénée, the famous Parisian palace, and the excellence of its concierge service, recognised by the Clef d'Or distinction. This little chocolate masterpiece is created by the duo at the helm of the hotel's patisserie, Elisabeth Hot and Angelo Musa (Meilleur Ouvrier de France and world pastry champion). Made from 62% Passionato dark chocolate and covered in a delicate red velvet, it hides small Tannea 43% milk chocolate keys filled with hazelnut praline inside.
Named La Ruche, the XL egg designed by Julien Dugourd for the Mandarin Oriental Paris was inspired by the urban beehives installed on the roof of the Parisian hotel... and its ultra-confidential honey production. Its shell, made from 70% Guanaja and 55% Equator chocolate, is lined with a (famous) honey caramel, hazelnut praline and crunchy caramelised hazelnuts in a clever interplay of textures.
Anne Coruble, the pastry chef at the Parisian palace, has, as usual, concocted a delicious and unexpected recipe full of flavours for her sublime Easter Fleur de lumière. Made with dark chocolate from Venezuela, the petals are made of milk chocolate from Peru, and at its heart is a marshmallow with Tahitian vanilla, a crunchy Linzer shortbread with vanilla and a generous praline with sunflower seeds and vanilla.
A tribute to spring, The Imperial Beehive by pastry chef Timothy Lam is a truly exceptional creation. It must be said that bees, the favourite symbol of Napoleon I, are everywhere in this former private mansion that belonged to Prince Roland Bonaparte before becoming one of the most beautiful hotels in Paris. A true sculpture, the Hive is made from 65% Colombian dark chocolate. Inside, it contains caramelised hazelnuts and almonds, almond and hazelnut praline, pollen shortbread and honey ganache. Indulgent, gourmet and irresistible!
This is one of the most beautiful chocolate creations of the season. A true ode to the renewal that spring represents, this bouquet of peonies, designed by the palace's pastry chef, Nicolas Guercio, is sure to melt hearts! Around a Manjari dark chocolate egg, covered with a generous layer of hazelnut praline, the pastry chef has plenty of surprises in store: each flower is a light marshmallow, coated in milk chocolate or raspberry chocolate. The leaves are made of white chocolate and Dulcey blond chocolate.
The chocolate-making course is back at Cook’n with Class Paris until 2 April 2026. In a small group and in English, learn the delicate art of tempering to make your own filled Easter eggs, truffles and chocolate sweets.
Take your creations home with you and master professional techniques in a friendly atmosphere in the heart of Paris. A hands-on, gourmet experience - book now!
A must-visit destination for all of Paris, and particularly the literary world, since 1862, Café de la Paix has created a chocolate egg this season that pays tribute to a monument of children's adventure novels. Deliciously nostalgic, it is decorated with a medallion of Peter Rabbit, a charming character and hero straight out of the adventure story written by Beatrix Potter in 1902. It is composed of a 33% ivory chocolate base, a 63% dark chocolate shell, and filled with almond and hazelnut praline with roasted hazelnut pieces. Inside, there is another surprise: three-chocolate fritters (white, milk and dark).
We love The Lion, the emblem of Publicis Drugstore – and the astrological sign of its founder, Marcel Bleustein-Blanchet – with its golden mane created by the restaurant's pastry chef, Léna Thiam. Available in a 66% Caribbean dark chocolate version with intense, deep notes, or a milder 35% Jivara milk chocolate version. Both are filled with crunchy Piedmont hazelnuts.
The Coupole Galeries Lafayette egg is a true architectural feat made from 38% milk chocolate and hazelnut praline. A delicately crafted trompe-l'oeil, the egg reproduces in detail the stained-glass windows of the iconic dome of the Parisian department store. At its centre is a miniature replica of the façade of Galeries Lafayette Le Gourmet, also made from milk chocolate and hazelnut praline. This beautiful souvenir of Paris is available exclusively at the Vincent Salur pop-up store at Galeries Lafayette Le Gourmet until 6 April 2026.
While waiting for the next total solar eclipse to cross Europe on 12 August 2026, the pastry chef of the Evok Collection hotel group and European sugar art champion, Fabien Emery, has created this Eclipse egg, structured and ultra-detailed, made from 64% Gaya dark chocolate. It is covered on the inside with hazelnut praline and filled with Tanca 43% dark and milk chocolate chips with hazelnut pieces.
Beyond the limited-edition Easter collections, the capital is brimming with exceptional establishments and passionate artisans who elevate cocoa to new heights all year round.
From melt-in-the-mouth ganaches on the Left Bank to crunchy pralines on the Grands Boulevards, discover our guide to the must-visit addresses for an unforgettable gourmet experience at the heart of Parisian expertise.
Named Un amour de printemps (A Springtime Love), this chocolate composition was created by the hotel's pastry chef, Eddie Benghanem. A tribute to nature reclaiming its rights this season in the famous park of the Palace of Versailles, opposite the Trianon Palace, the sculpture is made of dark chocolate and delicate sugar leaves. This creation is accompanied by a travel cake made with chocolate and dried fruit chips.
The ultimate springtime treat, the blooming tulip has been reinterpreted for Lenôtre by world pastry champion and head pastry chef Étienne Leroy. The creation is made from dark chocolate with a minimum of 70% cocoa and a centre of almond praline, fleur de sel caramel and crushed caramelised almonds. The egg is also available in a 36% milk chocolate version.
Passionate about rare cocoa beans, Meilleur Ouvrier de France and World's Best Chocolatier-Pastry Chef (by World Pastry Stars), Jean-Paul Hévin is launching an irresistible Easter 2026 collection featuring the catch of the day, hens, squirrels and rabbits... with nostalgic flavours. The star of the display windows, his elegant Couture egg made from 70% Hévin-Nkolossang grand cru dark chocolate from Cameroon is filled with dry fried treats and coated in dark chocolate.
This Poupoule Impériale boasts a slightly iridescent plumage that makes it shine even brighter. It is made of milk chocolate, with a Piedmont hazelnut praline centre and delicately caramelised roasted hazelnut pieces. Created by Pascal Caffet, Meilleur Ouvrier de France and world pastry champion, the chicken is part of the house's 2026 Easter collection, which is closely followed by insiders and lovers of chocolate (and praline!).
A tribute to the Loiret rose route – where Mazet is based – this intriguing rose egg is made from a dark chocolate shell covered with real dried and crystallised rose petals. Inside: dark chocolate eggs with praline filling. A highly original creation by Hugues Pouget for this historic French confectioner.
Labelled Entreprise du Patrimoine Vivant (Living Heritage Company), Le Roy René confectionery is a must when it comes to made in France sweets. For Easter 2026, the company has created a very elegant egg in intense dark chocolate or silky milk chocolate, which hides milk chocolate and dark chocolate fritters to share (or not) in the small format, and Provençal fritters and sweets (olivettes and calamandes) in the large format.
🌟12 cm: €16.95. 16 cm: €28.95
📍La Grande Épicerie de Paris: 33 rue de Sèvres, Paris 7th arrondissement and 80 rue de Passy, 16th arrondissement
Extend the magic of Easter with our selection of themed activities!
Giant egg hunts in historic locations, baking workshops for young and old alike, or cruises on the Seine: book your experiences now for a successful Easter break. Enjoy springtime in Paris with fun and friendly family moments.
Egg hunts, workshops, treasure hunts and foodie activities for an unforgettable Easter weekend!
