Easter is just around the corner - and with it, the egg once again takes center stage. These grand hotels produce artful chocolate creations that are almost too good to eat.
Easter will soon be upon us - and with it, the egg will once again take center stage. As a sign of a new beginning, it should not be missing from the nest or the brunch table. In the hotel world, too, there is no shortage of eggs; in the confectionery of elegant hotels, eggs are turned into handmade chocolate creations. Falstaff TRAVEL presents the most beautiful examples.
At the "Le Bristol Paris" hotel, Chocolate Chef Johan Giacchetti and Executive Pastry Chef Maxence Barbot were inspired by the iconic Saint-Honoré cake for this year's collection and translated it into a sculptural chocolate Easter egg. The 70 percent Venezuelan dark chocolate shell envelops aromas of caramel with tonka bean, roasted Piedmont hazelnuts and cocoa praline, refined with fleur de sel. Tear-shaped choux decorations are a tongue-in-cheek reference to the tears of joy that are shed when enjoying the classic pastry.
The limited edition will be available in the in-house Épicerie from March 18, 2026. The Saint-Honoré egg (115 euros) and the cake (39 euros) are available until April 5, 2026.
Once again, Chef Patissier David Potier presents an Easter egg from the in-house chocolatiers' line "1844 Chocolat Baur au Lac" , limited to 25 pieces. A filigree openwork structure of dark chocolate encloses a white egg filled with a pistachio ganache. As a sweet surprise, a pecan ganache awaits in the base.
The limited edition Easter egg at CHF 150 (approx. EUR 165) can be pre-ordered from March 9, 2026 and picked up at the "1844 by Baur au Lac" boutique kiosk.
The "Hotel Amigo" in Brussels is dedicating an entire exhibition to Easter and the egg. From April 2 to 8, 2026, the creativity of Belgian chocolatiers will take center stage under the motto "Pleasure in Motion". In collaboration with pastry chef Marc Ducobu, around 40 Belgian chocolatiers present their artful chocolate Easter eggs in the hotel's "Ambassadeur Room".
The exhibition is open to visitors daily from 10 am to 5 pm. Admission costs 10 euros; all proceeds go to "Télévie", an organization that supports cancer research. All the chocolate eggs on display can also be purchased for 900 euros.
Around Easter, "La Mamounia" in Marrakech also becomes a culinary meeting place. The new Easter Collection 2026 from Pierre Hermé is themed "Play" and interprets classic Easter chocolate with playful elements - inspired by chess or darts, for example. The collection will be available in the hotel's boutique from March 23, 2026.
To accompany this, the restaurants "Salon de Thé par Pierre Hermé" and "Le Menzeh" are inviting guests to a festive Easter afternoon tea between March 30 and April 5, 2026.
With his new signature egg, Chef Pâtissier Jordan Talbot dedicates himself to a great classic of his childhood: the Paris-Brest. The sculptural shape takes up the characteristic silhouette of the traditional cookie and reinterprets it in dark Peruvian chocolate. Inside are marshmallows covered in chocolate with Madagascar vanilla. The base and crown of the ice cream are reminiscent of the fluffy texture of choux pastry and contain an almond praline with roasted cocoa nibs.
The limited edition Signature Easter Egg is available from March 2 to 28, 2026 exclusively on pre-order and costs 99 euros.
