Easter 2019 in Paris: The Top Chocolate Creations

29 March 2019 by Margaret Kemp    3015  
Easter 2019 in Paris: The Top Chocolate Creations
Margaret Kemp
By Margaret Kemp
Legend says that Easter eggs began with the Chinese, who gave them as gifts to celebrate spring. Here’s our baker’s dozen. Bravo to the chefs, salut les artistes! Café de la Paix Using milk chocolate from Brazil (Riachuelo 51%), Sophie de Bernardi, head pastry cheffe at Café de la Paix and Intercontinental Paris Le Grand, pays homage to Alfred the house mascot – named for Alfred Armand, architect of The Grand Hotel (built circa 1862). Available from 15-28th April, 2019, priced at €35. Diary Date: Sunday, 21 April, book Le Grand Brunch and take part in the great Easter Egg Hunt, €125 per person with a flute of rosé champagne. 50% discount for hunters age 4-12; free for the under 3s. Reserve: [email protected] 5, place de l’Opera, 9th. Tel: +33 (0)1 40 07 36 36 The Ritz Hôtel Paris François Perret’s L’œuf Five O’clock reminds me of Lewis Carroll, but Perret tells me proudly, “I’ve reproduced an edible version of the porcelain tea-cups used in Salon Proust every afternoon.” Chocolate Venezuela Carupano 70% Limited Edition. Priced at €85. Order from 6-21 April 2019, and collect from the Ritz Concept Store. 15, place Vendôme, 1st. Tel: +33 (0)1 43 16 30 30 Le Chocolat Alain Ducasse Manufacture  This sculptural collection includes an exciting chocolate praline bonbonnière – filled with choco-fishes – inspired by the globe trotting adventures of Monsieur Ducasse – ideal for the traveling chocoholic with its bespoke shockproof case. 500g – 65 € in dark or milk chocolate. Available from all Ducasse Chocolate boutiques, outlets (Gare du Nord) and the e-boutique. 40 rue de la Rouquette, 11th. Tel: +33 (0)1 48 05 82 86 Patrick Roger “An egg’s not just for Easter,” insists the quirky MOF chocolate artist known as “the Rodin of chocolate.” So, do pass by the boutiques (or order online) and discover the amazing world of Patrick Roger and the stop-you-in-your-tracks window displays of giant chocolate sculptures, as well as the fragrant aromas. Cyril Lignac This celebrity chef is a French “national treasure”– watch him in action on M6 Les Rois du Gâteau (Kings of Cake). For Easter 2019, the duo Lignac / Benoit Couvrand present “Rabbits Hop Hop Hop” (€26) and Marshmallow vanilla milk chocolate Rabbits (Lapins Guimauve) (€7.50). And it’s difficult to resist the sensual brushed traditional egg filled with pralines and fish (€35) or the creamy, dreamy, limited edition Le Saint-Honoré – to serve 6 (€43). 133, rue de Sevres, 6th & boutiques in the 11th, 15th, 16th & 17th arrondissements Four Seasons Hôtel George V Pastry chef Maxime Fréderic has memories of hot air balloons floating in the blue Normandy skies of his childhood. “The balloon is magic, everyone stops to look and admire even for a few seconds.” His awesome work of art (€75) bearing the logo “De l’Amour et du Chocolat” (Love and Chocolate) has a working chocolate handle, made with Madagascar and Brazilian beans 75% exclusive to Four Seasons Hôtel George V. Taste everything (including the €35 choco-cloud) in the pop-up Easter boutique from 13-22 April, 9h-20h. 31 avenue George V, 8th. Tel: +33 (0)1 49 52 70 00 Shangri-La Hotel Ahoy there! Michaël Bartochetti’s Easter plans include a virtual trip on a pirate ship! His 26cm limited edition “Croc o’Trésor” combines Caribbean and Jivara chocolate. The interior holds pieces of gold – heave ho my hearties get your order in before Jack Sparrow – available from 2nd April from La Bauhinia Restaurant. Tel: +33 (0)1 53 67 19 91 or by email: [email protected] 10 avenue d’Iena, 16th La Mutinerie Chocolaterie Visit the boutique/tea room where Luc and Léa, the marvelous millenial chocolate makers, present their eclectic 100% pure collection including these fabulous figurines – fish – rabbit – chicken (€29.95 each). Also available from La Grand Epicerie, Paris, Rive Gauche & Rive Droite from 28 March-1 May and via Chronofresh. 15 rue Henry Monnier, 9th. Tel: +33 (0)1 53 43 81 60 Eric Kayser The 6th generation baker (born in the Lorraine region) takes inspiration from “Lapinou” the Easter hare who – tradition says – delivers eggs to the children of eastern France, and also symbolizes spring, renewal and fertility. Cocoa biscuit, crunchy feuillantine, praline, milk chocolate, cut with kalamansi (small exotic citrus fruit). Add light coffee frosting and leaping white chocolate, “lapinous” in silhouette – 4 people (€25), 6 people (€35). And, because brand Kayser’s all about the bread, “Pain Ekmek” studded with dark 54% chocolate, hazelnuts and tonka beans is seasonally available until the end of April (€4). Café Pouchkine From Russia with Love! Chocolate temptations by executive pastry chef Patrick Pailler. Until 29 April 2019 at Pouchkine boutique/café and also Printemps, 64 Boulevard Haussmann. The delicate “quilted” eggs are available in grand cru dark chocolate (67% cocoa, notes of hazelnuts and tonka beans) or milk chocolate (40% cocoa, vanilla notes). Inside, nougatine, caramel ganache and hazelnut praline mini eggs. 260…
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Lead photo credit : Easter 2019 at Café de la Paix

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By Margaret Kemp

Born in Hampton, Middlesex, UK, Margaret Kemp is a lifestyle journalist, based between London, Paris and the world. Intensive cookery courses at The Cordon Bleu, London, a wedding gift from a very astute ex-husband, gave her the base that would take her travelling (leaving the astute one behind) in search of rare food and wine experiences, such as the vineyards of Thailand, 'gator hunting in South Florida, learning to make eye-watering spicy food in Kerala;pasta making in a tiny Tuscany trattoria. She has contributed to The Guardian, The Financial Times Weekend and FT. How To Spend It.com, The Spectator, Condé Nast Traveller, Food & Travel, and Luxos Magazine. She also advises as consultant to luxury hotels and restaurants. Over the years, Kemp has amassed a faithful following on BonjourParis. If she were a dish she'd be Alain Passard's Millefeuille “Caprice d'Enfant”, as a painting: Manet’s Dejeuner sur l’herbe !