In Paris, the Hôtel de Crillon unveils an unusual Easter egg created by Matthieu Carlin in collaboration with artist Éric Charles-Donatien. A poetic reinterpretation of this chocolate delicacy, this work is designed to accompany moments of conviviality with friends and family.
For Easter 2024, Chef Yann Brys unveils an original collection for the Evok hotel group, on the theme of the Olympic Games. Discover the Brach, Nolinski, Sinner and Cour des Vosges chocolates.
