The chef seduces us with 2 chocolate Easter eggs covering the famous volutes in tribute to the now iconic shapes and floral compositions by the palace art director Jeff Leatham.
So, we discover 2 versions, one based on dark chocolate, the other on milk chocolate. The dark chocolate version is based on 62% dark chocolate from the Dominican Republic. The egg is filled with delicious Piedmont hazelnut praline, tasty salted caramel for more greed, and fleur de sel caramelized hazelnuts for the crunch we love and that makes us succomb. Look at that generous praline!
The milk chocolate Easter egg is based on 40% milk chocolate and is filled with a surprising squash seed praline and the wall is lined with caramelized squash seeds, so good!
And because we all love viennoiserie, the chef has decided to create an original version of his Easter egg with puff pastry. A technical exploit that required steel molds to do it. This Puff Pastry Easter egg is based on vanilla puff pastry brioche and holds a delicious chocolate ganache. But you can only enjoy it for the Easter teatime.
Or, if you're lucky enough to stay at the hotel, don't forget to taste the sublime chocolate briochette, it's just divine!
To find out more, read the guides below:
From 10 April 2020 to 13 April 2020
Hôtel George V
31 Avenue George V
75008 Paris 8
Oeuf en chocolat noir ou lait: 65 €
tea time de Pâques avec l'oeuf feuilleté: 95 €
01 49 52 70 00