Uncover the most exquisite and creative Easter eggs of 2025 from the world’s most stylish hotels. A delectable blend of luxury design, culinary artistry, and seasonal magic
Easter has officially had its glow-up, darling. And where better to witness this sugar-coated spectacle than at the world’s most exclusive addresses? From Parisian palaces to Riviera icons, the luxury hotel scene has cracked open a treasure trove of haute Easter creations for 2025—each more whimsical and jaw-droppingly chic than the last.
In this Guide to Haute Pâtisserie, we spotlight the year’s most exquisite Easter creations—crafted by the world’s finest talents and wrapped in stories of heritage, artistry, and flair.
Cheval Blanc Paris: The Easter Bell that Tolls for Gourmands
At Cheval Blanc Paris, Pastry Chef Maxime Fréderic has composed a chocolate symphony that feels like a stroll through the cobblestoned rues of Paris—if those cobbles were paved in praline. Inspired by the rebirth of Notre Dame and the heritage of Parisian craftsmanship, The Easter Bell is a harmonious composition of textures and tastes. Imagine a dark chocolate base concealing a secret tablet of Tahitian vanilla caramel and hazelnut praline, crowned by milk chocolate belfries hiding biscuit praline hearts. The pièce de résistance? A wheel etched with the Art Nouveau passionflowers of the hotel’s façade sets the bell in motion, its clapper swinging with each turn—a charming echo of culinary nostalgia. Très chic. Très délicieux.
Four Seasons George V Paris: The Flower Palace in Full Bloom
Expect nothing less than botanical bliss when the Four Seasons George V does Easter. Pastry maestro Michaël Bartocetti channels the hotel’s floral muse—Jeff Leatham—with an Easter Egg that blossoms with complexity. Crafted from 75% Belize Tulakulum dark chocolate, this sculptural beauty is filled with a praline of Bourgogne cazette flower and Madagascar vanilla, laced with a whisper of sea salt. Yet the journey doesn’t end there. An elaborate Easter Tea-Time follows, opening with a Michelin-starred amuse-bouche trio of eggs—yes, one with caviar—and culminating in an artistic procession of desserts: rhubarb tartlets, chocolate gyoza, reimagined Eton Mess, and a Baked Alaska worthy of dessert Valhalla. It’s not a tea—it’s a tasting tour de force.
Four Seasons Cap-Ferrat x Dubai: A Lantern of Light and Luxury
Bridging continents and cultures, this collaborative Easter Egg from Chefs Pierre-Jean Quinonero and Nicolas Lambert unites Cap-Ferrat charm with Dubai decadence. Set atop chocolate “rocks” that mimic Riviera cliffs, this glowing lantern-shaped creation radiates symbolism. Lit by an LED candle, the egg’s design evokes the Cap-Ferrat lighthouse—guiding sailors, now gourmets—through waves of gianduja, Menton lemon confit, and orange blossom-kissed pistachios. With every detail echoing a sense of travel, discovery, and exquisite balance, it’s an Easter egg that feels like a love letter to the Mediterranean.
Hotel Grande Bretagne, Athens: A Grecian Ode to Chocolate Craft
In the heart of Athens, the historic Hotel Grande Bretagne adds its own touch of refined indulgence to the 2025 Easter scene. Pastry Chef Alexandros Koufas has created a sumptuous egg that balances opulence with warmth—crafted from 66% Valrhona dark chocolate and filled with layers of crunchy cereal praline and silky salted milk caramel. It’s a masterclass in contrasts: deep cocoa notes tempered by golden sweetness, texture meeting finesse. Presented in the hotel’s signature luxury Easter box, this creation delights discerning adults and the young, making it the perfect Athenian addition to any stylish spring celebration.
The Peninsula Paris: A Subversive Delight with a Garlic Twist
Pastry Chef Anne Coruble doesn’t do predictable. Her daring trompe l’oeil Easter egg nods to black garlic—a culinary wildcard transformed here into sweet seduction. Under a velvety Madagascar milk chocolate shell flecked with toasted Piedmont hazelnuts, eight glossy “cloves” await. Each one bursts with creamy ganache and hazelnut praline, blurring the line between savoury and sweet. It’s avant-garde, it’s addictive, and it’s proof that true luxury isn’t just beautiful—it’s bold.
Le Bristol Paris: A Centenary Celebration in Chocolate
As Le Bristol toasts its 100th year, Head Chocolatier Johan Giacchetti unveils a commemorative Easter collection that’s all class and craftsmanship. The crown jewel? A Grand Cru chocolate egg filled with delicate surprises and accompanied by a chic anniversary keychain. The supporting cast includes elegant hens, Œufs Rochers, praline eggs, and nostalgic chocolate fish—all delicious, all dignified. This isn’t just an Easter moment—it’s a century in the making.
Baur au Lac, Zurich: A Masterpiece Limited to 50
In Zurich’s Grand Dame Baur au Lac, Easter gets the haute couture treatment. Chef David Potier’s limited-edition egg—just 50 made—is a high-gloss ivory showstopper, adorned with dynamic blue brushstrokes and kissed with gold leaf. Inside? Chocolate dreams await. Guests lucky enough to visit on Easter Sunday or Monday are treated to three mini eggs styled like the original, nestled in a macaron box awaiting their in-room arrival.
La Réserve Paris: Divine Decadence with a Religieuse Twist
Jordan Talbot, the patisserie wizard behind La Réserve’s 2025 Easter creation, dares to reimagine the Religieuse—a classic of French pâtisserie—as a shimmering chocolate egg. The outer shell is a study in elegance, while inside, truffles await with buckwheat praline and caramel. But that’s only Act One. “L’Instant Gourmand,” Talbot’s Easter tasting menu, is a multilayered affair: from citrus tarts and pistachio-orange blossom pastries to mango sorbet with peanut butter, and an awe-inspiring triple chocolate cake. It’s luxury with a hint of whimsy—and entirely unforgettable.
Evok Collection: Easter Artistry Inspired by Notre-Dame
For Easter 2025, Evok Group’s newly appointed pastry chef, Fabien Emery, unveils a remarkable collection of chocolate eggs inspired by the intricate ornamentation of Notre-Dame de Paris. Created as a tribute to the cathedral’s grand reopening, these limited-edition masterpieces will be exclusively available by pre-order at the distinguished addresses of Brach Paris, Nolinski Paris, and Cour des Vosges.
Nolinski Paris – Grâce
At the ever-elegant Nolinski Paris, Easter takes on an architectural flair with Grâce, a sculptural egg that pays tribute to the cathedral’s monumental arches. Fabien Emery channels the balance of strength and serenity through clean lines and luminous gold accents, wrapping the design in Gaya 64% dark chocolate. Inside, a delicate pumpkin seed praline bursts with a refreshing hint of lime—an inspired contrast that embodies the Nolinski ethos: refined, unexpected, and quietly luxurious.
Brach Paris – Trésor
Brach Paris, with its urban edge and creative pulse, presents Trésor, an egg that echoes the tactile beauty of Notre Dame’s stone engravings. The interplay of smooth surfaces and sculpted interior motifs draws the eye—and the palate—into its depths. Cloaked in golden-hued Tanea 43% milk chocolate, the egg conceals a rich almond praline studded with caramelised almonds. It’s an edible monument to the bold, textured elegance that defines Brach’s unique aesthetic.
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TheHotelTrotter.com is curated by greek journalist and fanatic hotel lover Eleni Stasinopoulou. With the eye of a fashion and lifestyle editor, Eleni hopes to inspire all connoisseurs of traveling, focusing on stylish hotel moments around the globe.
