The Best Easter Chocolate in Paris 2024

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The Best Easter Chocolate in Paris 2024

Using chocolate was a turning point in Easter egg history. It all begins in 1725, at the Versailles Court of King Louis XIV. Legend has it that one of the chefs poured molten chocolate into empty chicken egg shells and voilà – the first chocolate Easter egg was born! Here’s a round-up of some of the delicious creations today’s chocolatiers are making for Easter in Paris.

“More is More and Less is a Bore.” -Iris Apfel (1921-2024)

Alain Ducasse 

La Manufacture de Chocolat Alain Ducasse (handmade, from bean to bar) invites you to celebrate Easter with an “Envolée Chocolate” – A Chocolate Flight! In the heart of an enchanted aviary, birds have made their delicious nests and laid their eggs. Between iconic and mouthwatering new products, discover a chic collection of Easter chocolates that gather young and old around sweet chocolate moments. To offer, or to treat yourself, these are the gifts chocoholics dream of! Discover this enchanting collection at AD counters and on the e-boutique from €6-€66.


40 rue de la Rouquette, 11th (and branches) 
Tel: +33 (0)1 48 05 82 86

Alain Ducasse chocolate for Easter


Yes, really, just imagine biting into a caviar egg made with a cream of dark chocolate and delicate Ossetra Tsar Imperial caviar pearls! With the same dried fruit notes as the chocolate, here’s superb taste harmony. Wow! And it’s presented in the signature collector’s iconic Petrossian blue tin.


Price €49 – for two. 

Available exclusively in Petrossian’s Paris boutiques and Restaurant Petrossian, 18, boulevard de la Tour Maubourg, Paris 7th 

La Tarte Tropézienne de Paques 

Here’s the best of both worlds – a revisited Tarte Tropézienne! (The original was christened by Brigitte Bardot on the set of And God Created Woman.) Maintaining its delicate soft brioche, the emblematic tropézienne cream is flavored with creamy chocolate and Piedmont hazelnut confit. It’s crowned with a cloud of sugar grains and fine roasted flaked hazelnuts. The crispy pieces of dark and milk chocolate are made with cocoa beans farmed sustainably and with respect for the environment. Invented by Alexandre Micka, this dessert, with its carefully guarded secret recipe, has been the iconic pastry of Saint-Tropez since 1955.  


For 4 to 6 people (34€) or by the slice (5,90€). 

Easter Tarte Tropézienne is available from March 30th to April 7th, 2024. Order from March 25, 2024. Delivery within 24 hours in Metropolitan France and Monaco. 

Easter at the Tarte Tropezienne. © La photographe sucree salee


Crafted in spring colors, CookiEggs are presented in cute recycled and recyclable egg boxes (pink, orange, yellow, green or blue) and can be personalized with a card. These gourmet and tasty treats make for a crispy and melting taste journey! Enjoy Cookidiction’s collection alone or with family, to the sound of the bells (or not).


From April 1 – 30th, 2024 boxes of 6 Cookieggs (€16.90) and 12 Cookieggs (€32.90) are available in  the belle boutiques: 2, rue Francois Ponsard (16th), 25, rue des Ecouffes (4th) and 36, rue Poncelet (17th).

Le Lutetia 

At the chic Lutetia Paris Hotel, the capital’s emblematic establishment, the signature Easter Egg is an exclusive creation by talented Pastry Chef Nicolas Guercio. The egg takes the shape of a majestic humpback whale, symbolizing the hotel’s commitment to a more sustainable future and the preservation of endangered species.

This exceptional egg is made from chocolate created exclusively by Nicolas Guercio and his team with delicate iodized flavors. For this, the chef dried leaves of sea lettuce, which he then reduced to powder before incorporating it into an unconched dark chocolate (with a slightly grainy texture, Oko 73% Peru). This unique creation contains a generous heart of black sesame praline in a double shell, creating a taste experience that is as delicious as it is surprising. Every detail of the work is carefully designed to amaze chocolate lovers and highlight the exceptional talent of Chef Guercio.


Œuf Signature Baleine à Bosse – €98
Baleineaux – €42
Order from La Boutique Lutetia
45, Boulevard Raspail, 6th

courtesy of Hotel Lutetia

Guy Martin 

A composition that represents birth, life, the future, seasonality, nature, sharing where each element is superimposed and added in perfect harmony. With notes of white flowers, coffee, just-cooked caramel but also hazelnut, the chef takes us on a unique taste journey. Guy Martin is always committed to respecting nature – this is deeply rooted in his DNA and his cuisine. 

Blend of Criollo beans from the Sambiramo Valley in Madagascar Valley, Forastero beans from Ecuador and beans from Venezuela. Price upon request. 


17, rue de Beaujolais, 1st 
Tel: +33 (0)1 42 96 56 27 
Allow 72 hours 

courtesy of Guy Martin

L’Oeuf Bijou at Park Hyatt Paris-Vendôme 

Elected pastry chef of the year 2024 by Gault&Millau, Narae Kim, pastry cheffe at The Park Hyatt Paris-Vendôme, presents a piece combining couture jewelry and indulgence, each drawer revealing culinary surprises. This edible work of art showcases the expertise and passion of the cheffe and her brigade in an impressive way – both traditional and innovative.

The egg is shaped with a dark chocolate shell, incorporating drawers revealing a selection of cookies. The back of the egg is made of Guanaja dark chocolate, as well as dark and milk Gianduja, the base, garnished with hazelnut praline. Expect an explosion of flavors.

This is the result of 10 days of creative work. It’s this attention to detail that ensures the quality of each “jewel”, delicious for both the eyes and mouth.


Limited edition of 50 (€130) 
For foodies or collectors, the Easter egg by Narae Kim will be available from March 25 – April 6.  
Tel: +33 (0)1 58 71 10 60 or email at [email protected] 

The Easter egg by Narae Kim- Oeuf de Fabergé. ©Studio des Fleurs

Alléno & Rivoire 

With balance as the key word, chefs Yannick Alléno and Aurélien Rivoire succeed in both the nutritional balance (a less sweet chocolate using birch water) and the balance of tastes and flavors. Flamboyantly showcasing their culinary expertise, this year they offer irresistible artistic and gourmet eggs. 


From €12 
9, rue du Champs de Mars, 7th 
Tel: +33 (0)1 82 83 03 32 

Alléno & Rivoire -l’oeuf craquant Pâques. ©ilya Food Stories

Christophe Michalak 

Instead of classic Easter eggs, Christophe Michalak creates trompe-l’oeil eggs inspired by exotic flavors. The peanut gianduja egg, is a divine Dulcey chocolate peanut-shaped shell filled with homemade peanut gianduja and caramelized peanuts. What is Dulcey chocolate? Launched in 2012, Dulcey took eight years of research and development to perfect the recipe we know and love today. Michalak’s sensational eggs are made with Dulcey chocolate 35% cocoa butter, homemade peanut gianduja, caramelized peanuts (€35). And, inspired by the galactic universe, you’ll find the “Cosmik Rabbit” and the “Rocket” (€35). Michalak’s creations are funky and imaginative, the nest “Gateau de Paques Pop-Corn” (€54) for 6 is hard to resist. 


Click & Collect, delivery, or from Michalak boutiques, such as: 
8, rue du Vieux Colombier, 6th  
Tel: +33 (0)1 45 49 44 90 

Patrick Roger 

MOF (Meilleur Ouvrier de France) the wild man of chocolate (have you tried his €5 Sex Bar?) dubs his extraordinary eggs “Oie” (geese), made with Madagascar 65% dark and milk chocolate. Garnished with dark & milk, filled with hazelnut praline and gianduja (different sizes from €59) and the addictive friture, always a delight (from €31). The French have dubbed him “l’enfant terrible” of French Chocolaterie. Admire Roger’s ultra contemporary chocolate and sculptures. He shapes raw chocolate as a sculptor works clay, adding organic garden grown quince and herbs, basil and jasmine, honey from bee hives in the gardens of his state-of-the-art Sceaux atelier just outside Paris.  A motorcycle enthusiast, he’ll be riding around France this spring, finding inspiration. 


108, Boulevard Saint Germain (and branches) 
Tel: +33 (0)1 43 29 38 42 

Hôtel de Crillon 

Matthieu Carlin, pastry chef at L’Hôtel de Crillon, partners with fab feather artist Éric Charles-Donatien. Here’s an encounter between gourmet and artistic prowess, this Easter oeuf takes inspiration from the enchantment of childhood and invites the play between visual and texture. The egg-shaped sculpture reveals a delicate assembly of chocolate bars with two fillings: 43% milk chocolate filled with crispy praline and 66% dark chocolate and its gianduja heart which take shape on a chocolate base, revealing in its heart a symbol of the Hôtel de Crillon: the emblematic DS, the Palace’s vintage courtesy vehicle, in miniature version. The case, designed by the artist, protects the chocolate creation and reveals all its splendor, lifting, like a bell!


Available at 6, rue Boissy d’Anglas, 8th
Price €85

Order (from 22 March-2 April) on the e-shop

Bellot at Hotel Le Crillon

Cyril Lignac – Limited Edition 

In tandem with Cyril’s partner chef Benoit Couvrand, hurry while funky Elvis the Crab, Atoll the Fish, and Speedy the Tortoise are available (€35). There are also single marshmallow versions (€8). Other delicacies from this delightful duo are made with milk chocolate shells lined with white chocolate, garnished with an assortment of crispy milk chocolate mini bears and milk chocolate praline eggs. Rock on for Easter at all Lignac locations. 

Happy Easter – Joyeuse Pâques !

Easter Egg Hunt at the Musée Rodin
Exciting news: Diary date – Wednesday March 27th

The Rodin Museum and À la Mère de Famille, the capital’s oldest chocolate makers (since 1761), suggest a fascinating afternoon en famille/or not. “An afternoon full of activities and chocolates in a unique and festive setting. We invite you on a quest combining eggs and works, from Rodin’s key sculptures to traditional hunting! On the program: game trail in the sculpture garden, duck fishing, stories and quick tours, modeling workshop and many surprises.”


Entry with free registration at the Rodin Museum online ticket office.
Booking opens on March 13th, 2024 from 2pm – subject to availability.
77 rue de Varenne, 7th
Metro: Varenne
Tel: +33 (0)1 44 18 61 00

courtesy of the Rodin Museum

Lead photo credit : Alain Ducasse chocolate for Easter

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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, 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 !


  • Beth Gersh-Nesic
    2024-03-14 07:02:43
    Beth Gersh-Nesic
    Dear Margaret, My favorite article every years - the fantastic chocolate creates for Easter. Thank you so much - merci beaucoup! Joyeuses Påques - Beth