DINING
Easter Treats At Dalloyau you can meet and bite into the Pakais, the three cheeky chocolate eggs dressed in sugar paste and available in both dark and milk chocolate. Dalloyau 101 rue du Faubourg Saint-Honoré (8th), 01 42 99 90 00
Cracking
Fauchon’s marble egg, a creamy dark chocolate laced with milk and vanilla, once cracked will reveal more chocolate, this time bite-sized and in different flavours, dark, milk and white chocolate.
© Dalloyau ; Lenôtre © T.Dhellemmes; Le Bristol © Laurent Jeannin; La Bauhinia, Shangri-La Hotel © Romeo Balancourt
Fauchon 30 Place de la Madeleine (8th), 01 70 39 38 00
Eggs
Chocolatier Patrick Roger has filled real eggshells with dark chocolate and a creamy praline with pieces of crunchy grilled hazelnuts. Presented in an egg carton, you need to crack the eggs to get to the delicious chocolate inside.
Celebrating the savoir-faire of their craft, Lenôtre has recreated their pastry chefs in chocolate form. Bite into the irresistible pastry chef sitting on and holding the house’s signature Millefeuille made with vanillaflavoured white chocolate and milk chocolate. Lenôtre 48 ave Victor Hugo (16th), 01 45 02 21 21
Le Bristol’s pastry chef Laurent Jeannin has created a bird’s nest using dark chocolate complete with golden eggs delicately nestled on it and hide a heart of blackberry ganache and pecan praline. Le Bristol 112 rue du Faubourg Saint-Honoré (8th), 01 53 43 43 00
Patrick Roger 108 blvd Saint-Germain (6th), 01 43 29 38 42
Inspired by the return of everything retro, Shangri-La Hotel’s pastry chef, Michael Bartocetti, has created colourfully pixelated Easter eggs. The eggs are available in two sizes, Megapixel and Gigapixel, and are made with either milk or dark chocolate, but they all sit balancing on a mouth-watering base of a dark chocolate praline with caramelised pine nuts. - S.I. La Bauhinia, Shangri-La Hotel 10 ave d’Iéna (16th), 01 53 67 19 91 w w w.wh e re t r ave l e r. com 63