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Grand-Hotel du Cap-Ferrat, A Four Seasons Hotel Celebrates Easter with a Sumptuous Brunch and Limited-Edition Easter Egg Co-Created by Pierre-Jean Quinonero and Nicolas Lambert

Designed like a lantern, this year’s delectable chocolate creation is a tribute to Mediterranean craftsmanship

April 4, 2025,

Saint-Jean Cap-Ferrat, France

Grand-Hotel du Cap-Ferrat, A Four Seasons Hotel celebrates Easter with a lavish brunch crafted by Michelin-starred Chef Yoric Tièche. As well as savoury Mediterranean specialities, the buffet includes an indulgent selection of desserts by skilled Pastry Chef Pierre-Jean Quinonero. The brunch is laid out on the breezy terrace of La Veranda, with live musical entertainment adding to the atmosphere. The Hotel team has put together several interactive Easter-themed activities for little ones to enjoy, from egg painting to the Hotel’s much-loved annual Easter Egg hunt.

To mark this year’s Easter celebrations, Pastry Chef Pierre-Jean Quinonero has joined forces with acclaimed Chef Nicolas Lambert of Four Seasons Resort Dubai at Jumeirah Beach to create a stunning limited-edition Easter Egg that masterfully brings together elements from both Dubai and Cap Ferrat, with each property contributing a symbolic element to the design of the Egg.

The Egg sits on a bed of rich chocolate hazelnut sculpted to resemble rugged rocks. Delicate waves of chocolate crash against the formations, a nod to the dramatic cliffs of the French Riviera. The main body of the Egg recalls a lantern, with oval window-like openings topped with three tear-shaped flames. An LED candle lights up this indulgent creation from within, recalling the lighthouse that sits at the tip of the Cap-Ferrat peninsula, which for centuries has guided sailors through the waters of the Mediterranean. Much like the lighthouse, the Egg serves as a beacon of artistry, tradition and the spirit of discovery. The design also echoes themes of illumination and reflection, symbolising renewal and hope.

The base of the Egg is crafted from rich gianduja, a blend of fine Piedmont hazelnuts and cocoa. At its heart lies a luscious confit of hazelnut and Menton lemons, prized for their mild, delicate flavour. Delicately finished with fragrant orange blossom and locally sourced pistachios, the Egg is a tribute to the region’s finest ingredients, balancing tradition with indulgence.