Easter Creations at Four Seasons Hotel George V, Paris: Celebrating Flowers and Culinary Traditions

March 12, 2024,
Paris, France

To celebrate Easter, Four Seasons Hotel George V, Paris Pastry Chef Michael Bartocetti and his team have meticulously crafted a selection of exquisite gourmet chocolate creations. Drawing inspiration from the floral world that weaves seamlessly into the fabric of George V’s identity, these indulgent delights are perfect to share with family and friends.

Michael Bartocetti has taken a spin on a traditional Easter Egg, creating a sculptural work of art in 75 percent pure Belize Tulakulum dark chocolate, with a rich flavour profile that harmoniously blends bold notes with ripe fruity undertones. This year’s Easter Egg gracefully mimics the delicate spirals of a bud, symbolising the birth of fresh ideas and the awakening of spring.

At its heart, each petal reveals a delicious praline in one of three flavours to reflect the changing seasons. An indulgent pecan and caramel praline seduces with its enveloping, comforting notes that warm the soul during the long winter months. The delicate floral notes of lavender and almond evoke the sweetness of spring and the fragrant scent of the first blossoms, while the fruity and citrusy aroma of pistachio and orange zest praline envelops palates, transporting guests to the soothing warmth of summer days.

Michael Bartocetti and his team have also put together a delicious Easter Tea-Time, extending the Easter celebrations by a few days and allowing guests to enjoy a convivial gastronomic experience.

Easter Tea-Time begins with Chef Alan Taudon’s scallop soufflé with buckwheat and iodised emulsion that serves as a gentle nod to friture, small fish-shaped chocolates that are traditionally enjoyed in France over Easter. Starting with a tantalising blend of salty notes, the dish gradually unveils the rich and robust essence of a whisky-infused vanilla affogato. To extend this sensory journey, Michael Bartocetti has created a stunning chocolate charlotte, a decadent delight with deep, bold flavours designed to echo the curves of a flower. The flavour experience intensifies with a vacherin adorned with cocoa-infused shortbread and a zesty ginger sorbet, adding a tantalising blend of tanginess and spice. Concluding this gastronomic adventure is a sumptuous chocolate tart elegantly adorned with a ribbon of ribot milk and caviar sauce that evokes the savoury sea-inspired undertones of the first dish.

The highlight of this culinary experience is a velvety Madeleine Coquillage, another subtle nod to France’s much-loved Easter fritures. Evoking sweet childhood memories, the chef’s madeleine is coated in a marble glaze and filled with olive oil and lemon jam. To elevate this creation to an even greater level of indulgence, Pastry Chef Michael Bartocetti and Head Baker Guillaume Cabrol have created a flaky scallop-shaped brioche with a cocoa croissant puff pastry topped with Gianduja Grué spread. With a crunchy and enveloping texture, each mouthful reveals soft, buttery accents that make for a decadent treat for chocolate lovers.

To complement these culinary delights, the Bar’s experienced mixologists have concocted a wonderfully refreshing non-alcoholic beverage made with cocoa nib infusion, coconut and date rooibos infusion, fresh lime juice, white chocolate syrup and milk water.

Priced at EUR 95, the chef’s limited collection Easter Egg is available for pre-order (, with collection between Saturday, March 23 and Monday, April 1, 2024.

Easter Tea-Time is available between Friday, March 22 and Monday, April 1, 2024 at a cost of EUR 125 per person (including a glass of champagne and hot beverages). Tea-Time will be served from 2:00 to 4:00 pm at L’Orangerie.