Four Seasons Hotel George V, Paris Unveils Deliciously Indulgent Easter Creations

To celebrate the Easter tradition at Four Seasons Hotel George V Paris, Head Pastry Chef Michaël Bartocetti and his team present a sculptural Easter Egg, a true chocolate masterpiece. Crafted with 75% pure Belize Tulakalum dark chocolate, with its fruity and comforting bouquet, the Easter Egg pays tribute to spring, when flowers bloom and perfume the gardens. Lilac is its natural expression, through its delicately chocolate-moulded blossoms that gracefully adorn the creation. 

Beneath its elegant shell, the Easter Egg reveals a generous Piedmont hazelnut praline, with rich, intensely roasted flavours. The chef adds caramelised hazelnuts for a subtle play of crunchy textures, and a melt-in-the-mouth lime marshmallow with a tangy freshness - a promise of sweetness that will win over every sweet tooth. 

An Exceptional Tea Time for Easter Weekend 

A virtuoso of the craft, Michaël Bartocetti, supported by Chefs Guillaume Cabrol and Alan Taudon, presents an Easter Tea Time steeped in indulgence and generosity, a true journey back to childhood. 

The Tea Time begins with a savoury creation by two-Michelin-starred Chef Alan Taudon: a fine tartlet topped with a steamed soufflé of aged Comté (36 months), lifted by a touch of 25-year-aged balsamic vinegar, lending a silky, subtly sweet note. 

The tasting continues with a pre-dessert centred around mango: an elegant tulip-shaped tartlet encases roasted mangoes blended with a velvety raw cream. It is accompanied by a mucilage sorbet for a touch of freshness and lightness, and a mango juice reduced with sweet vinegar that adds a pleasant tang to the creation. 

A true Proustian madeleine moment, a delicately vanilla-scented Liège waffle extends the indulgence. Accompanied by ciflorettes, the first strawberries of the season, a strawberry ice cream and raw cream, it invites each guest to compose their own tasting experience at their leisure. 

To continue this nostalgic journey, the chef has imagined a soufflé crêpe made with Samana and Peru dark chocolate: a chocolate that, upon tasting, reveals an intense and deep aromatic palette, married with spiced and delicately fruity notes. A cocoa nib and vanilla ice cream, wrapped in a crisp, thin gavotte wafer, accompanies this generous creation. And for an extra touch of playfulness and comfort, guests will be offered a melt-in-the-mouth marshmallow coated in 40% Peruvian milk chocolate. 

The sweet symphony continues with a flaky pastry tartlet paired with a juniper berry cheesecake, with delicately spiced accents. Filled with tender, candied rhubarb, it is accompanied by a house-made almond milk ice cream. 

Finally, as the crowning piece of this delightful interlude, head baker Guillaume Cabrol has imagined a beaten cake in the shape of a Saint-Jacques shell, filled with chocolate chips and topped with a sobacha crust for buttery, cocoa-laced aromas sure to revive childhood memories at that long-awaited teatime hour. 

The Easter Egg from the Four Seasons Hotel George V, Paris is available by reservation now at boutique.par@fourseasons.com  or +33 1 49 52 79 30 at a price of EUR 130. The Egg may be collected from the Gallery from Friday, March 27 to Monday, April 6, 2026. 

Served from 2:00 to 5:00 pm in L’Orangerie, the Easter Tea Time will be offered from Friday, March 27 to Monday, April 6, 2026, at a price of EUR 150 per person (glass of champagne and hot beverages included).