The Prince of Wales Easter Egg 2025 by Hélène Kerloeguen

A legendary address on theAvenue de George V, theHôtel du Prince de Galles is a Parisian must. For those with a sweet tooth who love pastries, the Easter 2025 creations of its pastry chef, Hélène Kerloeguen, are waiting to be discovered.

As chocoholics prepare to celebrate one of the most gourmet holidays of the year, Hélène Kerloeguen unveils an original interpretation of theEaster Egg. Hélène Kerloeguen' s new Œuf de Pâques "Éclat" is a gourmet discovery. Inspired by the Patio mosaic, listed as a historic monument by Bâtiments de France, the pastry chef offers a geometric milk chocolate egg.

Conceived as a work of art, this chocolate egg rests on a base, also to be enjoyed. Made from Valrhona organic milk chocolate, it features 56% Ivory Coast cocoa from the Persévérance Agricultural Cooperative. Its base is made up of a larger, beggar-shaped bar, offering a much appreciated crunch thanks to caramelized almonds and hazelnuts. The five tablets forming the base of L'Œuf contain a melting pecan praline, adding the gourmet touch that chocolate lovers are looking for. The Egg is enhanced by chocolate bonbons filled with a roasted coconut praline, sure to delight your taste buds.

The chocolate used for L'oeuf de Pâques "Éclat" is fairly concentrated in cocoa, counterbalanced by the sweetness of milk. Committed to sustainable development, the cooperative values cocoa quality and is a pioneer in Fairtrade, Rainforest Alliance and Organic Agriculture certifications.

The2025 "Éclat"Easter egg is available for 6 to 8 people at a price of 75€. For those who wish to treat themselves to this sweet treat, pre-orders are available from April 1, 2025, by telephone on 01 53 23 78 50 or by email at princedegalles.restaurants@luxurycollection.com. The chocolate creation can be collected at the hotel between April 17 and 21, 2025 .

Don't miss the opportunity to enjoy a unique taste experience with "Éclat", where architecture blends with chocolate-making excellence, for an Easter 2025 under the sign of elegance and gourmandise.