L'Oeuf de Pâques 2024 at the Bulgari Hotel in Paris, a chocolate jewel with Italian flavours

The Bulgari Hotel in Paris unveils its elegant Easter Egg 2024, designed in collaboration with Master Chocolatier Gianluca Fusto. A sweet and elegant jewel, sublimating Italian flavors in an irresistible blend of textures! The address also reveals its Colomba, the traditional Italian Easter brioche, signed by chef Niko Romito.

On the eve of spring 2024, the Bulgari Hotel in Paris brings Easter to life in a delightful encounter between the art of jewelry and fine Italian gastronomy. Under the guidance of transalpine Master Chocolatier Gianluca Fusto, the House of Bulgari enchants the taste buds with a new treasure trove worthy of the finest gems.

Like a goldsmith of sweet treats, Gianluca Fusto subtly marries rich Italian flavors at the heart of an Easter Egg with an elegant, contemporary design that reflects the clean lines of the hotel itself. Inspired by the shimmering hues of la Botte, this chocolate jewel is a pleasure for both the eyes and the palate.

Each bite is a one-way ticket to la dolce vita. The shell, fashioned from Hukambi milk chocolate enriched with 53% Brazilian cocoa, is lightly sweetened, exalting lively fruity and slightly biscuity notes, caressing the delicate bitterness of lemon praline, scented with candied Amalfi lemon zest. To crown this astonishing blend of textures, the inside of the chocolate is set with exquisitely crunchy caramelized Piedmont hazelnuts. The whole is enrobed in divinely creamy, highly indulgent dulcey chocolate (35% cocoa butter).

What if this year you were to indulge in an exceptional creation? TheBulgari Easter Egg is available at Bulgari Hotel in Paris, from March 23 to April 7, 2024, for €65.

This work of chocolate embodies the timeless elegance of Bulgari, combining exceptional craftsmanship with gustatory excellence. A true ode to the harmony of flavors and the Italian art of living, to be savored with delectation and without moderation!

Discover Colomba, the traditional Italian Easter brioche, created by chef Niko Romito, head of the hotel's restaurant. Supple, gourmet and delicate, the brioche is made from the finest raw materials - 100% organic wheat flour, free-range eggs, organic Bourbon vanilla pods, dairy butter, citrus honey, etc. - and contains no preservatives. In "Classic" or "Chocolate" versions, infused with delicate floral and citrus notes, it can be enjoyed in slices all day long!

Colomba by Niko Romito is available at the Bulgari Hotel from March 18 to April 7, 2024, for €48.