L'Oeuf de Pâques floral du Shangri-La Paris by Maxence Barbot 2025

This year, for Easter 2025, Maxence Barbot, the talented Pastry Chef at the Shangri-La Paris , is once again delighting us with his Foral-inspired Easter egg. Inspired by his Breton roots, Maxence Barbot has come up with a one-of-a-kind creation whose buckwheat and caramel flavors will blow you away.

Maxence Barbot unveils a delicate work that evokes the awakening of spring. Conceived as an elegant sculpture, the egg presents us with captivating spiral curves, symbolizing the blossoming of nature. The finely serrated lines recall the petals of a budding flower, while subtle pink glitter adds a luminous touch to the undulating chocolate.

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Made from 70% dark chocolate from the terroirs of Peru and Sao Tomé, the egg offers a harmonious balance between intensity and sweetness. Beneath its chocolate shell lies a melting heart of creamy caramel, enriched with subtle gianduja notes. Roasted buckwheat, a signature ingredient, adds a crunchy texture and toasty aromas, enhancing the overall flavors. We admit it, it's decadent and addictive, with a great taste of home.

Count on 900 grams for this gourmet creation, priced at 108 euros. Exceptional connoisseurs will be able to pick it up between April 14 and 21, 2025 at the Shangri-La Paris, located at 10 avenue d'Iéna, in the 16th arrondissement, after reserving in advance. Don't delay in reserving your limited-edition chocolate creations to celebrate the Easter festivities in the best possible way, as there aren't enough to go around.

In short, if you're looking for one of the finest Easter creations, the one from the Shangri-La Paris reflects the know-how and creativity of its Pastry Chef, Maxence Barbot . Having tasted it in the company of a little gourmet as tall as 3 apples, it appeals to children and adults alike.