Exceptional Easter tea time at the George V Paris 2025 for chocolate lovers

This year, the Four Seasons Hotel George V is extending the pleasure with a chocolate tea time, not just for the Easter weekend, but for 10 days from April 12 to 21, 2025. This year, a veritable sweet and savory score awaits us, imagined by the Michelin-starred duo Alan Taudon and Michael Bartocetti , accompanied by baker Guillaume Cabrol. On the program: a Tea-Time in honor of spring, combining chocolate and fruit.

Pushing open the doors of the Four Seasons Hotel George V Paris is like stepping into another time, a hushed space just a stone's throw from the bustle of the Champs-Élysées. In the plant-filled intimacy of L'Orangerie, freshly renovated and now set with a cascade of roses, natural light caresses the new tables. This is the setting for an original Easter tea time.

The tasting opens with a trilogy ofeggs in three variations, a tribute to Easter simplicity sublimated by seasonal products: an egg à la flamande, asparagus, sabayon and caviar; an egg with spices and sherry caramel; then a lobster egg topped with langoustine emulsion. Three tableaux to whet the appetite, each playing on the balance of textures and the precision of flavors. With these eggs, Alan Taudon offers us a lovely nod to Easter.

On the sweet side, the journey begins with a surprise: crispy gyozas topped with a tapioca-style chocolate and ginger rice pudding, placed on a tuile and escorted by a clementine-ginger marmalade. A bold, contrasting starter.

Rhubarb is then presented in a tartlet, tonka bean cheesecake and roasted rhubarb, a creation served with pink berry marmalade to accentuate the tartness. We love the combination of tartness and sweetness in this very fine tart.

In a springtime ambience, we also find the spirit of the EnglishEton Mess, here revisited with strawberries, basil and raw cream with a hint of fleur de sel. A mouthful that evokes the first red fruits, like a stroll through an English garden.

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Chocolate lovers won't be left out with a croustade of roasted chocolate-vanilla ganache, accompanied by green cardamom whipped cream.

And for curious palates, theNorwegian omelette revisited with cocoa nibs, stracciatella sorbet and Oabica caramel offers an interplay of soft and crunchy textures.

The highlight of the experience: an egg-shaped puff pastry brioche, imagined as a return to childhood, sprinkled with chocolate chips, to be savored as if biting into a memory.

Easter tea time is priced at €125, every afternoon from April 12 to 21, 2025, between 2pm and 5pm. Reservations are highly recommended, both to ensure a seat and to avoid missing out on the George V Easter Egg 2025, available to order in a limited edition. A chic yet regressive break that blends Parisian elegance with pastry creativity. This experience is for those in search of exceptional experiences.

This Easter tea time was a real treat for our taste buds, and we heartily recommend it to all cocoa-loving gourmets. Of course, it comes at a price, but we think it's worth the detour. Reservations are already open, so hurry!

The floral Easter egg at the George V Paris by Michael Bartocetti 2025
For Easter 2025, the George V's chocolate egg rhymes with spring. Pastry Chef Michael Bartocetti unveils a sublime flower bud inspired by Jeff Leatham's floral compositions, featuring cazette. [Read more]

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.