Easter tea time at Peninsula Paris 2025, spring tea time

This spring, discover the magic of Easter at the Peninsula Paris, a gourmet experience full of beautiful discoveries. A delicious Easter tea time awaits you from March 19 to April 30, 2025, imagined by Anne Coruble and David Bizet.

Between an unusual Easter egg and tea time, the Peninsula Paris promises a festival of treats to delight young and old alike. From March 12 to April 30, 2025, the prestigious Parisian hotel invites you to discover its Easter-flavored Afternoon Tea.

L'Heure du Thé de Pâques, orchestrated by pastry chef Anne Coruble, takes on the air of a spring feast, with a touch of chocolate to tantalize your taste buds. From 3:30 p.m. at Le Lobby restaurant, until 5:30 p.m., you can choose between two exclusive formulas: the Classique version at €85 per person (excluding drinks) and the Prestige version at €105 per person (including a glass of champagne).

Each bite tells a story, a season, a texture, and transports us between land and sea, sweetness and freshness. On the sweet side, pastry chef Anne Coruble delivers a daring score.

We start with a pre-dessert offrostedblack garlic confit , which combines with raw milk and grué meringue to create a harmonious whole. A word of advice: dip your spoon in well to get all the flavors blended together. The black garlic was powerful in the ice cream alone.

We love the vanilla heart cookie, with its caramelized rye and crunchy cereal base. A gentle interplay of textures, enhanced by perfectly measured vanilla.

The Nantais cake isa nice surprise, more consensual, in a revisited version, combining the richness of rum with caramelized almonds that recall childhood memories and afternoon tea on the banks of the Loire. The discreet rum is overtaken by the vanilla.

The buckwheat praline chocolate flower then takes over, an edible sculpture that plays on the roasted flavors of buckwheat and the finesse of a chocolate crafted like a jewel.

Another flagship creation: the marbled crown, a delicate alliance of vanilla and chocolate, in an airy, spring-like shape that evokes the Easter crown, an emblem of rebirth. Each piece leaves a feeling of balance and roundness, with that little taste of "coming back to life" that's typical of beautiful, well-executed classics.

The savory side is not to be outdone, with three signature canapés created by executive chef David Bizet, evoking the undergrowth and sea spray of the coast. We start with a seaweed tartlet, topped with a razor clam tartare cooled by a mint-cucumber jelly. The iodine, freshness and roundness of the pastry form an elegant marine triptych. Next comes buckwheat crisp topped with peas andwild garlic, a tribute to the new season, between vegetable crunch and herbaceous sweetness. Finally, poultry sablé with morel mushrooms, topped with a poulette sauce, plays the refined terroir card, with an aromatic depth that evokes grand springtime tablées.

Savored in the Lobby of the Peninsula Paris, in a hushed atmosphere bathed in natural light, this tea time can be enjoyed alone, with a partner or with the family.

For reservations call 01 58 12 28 88 or email ppr@peninsula.com. A wonderful opportunity to rediscover the art of tea time à la parisienne, between elegance and springtime audacity.

For those wishing to extend this gustatory experience at home, the Pastry Chef's culinary work of art " Trésor d'Ébène ", a Signature egg filled with delicacy and poetry, will be available to take away at the Lobby on pre-order.

Easter 2025: the original black garlic egg from Peninsula Paris
For Easter 2025, Le Peninsula Paris unveils a creation as beautiful as it is unexpected. Discover the "Ebony Treasure" Easter egg, a unique trompe l'oeil creation by Anne Coruble, featuring black garlic. [Read more]

This Easter celebration at the Peninsula Paris is the perfect opportunity to experience a moment of sharing and indulgence in a luxurious setting. Whether you opt for the Classique or Prestige formula, the Easter Tea Time promises a wonderful experience. Don't forget to reserve your table for this magical moment that will take you on a journey through springtime and chocolate flavors, signed Anne Coruble.

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