Celebrate Easter with a Sculptural Chocolate Easter Egg and Luxury Tea Time at Four Seasons Hotel George V, Paris: Featuring Indulgent Pastry Creations and Exclusive Chocolate Masterpieces

Easter is a time for celebration, renewal and indulgence and at Four Seasons Hotel George V, Paris, the season is marked by the unveiling of a sculptural Easter Egg and a luxurious Easter Tea Time experience. This year, Head Pastry Chef Michaël Bartocetti, along with his talented team, has created an extraordinary chocolate masterpiece that combines the finest ingredients and expert craftsmanship. These indulgent offerings promise to delight every guest, whether they are indulging in a chocolate egg, enjoying a tea-time treat, or both.

A Chocolate Masterpiece for Easter

To mark the Easter festivities, Four Seasons Hotel George V, Paris, presents an exquisite sculptural Easter Egg crafted from 75% pure Belize Tulakalum dark chocolate. Known for its fruity and comforting bouquet, the chocolate is the perfect tribute to the spring season. As flowers bloom and the gardens are infused with fragrance, the Easter Egg’s design reflects this natural beauty, with delicate chocolate-moulded blossoms in lilac, symbolising the spirit of renewal that Easter brings.

Beneath the elegant shell, the Easter Egg reveals a hidden treasure: a generous Piedmont hazelnut praline. The praline is rich in flavour, with intensely roasted notes that provide a deep and satisfying taste. Caramelised hazelnuts are added to create a delightful contrast of crunchy textures, while a melt-in-the-mouth lime marshmallow provides a refreshing, tangy sweetness, making it a perfect indulgence for those with a sweet tooth. Guests can enjoy this delightful Easter creation, available exclusively by reservation, as part of the hotel’s Easter offerings.

An Exceptional Easter Tea Time

In addition to the sculptural Easter Egg, Four Seasons Hotel George V, Paris, invites guests to experience an exceptional Easter Tea Time, available from March 27 to April 6, 2026. Presented by Michaël Bartocetti, along with Chefs Guillaume Cabrol and Alan Taudon, the tea time offers a symphony of indulgent creations that are both nostalgic and luxurious.

The Easter Tea Time experience begins with a savoury creation by two-Michelin-starred Chef Alan Taudon. A fine tartlet is topped with a steamed soufflé of aged Comté cheese, which has been aged for 36 months. This is elevated with a touch of 25-year-aged balsamic vinegar, lending the dish a silky, subtly sweet note. This savoury starter is just the beginning of the indulgence that follows.

The next course is a pre-dessert centred around mango. A tulip-shaped tartlet contains roasted mangoes blended with a velvety raw cream. Accompanying the tartlet is a refreshing mucilage sorbet, which adds a light and fresh touch to the dish. A reduced mango juice, infused with sweet vinegar, enhances the flavours with a pleasant tang, providing a perfect balance to the richness of the tartlet.

As guests continue their journey through this indulgent experience, they are treated to a Liège waffle, delicately scented with vanilla, accompanied by ciflorettes (the season’s first strawberries). Strawberry ice cream and raw cream complement the waffle, inviting each guest to compose their own tasting experience at leisure. This nostalgic creation evokes the simple joy of childhood treats, offering a comforting moment during the tea time.

For an extra indulgent touch, the tea time includes a soufflé crêpe made with Samana and Peru dark chocolate. This chocolate, known for its intense and deep flavour, is married with spiced and fruity notes that add depth and complexity to the dish. The crêpe is served with a cocoa nib and vanilla ice cream, all wrapped in a crisp, thin gavotte wafer, adding an extra layer of texture to this indulgent treat. A melt-in-the-mouth marshmallow, coated in 40% Peruvian milk chocolate, is served alongside for an extra bit of comfort and playfulness.

The sweet symphony of the Easter Tea Time continues with a flaky pastry tartlet filled with juniper berry cheesecake. The tartlet is delicately spiced and filled with tender, candied rhubarb and is paired with house-made almond milk ice cream. To conclude the Easter Tea Time experience, head baker Guillaume Cabrol presents a beaten cake in the shape of a Saint-Jacques shell, filled with chocolate chips and topped with a sobacha crust, offering buttery, cocoa-laced aromas that evoke a sense of nostalgia for childhood memories of teatime.

Book Your Easter Experience

The sculptural Easter Egg and the exceptional Easter Tea Time at Four Seasons Hotel George V, Paris, are available by reservation. The Easter Egg can be collected from the hotel’s Gallery between March 27 and April 6, 2026, for EUR 130, while the Easter Tea Time experience is offered daily from 2:00 pm to 5:00 pm during the same period at a price of EUR 150 per person, including a glass of champagne and hot beverages.

This luxurious Easter celebration at Four Seasons Hotel George V, Paris, promises a memorable experience filled with indulgence, nostalgia and the finest pastry creations. Whether you’re in the mood for an exclusive chocolate masterpiece or a lavish tea-time indulgence, the hotel offers the perfect way to celebrate the season.

Source- fourseasons.com