Easter delights at Four Seasons George V Paris flowers and Cuisine in harmony

Wednesday, March 13, 2024

To herald the arrival of Easter, Pastry Chef Michael Bartocetti and his talented team at the Four Seasons Hotel George V, Paris, have meticulously curated a sumptuous array of gourmet chocolate delicacies. Inspired by the enchanting floral motifs that are intrinsic to the essence of George V, these divine creations are perfect for sharing cherished moments with loved ones.

Bartocetti’s artistic flair shines through in his reinterpretation of the classic Easter Egg, fashioned from luxurious 75 percent pure Belize Tulakulum dark chocolate. With a bold flavor profile marrying robust notes and luscious fruity undertones, this year’s Easter Egg is a sculptural masterpiece, echoing the delicate spirals of a budding flower, symbolizing rejuvenation and the promise of spring.

Each petal conceals a delectable surprise—a praline imbued with the essence of changing seasons. Indulge in the comforting embrace of pecan and caramel during winter, savor the delicate floral fusion of lavender and almond for spring, or revel in the fruity zest of pistachio and orange for summer.

For those seeking to prolong the festivities, Bartocetti presents an exquisite Easter Tea-Time, a convivial culinary journey meticulously crafted by Chef Alan Taudon and his team.

Commence this epicurean odyssey with Taudon’s scallop soufflé, a homage to the traditional friture enjoyed during Easter in France, transitioning seamlessly into the robust essence of a whisky-infused vanilla affogato. Bartocetti’s chocolate charlotte follows suit, its decadent flavors echoing the floral themes, accompanied by a vacherin featuring cocoa-infused shortbread and zesty ginger sorbet, culminating in a tantalizing chocolate tart adorned with ribot milk and caviar sauce.

The pièce de résistance of this gastronomic experience is the velvety Madeleine Coquillage, reminiscent of France’s beloved Easter fritures, elevated with a marble glaze and filled with olive oil and lemon jam. Pastry Chef Bartocetti and Head Baker Cabrol present a cocoa-infused brioche, a delectable marriage of buttery indulgence and chocolatey bliss.

To complement these delights, the Bar offers a refreshing non-alcoholic beverage infused with cocoa nib, coconut, date rooibos, lime juice, white chocolate syrup, and milk water.

Indulge in the limited collection Easter Egg, available for pre-order, and immerse yourself in the Easter Tea-Time experience, available for a limited period at L’Orangerie.

Secure your reservations for Easter Tea-Time between March 22 and April 1, 2024, priced at EUR 125 per person, including champagne and hot beverages, served from 2:00 to 4:00 pm. Don’t miss the opportunity to savor these exquisite culinary creations this Easter season.

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