Paris, March 13, 2025 – Dorchester Collection’s Hôtel Plaza Athénée and Le Meurice in Paris present a range of delightful Easter celebrations. At Hôtel Plaza Athénée, guests can enjoy the “Easter on the Balcony" egg creation, while Le Meurice presents new Easter activities and culinary experiences.
HÔTEL PLAZA ATHÉNÉE, PARIS
Hôtel Plaza Athénée proudly presents this season’s Easter egg creation “Easter on the Balcony". Created by executive pastry chef Angelo Musa, Meilleur Ouvrier de France and World Pastry Champion, alongside pastry chef Elisabeth Hot, and under the expert guidance of executive chef Jean Imbert, this creation is an elegant tribute to the iconic red geraniums adorning the balconies of the “Palace" hotel.
Taking the shape of an elegant floral display, this year’s Easter creation reflects Hôtel Plaza Athénée’s signature façade of 1,900 red geraniums, which are said to be inspired by a love story between German actress and singer Marlene Dietrich and French actor Jean Gabin.
Made of 70% dark Venezuelan cocoa chocolate, the delicacy features a geranium and its leaves, expertly designed in the finest tradition using marzipan. The melt-in-the-mouth texture unveils the rich, toasty notes of carefully selected Mediterranean dried fruits. Nestled amongst the foliage, sculpted eggs are dispersed and made of caramelised white chocolate and 43% milk chocolate from Madagascar. This creation is a perfect blend of craftsmanship and indulgence, offering a floral yet deliciously rich treat for an unforgettable Easter celebration.
The limited edition ‘Easter on the Balcony’ is priced at €120 (including VAT).
Bookings can be made from Monday, March 10, 2025, via the hotel’s website:
https://shop.dorchestercollection.com/plaza-athenee/en_hpa.
Items can be collected from La Galerie de l’Hôtel Plaza Athénée, located at 25 Avenue Montaigne, 75008 Paris, between Monday, March 31, 2025, and Wednesday, April 23, 2025. Collections are available from 11am to 3pm and 6pm to 11pm. Orders must be placed at least 72 hours before the desired collection date. For further information, please contact [email protected].
LE MEURICE, PARIS
Le Meurice’s new activations and offerings for the Easter season range from a new egg hunt for families to a special brunch and gourmet Easter Eggs created by the hotel’s pastry chef Cedric Grolet – something for everyone this Easter.
On Saturday, April 19, families are invited to Le Meurice to indulge in an afternoon of entertainment and sweet treats by pastry chef Grolet. Children will be welcomed to the hotel with a freshly-baked sugar brioche and glass of fruit juice, which they can enjoy while decorating Easter eggs and shortbread.
As the children will be accompanied by professional entertainers, parents can take this opportunity to relax as they savour delicacies by chef Grolet, including sugar brioche, chocolate Paris-Brest, and a selection of chocolates, as well as hot and cold drinks.
Later, Le Meurice will host its first ever Easter egg hunt, featuring delicate chocolate and hazelnut praline confections created by chef Grolet and his team exclusively for the occasion.
The Easter Egg hunt will take place on Sunday, April 19, 2025 over two sessions – 2pm to 3.30pm, or 4pm to 4:30pm. 65 euros per adult, 35 euros per child (aged between four and ten), subject to availability.
Registration is by email: [email protected] or by telephone: +33 (0)1 44 58 10 44.
The celebrations continue on Monday, April 21, with a special Easter brunch at the hotel. To begin, guests will be offered a selection of traditional pastries, followed by an assortment of hot and cold hors d’oeuvres to share featuring classic spring ingredients. Dishes include grilled artichoke with goat’s cheese and rocket, gravlax salmon with radish and leche de tigre, and fresh white asparagus with haddock and sorrel.
Following this, guests can choose between scallops with candied green asparagus and fresh herb mousseline, or a milk-fed lamb leg with wild garlic, candied green asparagus and herb jus for the main course. To finish, chef Grolet has created a selection of desserts, especially for the occasion, including a chocolate Paris-Brest, hazelnut cookies, and a passion fruit ‘trompe l’oeil’. Finally, to complement the coffee, the team at Le Meurice offers a range of chef Grolet’s special handcrafted chocolate creations which include Hazelnut, Pecan, Chocolate Bean, Almond and Peanut.
The Easter Brunch will take place on Monday, April 21 from 12.15 to 2.30pm. 210 euros per person (pre-payment is required), with a 96-hour cancellation policy.
Booking is by email: [email protected] or by telephone: +33 (0)1 44 58 10 44.
For those looking to take the magic of Le Meurice home with them this Easter, chef Grolet has designed a collection of gourmet Easter Eggs, all of which are available for pre-order.
Flavours include Almond, Hazelnut, Cocoa bean, Peanut and Pecan, meaning there is something on offer for everyone this Easter. The chocolate shells have been delicately handcrafted so that they resemble the nuts themselves, and once broken, they reveal a thick, crunchy praline centre made from the nuts themselves and enhanced with a hint of Guérande fleur de sel.
Available for pre-order on the Le Meurice website from March 26, or for collection in store from April 9-21 (La Pâtisserie du Meurice by Cedric Grolet, 6 rue de Castiglione, 75001 Paris).
Almond, Hazelnut, Cocoa bean, Peanut and Pecan flavours are available in size medium for 50 euros per egg. Peanut and Pecan flavours are also available in size small for 30 euros per egg.
