Following La Marquise de Noël, the exceptional Christmas Yule Log, Le Royal Monceau – Raffles Paris continues its artistic exploration of chocolate with an Easter Egg inspired by the lanterns that have illuminated its façade since 1928. A masterpiece of delicacy and craftsmanship, the artisanal creation reflects the brilliance of the hotel’s iconic architecture, capturing the poetry of light through dessert. Beneath its dark Passionato 60% chocolate shell, a black puffed rice praline is delicately enclosed in smooth caramel and enhanced by the crunch of caramelized hazelnuts. As a finishing touch, the dessert is presented in rose-infused sugar-stained glass, imparting a soft, refined glow reminiscent of light filtering through a stained-glass window.

A culinary delight designed for sharing, this Easter dessert elegantly reinterprets the Egg-Lantern’s decadent flavors. A praline of puffed black rice from Camargue, Passionato chocolate mousse, and Madagascan and Tahitian vanillas converge in an exceptional creation, where textures and aromas blend in perfect harmony

A beloved treat, La Marquise chocolate bar has been reinvented, now with a creamy praline caramel filling. This elegant and irresistible treat is the perfect addition to vibrant Easter festivities.

 For an afternoon pâtisserie break, the Pastry Team has reimagined the traditional chocolate flan with bolder, intense flavor available only at Le Bar Long. In a luscious and indulgent take on this timeless classic, the dessert is elevated by the depth of rich cocoa.