To celebrate Easter, the team at Four Seasons Hotel George V, Paris, led by Pastry Chef Michael Bartocetti, has meticulously crafted a selection of exquisite gourmet chocolate creations. These indulgent delights draw inspiration from the floral world, seamlessly woven into the identity of George V.
Chef Michael Bartocetti has reimagined the traditional Easter Egg, fashioning a sculptural masterpiece in 75 percent pure Belize Tulakulum dark chocolate. Its rich flavor profile harmoniously blends bold notes with ripe fruity undertones. This year’s Easter Egg gracefully mimics the delicate spirals of a bud, symbolizing the birth of fresh ideas and the awakening of spring.
At its heart, each petal reveals a delicious praline in one of three flavors to reflect the changing seasons. An indulgent pecan and caramel praline seduces with its enveloping, comforting notes, perfect for the long winter months. The delicate floral notes of lavender and almond evoke the sweetness of spring, while the fruity and citrusy aroma of pistachio and orange zest praline transports guests to the soothing warmth of summer days.
Chef Michael Bartocetti and his team have also curated a delectable Easter Tea-Time, extending the Easter celebrations and offering guests a convivial gastronomic experience.
The Easter Tea-Time commences with Chef Alan Taudon’s scallop soufflé with buckwheat and iodized emulsion, a gentle nod to friture, traditional small fish-shaped chocolates enjoyed in France over Easter. This tantalizing dish gradually reveals the rich essence of a whisky-infused vanilla affogato. Chef Bartocetti’s stunning chocolate charlotte, adorned with deep, bold flavors echoing the curves of a flower, continues the sensory journey. The experience intensifies with a vacherin adorned with cocoa-infused shortbread and a zesty ginger sorbet, providing a tantalizing blend of tanginess and spice. Finally, a sumptuous chocolate tart elegantly adorned with a ribbon of ribot milk and caviar sauce concludes this gastronomic adventure, evoking savory sea-inspired undertones.
The culinary apex of this experience is the velvety Madeleine Coquillage, another subtle nod to France’s beloved Easter fritures. Evoking sweet childhood memories, the chef’s madeleine is coated in a marble glaze and filled with olive oil and lemon jam. To elevate this creation further, Pastry Chef Michael Bartocetti and Head Baker Guillaume Cabrol have crafted a flaky scallop-shaped brioche with a cocoa croissant puff pastry, topped with Gianduja Grué spread. Each mouthful reveals soft, buttery accents, a decadent treat for chocolate lovers.
To complement these culinary delights, the Bar’s experienced mixologists have concocted a wonderfully refreshing non-alcoholic beverage made with cocoa nib infusion, coconut and date rooibos infusion, fresh lime juice, white chocolate syrup, and milk water.
The chef’s limited collection Easter Egg is priced at EUR 95 and available for pre-order at [email protected]. Collection is between Saturday, March 23 and Monday, April 1, 2024.
Easter Tea-Time is available between Friday, March 22 and Monday, April 1, 2024, at a cost of EUR 125 per person (including a glass of champagne and hot beverages). Tea-Time will be served from 2:00 to 4:00 pm at L’Orangerie.