Paris – Dorchester Collection’s Hotel Plaza Athénée has created a new egg to mark this year’s Easter celebrations.
The “Easter Jewel” is a collaboration between the hotel’s executive pastry chef and World Pastry Champion Angelo Musa and pastry Chef Elisabeth Hot, with guidance from Jean Imbert.
The chocolate egg at Hotel Plaza Athénée is crafted from 43% Madagascar milk chocolate with a scarlet exterior that mirrors the iconic colour of the hotel, presented as a jewel on a velvet cushion.
The pastry team has applied touches of gold leaf to the egg’s exterior, to add an additional celebratory element.
Creating an element of theatre and illusion the cushion is made from 70% Madagascar dark chocolate and has a rounded and soft structure.
Concealed within its core are small gianduja rocks, fashioned to resemble treasure.
Each Easter Jewel is handcrafted and therefore totally unique, with no two identical creations.
Practical Information:
The “Easter Jewel” – Limited Edition – Price: €95 including taxes
Reservations are available from Monday, March 18, through the website: https://shop.dorchestercollection.com/plaza-athenee/en_hpa
The Easter egg can be picked up at La Galerie de l’Hôtel Plaza Athénée – 25 Avenue Montaigne, 75008 Paris, from Wednesday, March 20, to Wednesday, April 3, inclusive, from 11 am to 3 pm and from 6 pm to 11 pm.
Orders must be placed at least 72 hours before the desired date.
About Angelo Musa:
Angelo Musa, the executive pastry chef at Hôtel Plaza Athénée, is a highly talented professional, recognised in the industry for having achieved World Pastry Champion in 2003 and “Meilleur Ouvrier de France” in 2007.
He is known for pioneering new and innovative techniques in the pastry sector.
Constantly evolving, Musa redefines pastry-making by combining passion and expertise; and creates a seamless blend of textures and unique flavours.
In 2019, he was honoured as “Chevalier de l’Ordre des Arts et des Lettres” for his significant contributions to the culinary world.
About Elisabeth Hot:
Born in Paris, Elisabeth Hot’s pastry journey began under the mentorship of Pierre Hermé, who welcomed her as an intern, and introduced her to the world of pastries.
She further honed her skills at the Ferrandi school, followed by roles as demi-chef de partie, alongside chef Jean-George Klein at the Villa René Lalique, and as the second pastry chef at Brasserie Les Haras in Strasbourg, under the culinary direction of Marc Haeberlin.
With several years of experience under her belt, Elisabeth Hot returned to Pierre Hermé, assuming the role of sous-pastry chef at Hôtel Royal Monceau Raffles in Paris.
Her exceptional talent caught the eye of Angelo Musa, who appointed her as pastry chef at Hôtel Plaza Athénée in September 2021.
Photo credits: ©Studiodesfleurs / Laurent Fau
Hôtel Plaza Athénée
True to its extraordinary city, Hôtel Plaza Athénée is no ordinary hotel. Here, on the prestigious avenue Montaigne, the hotel has proudly presented guests with the best of Paris since 1913.
Dorchester Collection
Dorchester Collection is a portfolio of the world’s foremost luxury hotels and residences. The unique properties are all legendary, with rich heritages and worldwide reputations as places offering the most sought-after experiences of good living, charm, elegance, and unparalleled standards of service.
