Easter is a time of tradition at Bvlgari Hotel Paris, with Pastry Chef and Chocolatier Gianluca Fusto crafting a signature sweet just for the occasion. An exclusive creation embodying the refinement and excellence of the Bvlgari name, the Uovo di Pasqua elevates the art of chocolate making.
Driven by his unwavering passion for chocolate and desserts, Chef Gianluca Fusto has created a sweet masterpiece that brings flavour and texture into the most beautiful balance.
The base of the Easter egg is a tribute to the art of chocolate, transforming the piece into a tasting bar. Made of whipped praline, it combines Neapolitan burnt polenta and Cortemilia hazelnuts and is surrounded by two layers of fine chocolate. The egg is finished with two kinds of pumpkin seed gems, caramelized and natural, for a delightful crunch.
The Easter Egg is available to take away at Bvlgari Hotel Paris from April 16 to 21 and is priced at €85.
For more information please email at paris@bulgarihotels.fr or call +33 1 81 72 10 00
