Gourmet Fare

Eggs on Easter

The gold and blue Easter eggs from Sébastien Gaudard. Courtesy Sébastien Gaudard. Handout via The Gourmet Gazette

Paris, France — Easter celebrated as a resurrection, the resurrection of Christ in the Christian World. Easter eggs are more than a commercial affair during the Eater season, for the egg symbolizes birth and re-birth, a symbolism that is anchored in mythologies and ancient civilizations the world over appearing in the mythologies of the Egyptians, the Japanese, the Slaves and the Finnish among others. The egg symbolizes the arrival of spring and the renewal of nature as well. Eggs, a force of life and vitality. Chocolate Easter eggs apparently came on the scene in Europe in the 19th century. Fortunately for chocolate lovers the tradition has clearly not gone out of fashion as this sneak peak into French Easter eggs from some of the country’s leading pastry chefs demonstrates.

The Easter eggs from Philippe Conticini Paris. Courtesy Philippe Conticini. Handout via The Gourmet Gazette

Master pastry chef and chocolate maker Sébastien Gaudard brings out a traditional line of Easter chocolates including surprise-filled chocolate eggs that are made in chocolate molds dating from the beginning of the 20th century that he inherited from his father. Meanwhile the mythical Hôtel Martinez in Cannes has brought out its very first chocolate Easter egg. Concocted by Julien Ochando and Fabrice Fernandes, respectively pastry chef and pastry sous chef, the large egg is over nine inches high (24 centimeters) and has a shell made of dark chocolate with a delicious « yolk » of hazelnut flavored chocolate with a hint of candied lemon.

The Prestige Easter egg from Philippe Conticini Paris. Courtesy Philippe Conticini. Handout via The Gourmet Gazette

The House of Philippe Conticini Paris has rolled out a host of chocolate Easter eggs ranging from his prestige egg to four additional chocolate eggs. His prestigs eggs are the Gigogne Eggs, which can be translated perhaps as nesting eggs and which are eggs inside eggs. One egg is in milk chocolate with dried fruits, hazelnuts and almonds encrusted within. The smaller eggs start out with dark chocolate holding inside hazelnuts hand dipped in dark chocolate, the white chocolate egg is infused with Bourbon vanilla and hides within hazelnuts dipped in white chocolate. A milk chocolate egg and a marbled chocolate egg round out the Easter egg offerings.

The generously garnished Easter Egg by Eric Raynal at the Château de Bernes. Courtesy Château de Bernes. Handout via The Gourmet Gazette

The Château de Bernes which is nestled into a beautiful natural setting in Provence is offering up a sunny side of life Easter egg created by the resort’s pastry chef Eric Raynal. The chocolate egg with a note of hazelnut and peanut sits on a drawer filled with plenty of chocolates to enjoy in addition to the large egg fashioned for sharing. The Parisian house of Yann Couvreur offered up sculptural chocolate eggs in dark, milk and white chocolate versions filled with smaller chocolates within. ©Trish Valicenti for The Gourmet Gazette

The sculptural Easter eggs from the house of Yann Couvreur. Courtesy Yann Couvreur. Handout via The Gourmet Gazette
The Signature Easter egg at the Hôtel Martinez by Julien Ochando and Fabrice Fernandes. Courtesy Hôtel Martinez. Handout via The Gourmet Gazette

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