Easter 2026: Chocolate takes center stage

À EasterChocolate shaped like eggs, fish, lambs, or hens draws on ancient symbols, blending Christian, pagan, and seasonal traditions. The egg represents life, fertility, and renewal, while also echoing the resurrection of Christ; it was forbidden during Lent, making it a precious gift at the end of the fasting period. The lamb symbolizes the Paschal Lamb and Christ, while the fish refers to Jesus' miraculous catch of fish after his resurrection. The hen and chicks evoke fertility and innocence, extending the idea of ​​spring's renewal. Giving chocolate in these shapes thus brings together the joy of childhood, religious memory, and the celebration of spring, for a feast that is both sacred and indulgent.

The iconic Lille-based house presents a delectable collection, ranging from exceptional pieces to small individual pleasures. The star of the collection is the " Gourmet egg with milk chocolate and pistachio " : a milk egg filled with pistachio praline, with notes of roasted hazelnut and vanilla, designed as a festive starter or an elegant gift around the table.

Alongside this revisited classic, the house plays on the contrast with the " Jellyfish Bite ", available in milk and dark chocolate versions (100g). Shaped like a jellyfish, each bite hides a toasted sesame praline and a milk chocolate ganache with Madagascar vanilla, combining crunch, creaminess and a slightly floral finish.

For lovers of pure chocolate, Meert also offers " Shell eggs "in dark chocolate, but also" eggs filled with milk (60 to 500 g) filled with an assortment of small dark, milk and white eggs, ideal for an egg hunt or a surprise on the plates.

Finally, to prolong the celebration, the house presents a " Small individual Easter cake 2026 » (approximately 120 g) and an “Easter 2026 Entremets” for 6 people (approximately 750 g), featuring a sesame crisp, a sesame financier biscuit, lemon confit and milk chocolate-tahini cream, reconciling tangy, hazelnut and sweetness in a single bite.

• Gourmet egg with milk chocolate and pistachio : milk egg filled with pistachio praline, notes of roasted hazelnut and vanilla – €13,90 for 200g.
• Jellyfish Bite (milk or dark) : roasted sesame praline and milky ganache with Madagascar vanilla – €7,90 each (100g).
• Dark chocolate shell eggs : available in different formats for decoration or tasting – €4,90 (60 g) or €8,90 (120 g).
• Stuffed eggs (milk) : eggs filled with an assortment of small dark, milk and white eggs – prices vary depending on the size (from 60g to 500g).
• Small individual Easter cake 2026 : crispy sesame financier, candied lemon and creamy milk chocolate-tahini – €14,90 each (approximately 120g).
• Easter Desserts 2026 : creation for 6 people combining sesame, lemon and milk chocolate-tahini – €39,90 each (approximately 750 g).

It is an elegant Easter table that the house, which is both a luxury delikatessen and a seafood grocery store, invites us to discover.

One of the highlights of the season is the Primeur caviar, offered each spring by Kaviari with the first sturgeon harvests of the season. This year, the Primeur is made from Baenki caviar, whose firm, slightly underripe, olive-black grains release intense marine flavors, a fine creaminess and subtle but pronounced notes of fresh walnut and undergrowth.

Alongside him, the salmon roe They enhance the aesthetics of the table, with bright orange pearls, perfect for blinis or small toasts. Wasabi Flying Fish Eggs(tobiko) bring a Japanese touch. These eggs create a festival of colors, flavors and crunch, ideal for a contemporary appetizer or a gourmet version of an egg hunt.

To stay within the theme of the sea, Kaviari highlights its canned sardinesThese include vintage organic sardines in olive oil, caught off the coast of Brittany and prized for their slow maturation in oil, which makes the flesh more tender over time. These small luxury tins fit easily into an Easter basket, alongside caviar, blinis, and chocolates, for a table that is both convivial and refined.

Finally, chocolate makes an appearance in the form of a large chocolate eggThis year's creation, conceived with Michelin-starred chef Olivier Nasti and pastry chef Jordan Gasco, is a 290g egg made of dark chocolate from Peru and São Tomé or milk chocolate from Madagascar, filled with an assortment of Alsatian sweets, hazelnut praline kouglof, small almond praline deer and manala with dried fruit pieces, available in Kaviari delicatessens from March 20, 2026 at a price of €35 each.

• Baenki Primeur Caviar : spring edition – from 50 g (price on request depending on the harvest).
• Salmon roe : orange pearls for blinis and toasts – around €10,90 per 100g.
• Flying fish roe with wasabi (tobiko) : slightly spicy green grains – about €8,50 for 80g.
• Vintage organic sardines in olive oil : caught off the coast of Brittany – €9,80 per box.
• Chocolate Easter Egg Sculpture : 290 g, dark chocolate (Peru & São Tomé) or milk chocolate (Madagascar), filled with Alsatian fried treats and pralines – €35 each (from March 20, 2026).

Deeply rooted in the Marais, the festive and creative pastry shop also extends into a creative studio, workshops for children and families, as well as a coffee shop, extending its DNA of friendly, close-knit and playful places, where indulgence is brilliantly combined with graphic humor.

Chez Bogato is the epitome of festive and creative pastry. It's both a neighborhood address and a laboratory for bespoke treats. Since 2009, the establishment has focused on highly graphic, colorful cakes designed for celebrations (birthdays, themed events, unicorn parades, Olympic-sized swimming pools, or giant burgers), where visual impact meets a genuine respect for French pastry tradition.

For Easter this year, the shop – where visual "wow" meets genuine respect for French pastry – is expanding on the "Saint-Merri Street farm" concept with a gallery of whimsical creations and petits fours. Its confectionery workshop has invented a playful Easter collection this year featuring sheep, pigeons, unicorns, and even… goat droppings – all creations designed to surprise and delight both children and adults.

sheep cupcakes These soft, marzipan-decorated little cakes hold pride of place: they consist of a moist dark chocolate sponge with a white chocolate insert. A whipped chocolate ganache evokes a soft "pocket of wool" and completes the beauty of these edible "plushies," perfect for a festive table.

There are also the Paris pigeon eggs which play on local humor: small praline eggs with almonds and hazelnuts, coated in dark chocolate and a delicate sugar shell, refer to the fauna very present in the capital.

unicorn eggs extend the fantasy: this mix of iridescent chocolates, with a very "pop" aesthetic, offers chocolates with spreadable paste coated in milk chocolate (orange), almond, hazelnut and caramel pralines coated in milk chocolate (blue), Guanaja Grand Cru ganaches (red), Gianduja with lace crepe pieces (green), almond-hazelnut pralines coated in milk chocolate (yellow) and, finally, almond-hazelnut pralines coated in dark chocolate (turquoise and purple).

To surprise even more, the collection also includes the goat droppings These are small chocolate animal droppings that resolutely play on the childish side. They are part of an uninhibited approach to indulgence, where the aesthetics of the piece are as important as the laughter it provokes.

Finally, sugar-decorated shortbread cookies They bring a touch of more classic craftsmanship: shortbread cookies with Madagascar vanilla and fleur de sel, covered in royal icing and hand-decorated with very Easter-like motifs (lambs, hens, and other small animals). They fit perfectly into Easter egg hunt baskets. Both simple and refined.

• Cupcake Sheep : around 80–90 g each – from €5,50 each.
• Paris pigeon eggs €7,90 per sachet.
• XXL Unicorn Eggs €27,50 for 30 eggs.
• Goat droppings : 70g sachet (12 small droppings).
• Sugar-decorated shortbread cookies : from €5,50 per unit.

The Chocolaterie d'Aix-en-Provence is renewing its offering with a decidedly gourmet and playful line, where chocolate, crispness and lightness are combined with iconic creations.

With its "Chocolate-covered popcorn"born from a partnership with Madame Popcorn Puyricard focuses on textureThe salted caramel popcorn is coated in dark, milk, or white chocolate, creating an addictive combination of crunchy and melty textures, and sweet and salty flavors. The concept is simple yet effective: each bite plays on the contrast between the crispness of the popcorn and the richness of the chocolate, transforming a simple festive treat into a small, addictive pleasure.

This search for texture is reflected in the "Popcorn & puffed rice tablet", similar to a work by Jackson Pollock or the French artist Mathieu Lesecq-Abibb. Using a base of carefully tempered chocolate, the chocolatier has incorporated popcorn and puffed rice pearls, creating a light yet very crunchy bar, ideal for those who enjoy festive snacks. The gamble has paid off: the chocolate maintains its balance (neither too rich nor too heavy), while the puffed rice provides a lightness that prolongs the tasting experience without weighing it down.

Wonder of wonders, l'"shell-like egg" Whether blond, milk, or dark chocolate, it stands out for its design: a finely crafted shell, structured like a scale pattern. Beneath this decorative exterior lies a generous heart of crushed chocolate, praline, and crunchy bits, which prolongs the experience without overwhelming the palate.

Alongside him, the Easter fried treatsClassic chocolate variations, take up the idea of ​​crunchy-melting: made in dark, milk or white chocolate, they slip into egg hunt baskets for the pleasure of young and old.

• Vanilla marshmallow dome coated in dark or milk chocolate : approximately 70 g, €9,90 each.
• Chocolate-coated popcorn (bag) : 100 g, €16,80.
• Popcorn & puffed rice tablet : 100 g, €11,90.
• Shell-shaped egg : available in blond, dark or milk chocolate with praline center and crunchy pieces – (price according to size/weight).
• Easter Fries : (price per bag or by weight).

Mariage Frères reinvents the Easter egg hunt through a delightful dialogue between tea and sweet treats. It's an opportunity to choose from a collection of signature teas — "Easter Tea", "Matcha & Yuzu", "Habibi" or even "Imperial Earl Grey" — and to explore them through several pastry creations.

Starting with the " Happy Easter Eggs The first version features a fruity marshmallow flavored with Matcha & Yuzu green tea, nestled on a generous bed of praline chocolate with crunchy hazelnuts, all encased in a chocolate and almond shortbread shell. The pink version, meanwhile, is composed of a Habibi tea marshmallow (lychee & orange blossom), also resting on hazelnut praline and a shortbread shell.

Next to these eggs, the " Happy Rabbit This is particularly evident in the "Easter Tea" version. It uses the same technique: a tea-flavored marshmallow center, a roasted praline, and a smooth chocolate shell. These creations seem to have come straight from the Marais pastry workshops of the famous Parisian tea merchant.

• Happy Easter Egg (Matcha & Yuzu) : fruity marshmallow with green tea, hazelnut praline and almond shortbread shell – €12,90 each (100 g).
• Happy Easter Egg (Habibi) : tea marshmallow (lychee & orange blossom), hazelnut praline and shortbread shell – €12,90 each (100 g).
• Happy Bunny (Easter Tea) : chocolate subject with a heart of flavoured marshmallow and roasted praline – €9,90 each (100 g).
• Easter Signature Teas : selection of iconic blends (Imperial Earl Grey, Easter Tea, etc.) to accompany the tastings – (price depending on packaging).

THE"Soft-boiled egg" Edward's is a playful and very indulgent Easter creation. thought of as a nod to the famous soft-boiled egg. This is a milk chocolate shell, fine and shiny, perfectly imitating the shape of a chicken egg. This one rests on a base with a praline center, offering a surprising effect and a very pleasant texture in the mouth.

The center of the egg is filled with hazelnut praline. of corn or pistachio, enhanced with "crispy balls" or dark chocolate pearls which provide a touch of crunch contrasting with the smoothness of the texture. This "Soft-boiled egg with milk" perfectly embodies the spirit of the Edwart brand: humor, refined aesthetics and generosity, with those usual gourmet pirouettes that multiply the pleasure of the egg hunt.

• Milk chocolate egg in a shell : thin and shiny shell on a praline base (hazelnut, corn or pistachio) – approximately €15,50 each.
• Fried Egg / Soft-Boiled Egg : milk chocolate and crunchy dark chocolate balls – price around €15 to €16 (medium-sized piece).
• "Crispy Balls" Filling : dark chocolate coated cereal balls integrated into the praline center for crunch.

We know the famous personalized boxes From Jadis et Gourmande, designed for all occasions. Composed of mini tablets, sugared almonds and chocolate letters, they allow you to compose a festive message while playing on the contrast of textures: the crunch of the fried treats, the smoothness of the praline and the melting of the dark, milk or white chocolate.

For its 50th anniversary, the Parisian brand, whose chocolate is sourced from sustainable suppliers, reaffirms its creative DNA with a collection designed to surprise as much as to delight. Thus, for Easter, this artisanal chocolatier is focusing on... Bauhaus eggs with clean geometric shapes — spheres, cubes, semicircles, and triangles. The result is both beautiful and raw. These pure forms, adorned with primary colors obtained from natural dyes, revisit the iconic Easter eggs with radical modernity.

The collection evokes the works of Alma Siedhoff-Buscher, a German designer from the Bauhaus school, famous for her innovative approach.

• Personalized box : assortment of letters, mini tablets and sugared almonds for sweet messages – price depending on composition.
• Bauhaus Eggs (small size) : geometric sculpture – €12 for 60g.
• Bauhaus Eggs (medium size) : artistic creation – €24,10 for 140g.
• Bauhaus Eggs (large format) : exceptional piece – €73,40 for 520g.
• Easter Egg : revisited according to the Bauhaus codes in sustainable chocolate – price depending on size.

The pastry chef and chocolatier, a Meilleur Ouvrier de France (Best Craftsman of France) in 1986, promises us the prosperity and joy symbolized by the fish—even if it's an April Fool's fish. His dark chocolate fish is made from 70% Grand Cru cocoa from Cameroon's Hévin-Nkolossang plantation, in which the chocolatier has invested. It is generously filled with shortbread cookies, dry chocolates, and chocolate-filled treats.

The fish They are presented as small objects of desire, generally measuring between 15 and 20 cm, with a weight adaptable to the chosen format, from an individual bite to a more generous gift. They play alternately on the finesse of the design—clean lines, undulating tails, subtly modeled scales—and on the richness of the material, like the fish " Fishing of the day "or fish" Modern Art ».

• Fish "Catch of the day" : Grand Cru dark chocolate from Cameroon filled with shortbread and fried treats – €29 for 110g.
• Fish "Modern Art" : stylized creation in dark or milk chocolate – €23 each (approximately 65g).
• Dark chocolate fish : a piece of pastry-making silverware with clean lines – price depending on size and weight.
• April Fool : symbol of prosperity presented in tasting chocolate – from €23.