Edible sculptures of hens and bunnies by Alain Ducasse and Pierre Hermé take over Galeries Lafayette vitrines from March, ahead of Easter on April 5.
Galeries Lafayette turns Lafayette Gourmet into an irresistible Easter egg hunt. World-renowned chefs craft exclusive pieces with refined techniques and premium ingredients.
Standout Exclusive Creations
Julien Dugourd from Mandarin Oriental Paris unveils La Ruche egg. Drawing from urban beehives, it blends floral honey caramel, creamy hazelnut praliné, and caramelized hazelnut crunch. On sale March 11 to April 29 at his pop-up.
Vincent Salur pays tribute to the iconic dome with Coupole Galeries Lafayette. Chocolate recreates stained-glass windows, hiding a Lafayette Gourmet miniature in milk chocolate and hazelnut praliné. Available until April 6.
Alain Ducasse offers Tablette Poussin, a dark chocolate bar adorned with chicks, filled with almond-hazelnut praliné, peanuts, and salted caramel.
Jean-Paul Hévin’s chick-in-egg features milk chocolate encasing a dark chocolate egg with confections and praliné mini-eggs for layered textures.
Yannick Alléno reimagines Easter with Toque de Ouro, fusing milk chocolate and toasted barley with cereal and popcorn treats inside.
These are more than sweets—they’re must-have treasures for the season.
Ladurée, L’Éclair de Génie, Pierre Marcolini, Philippe Conticini, Louis Fouquet, and Yann Couvreur also sign exclusive works.
About Galeries Lafayette
Opened in 1894 on Boulevard Haussmann, it boasts 130 years of legacy. Spanning 70,000 m² of French art de vivre, it welcomes 100,000 daily visitors and 5,000 staff from 42 nationalities. Services include personal shoppers speaking Portuguese, hotel deliveries. Details at http://haussmann.galerieslafayette.com/pt-br/.
Photo: Press Release
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