Yann Brys, owner of the Pâtisserie Tourbillon and director of Evok’s sweet creations, has designed a different Easter creation for the group’s four hotels (Nolinski, Brach, Sinner, and Cour des Vosges), according to the personality of each establishment.

For Nolinski, the first Evok Hotel and which embodies French art de vivre and discreet luxury, the MOF proposes the very elegant Oeuf Nolinski, made from 46% milk chocolate from the Dominican Republic with little treats (pralines, marshmallows, and ganache truffles).

For the bright and romantic Brach, designed by Philippe Starck, the chef surprises with the Oeuf Brach, in which he has used 75% dark chocolate from Belize with fruits, caramelized almonds and hazelnuts, and slivers of pistachio, pine nuts, and candied oranges .

Sinner is not conventional nor is its proposal: the Oeuf Sinner. A cream puff with 62% dark chocolate from Brazil with little milk chocolate eggs and pralines.

Finally, for Cour des Vosges, overlooking the Louis XIII gardens, he wanted to give his proposal a royal touch. The result is a royal abbit couple, which we have included in our Easter ranking, made with 62% dark chocolate from Brazil and 34% milk chocolate from Madagascar on a crunchy bar with hazelnuts and puffed rice.

© Frederic Baron