Celebrate Easter with The Peninsula Paris

For Easter this year, the palace is offering a maxi brunch with a generous selection of sweet and savoury dishes to share wonderful moments with your family.

Easter Brunch

This year, The Peninsula Paris is offering its guests an exceptional brunch to celebrate Easter with their families. The brunch will take place throughout the ground floor of the hotel and will feature a variety of sweet and savoury stations to satisfy all food lovers. Guests will be treated to a range of hot and cold drinks, homemade pastries, gourmet egg dishes as well as more traditional Easter-themed dishes such as roast leg of lamb, Perche chicken navarin and whole grain-crusted salmon. The fishmonger's bench will offer a selection of seafood, while the pork butcher's shop will offer a range of Italian specialities.

Chinese restaurant LiLi is joining the festivities with the debut of its new brunch, which will then be available every Saturday from 23 April 2022.

On the sweet side, young and old alike will discover the many creations of Pastry Chef Anne Coruble: a buffet of pastries, a chocolate fountain with marshmallow bears, a crepe stand, and other sweet treats will delight guests.

Chocolate, the flagship product of these festivities, will be given pride of place in a fully dedicated area, where it will be celebrated in many ways, most impressively through the intervention pastry chefs who will take turns throughout the day to create the chocolate sculpture of a giant egg. Corn and smoked praline cookies, Madagascan vanilla marble cakes, sugar tarts with Isigny vanilla cream, or Basque cakes with Okinawa black sugar and liquorice will also be presented and offered for tasting.

On the Kléber Terrace, zythologists will unveil different varieties of local and organic beer and will transmit their passion for this much-loved beverage so crucial to our gastronomic heritage.

Children will be sure to have a good time thanks to the various activities planned throughout the day: an egg hunt will be organised in the hotel itself and an area will be reserved just for them, where they can enjoy many fun activities such as colouring, storytelling, face painting and magic tricks.

To further liven up the festivities, a jazz trio will provide live musical entertainment. The atypical and expressive voice of the artist Kicca, her natural and warm interaction with the musicians, gives off an intense energy and creates an exceptional exchange with the public.

Easter eggs

Pastry chef Anne Coruble and her team have come up with two Easter creations that celebrate chocolate, the star of the season.

An homage to the hotel reception’s iconic crystal installation, the Dancing Leaves egg is dressed in fine sugar leaves that mimic those of the sculpture. The egg’s shell is made of 64% dark Manjari chocolate and reveals a praline of roasted pecans, fleur de sel and Colombian coffee beans inside.

The team of pastry chefs at the Avenue Kléber palace complement our chocolate collection by proposing the Whisk egg, a creation referring to this very essential tool of any pastry chef.

This egg is made up of a dark chocolate 65% base with a creamy 60% milk Madagascan chocolate ganache, raw milk from Normandy with blue vanilla from the Reunion island and black cardamom. On top, the representation of an airy whipped cream is composed of an Opalys white chocolate shell with vanilla, filled with a salted praline with raw hazelnuts from the Lot et Garonne and roasted vanilla from Madagascar, decorated with pieces of caramelised hazelnuts.

Easter menu at L'Oiseau Blanc

Throughout Easter weekend, L'Oiseau Blanc, which has just been awarded two Michelin stars, celebrates the sweet flavours of spring in its renowned gastronomic fashion. Available on 16, 17 and 18 April for lunch and dinner, the menu composed of the best seasonal products, carefully selected by the teams:

White asparagus
Frosty herb / shellfish / iodised vegetables

Blue lobster
Beetroot / horseradish tarama / yellow gentian

Trout with fresh herb
“Barigoule” artichoke / watercress / roasted pepper

Shoulder of lamp with seaweed
Black garlic / morel mushroom with green anise / onion confit

Herbaceous source
Watercress / tangy cucumber juice / salted praline

Tahitian vanilla
Iced / roasted / crystallised tobacco leaf

Coffee and Mignardises

Additional information

The Lobby Restaurant

Easter Brunch - Sunday 17 April

• Two courses: at 11:30 am and 3 pm;
• Live music, children's entertainment, chocolate workshop, egg hunt;
• € 160 per person (from 12 years old), including mocktails (non-alcoholic cocktails) and access (at discretion) to the local and organic beer stand;
• € 80 per person for children from 5 to 11 years old (free for children under 5);
• Reservations can be made by calling +33 (0)1 58 12 28 88 or by email at ppr@peninsula.com.

Traditional Brunch - Monday 18 April

• Two courses: at 11:30 am and 2:30 pm;
• € 140 per person (from 12 years old);
• € 70 per person for children from 5 to 11 years old (free for children under 5);
• Reservations can be made by calling +33 (0)1 58 12 28 88 or by email at ppr@peninsula.com.

Easter eggs

• Whisk egg or Dancing Leaves egg: € 98;
• Available for collection at the hotel from Wednesday 13 to Monday 18 April;
• Reservations needs to be made at least 48 hours in advance;
• Reservations can be made online, by calling +33 (0)1 58 12 28 88 or by email at ppr@peninsula.com.

L'Oiseau Blanc

• Easter menu - Saturday 16, Sunday 17 and Monday 18 April
• Lunch and dinner, from noon to 2:30 pm and from 7:00 to 10:00 pm;
• € 245 per person excluding drinks;
• Reservations can be made by calling +33 (0)1 58 12 28 88 or by email at oiseaublancppr@peninsula.com.

LiLi

• Brunch - Every Saturday from 23 April 2022
• Reservations can be made online, by calling +33 (0)1 58 12 67 50 or by email at lilippr@peninsula.com.