This year, the world’s most elite chocolatiers have decided that “tasting good” is simply the baseline. For Easter 2026, the theme is Edible Art, with a heavy lean into the world of fashion, architecture, and botanical wonder. From Brussels to Paris and across the Atlantic to New York, the “Chocolate Oscars” have officially begun. Pierre … Read more
This spring, Easter in Manhattan has officially traded its fuzzy bunny ears for a set of hand-stitched leather handles. Starting March 13, the fourth-floor chocolate boutique inside Louis Vuitton’s 57th Street flagship—currently a sprawling, temporary “library” of luxury while the permanent Fifth Avenue home undergoes its facelift—becomes the epicenter of haute gastronomy. This isn’t just … Read more
Marcolini’s bespoke esquimaux will really make you scream. This season, tea time is sweet and rainbow-colored with dainty macarons and crunchy biscuits. Pierre Marcolini, the Maison of Haute Chocolaterie established in 1995 in Brussels, has landed in Monaco with suitcases filled with treats and the “Summer at Pierre” collection. “Un été chez Pierre” is a … Read more
Exacting, Passionate, hard Purist and rebel, appointed best craft-man of France in 2000, Patrick Roger didn’t put the genuineness and the subtlety of his chocolates after profitability and fame. Patrick Roger places great importance on the world, flavours, cuisine and gastronomic heritage, and makes no compromise with the source of the ingredients used in his … Read more
Pierre Marcolini is a chocolatier with a passion who always strives for the very best. In his world, simplicity rhymes with enjoyment,sharing,discovery, with a touch of refinement and creativity… And last but not least, with a childhood dream: to give this delicious treat – wrongfully considered a deadly sin – a new image. Sink your … Read more