"Imaginary Eggs from the Equatorial Forest” - Alléno & Rivoire

For Easter 2025, Alléno & Rivoire invite you on a sensory voyage, a return to the roots of chocolate, in the heart of an imaginary equatorial forest.

In this new collection, “Imaginary Eggs from the Equatorial Forest”, Chefs Yannick Alléno and Aurélien Rivoire play on the spirit of Easter in a theater of gourmet delight and boundless creativity.

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This year, the Equatorial Forest becomes the enchanting setting for the Easter Collection and its “Imaginary Eggs” an invitation to discover a colorful, playful, and mesmerizing universe. This collection pays tribute to the lands where cacao originates and the dedicated producers who cultivate it, while also offering a nostalgic nod to childhood, where imagination reigns supreme.

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Inspired by plants and natural elements, these Imaginary Eggs are a pure creation of the Chefs, each designed withits own signature texture: The Pineapple Egg, featuring the soft, luscious texture of fruit confit, the Rock Egg, enhanced by the crunch of puffed rice, the Cacao BeanEgg, celebrating the rich variety of textures within the cocoa pod, the Little Shell Egg, offering a contrast of crisp and melt-in-the-mouth sensations, the Palm Egg,with an irresistibly silky and creamy filling...

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