Chocolate lovers are in for a treat this year with the new creations from the Chocolaterie de Baumanière. Under the impetus of pastry chef Brandon Dehan and head chocolatier Justine Berger, the House has created an Easter collection where traditional know-how meets elegance and indulgence.
An inspired collection, combining tradition and creativity
In keeping with Baumanière’s core values, the chefs have created chocolate creations that combine generosity and precision. Eggs, chips and chocolate sweets take on the appearance of works of art, playing on textures and flavours for an unforgettable taste experience.
The collection also pays tribute to local craftsmanship, particularly basketry, in a nod to Vallabrègues artisans such as Daniel Benibghi, the basket-maker who works with the Oustau chefs, notably on the poultry dish in a bladder.
Easter 2025 creations
Signature egg by Brandon Dehan ‘L’œuf et la poule’ : A plaited egg with a filling – €50
Praline egg: A timeless delicately revisited egg – €30
Shortbread egg: An exquisite combination of crunchy and fondant – 20
Gianduja spread: The very essence of indulgence, to be enjoyed without moderation – €12.50
Fried eggs: A delicate selection – €22
The Collection: An exclusive selection combining the signature egg, the shortbread egg, the spread and the fried egg – For a total immersion in the chocolate world of Baumanière – 90€
Visit our chocolate shop from 1 April at the foot of the village of Les Baux, opposite the Oustau de Baumanière, from 9.30am to 6pm. (Closed on Wednesdays and Thursdays).
