The Easter Egg by Pastry Chef Jonathan Bunel

A Gentle Cocoon for Easter at Villa René Lalique

For his first creation as Pastry Chef at Villa René Lalique, Jonathan Bunel unveils an entirely chocolate Easter egg with a distinctly poetic aesthetic. This original piece draws its inspiration from two central themes: the renewal of nature at the dawn of spring and the element of air, one of the four elements that inspired Lalique’s artistic journey for 2026.

As nature slowly awakens after its long winter rest, Jonathan Bunel’s Easter egg pays tribute to its grace, resilience and enduring strength, season after season. The starting point of his inspiration lies in the majestic trees of the Villa René Lalique park, whose hollow trunks shelter and protect the life of many animal species. Spring thus becomes, in essence, a true cocoon of gentleness for wildlife.

A Tribute to Nature in Motion

Several elements of this exceptional sculpture, crafted entirely from chocolate, echo the world of the neighbouring crystal manufactory, and more particularly Lalique’s Air Collection Chapter I, launched in 2026, a true ode to light and movement.

Invisible and intangible, air is nonetheless the source of movement and the guide of light. In response to this theme, Jonathan Bunel drew inspiration for the outer shell of the egg, the cocoon, from the pleated lines of the Alizé vase, whose flowing crystal waves evoke drapery in motion.

Hidden behind some of the coloured leaves is an ingenious hand-operated rotating mechanism, bringing life and movement to the piece.

A Creation of Multiple Textures and Flavours

This chocolate creation is enhanced by a selection of three iconic Valrhona chocolates.

White chocolate Opalys 33%, with delicate notes of vanilla and fresh milk, and milk chocolate Jivara 40%, with creamy and subtly malted aromas, are used to craft the butterflies and leaves.

The egg itself is made with Illanka 63% Grand Cru dark chocolate from Peru, offering elegant and balanced cocoa intensity.

Inside, hidden behind a layer of leaves, lies a delightfully playful heart: vanilla marshmallows and mini eggs filled with chocolate ganache. Finally, the top of the egg conceals a smooth hazelnut praline, adding a final touch of indulgence.

An Easter Creation in Support of Wildlife

For the 2026 edition, the two-Michelin-starred establishment will donate 20% of the profits to a local organisation dedicated to wildlife protection: GORNA (Groupement Ornithologique du Refuge Nord-Alsace).

Located in Neuwiller-lès-Saverne, just twenty minutes from Villa René Lalique, this wildlife care centre welcomes numerous birds and small mammals each year, including birds of prey, squirrels, hedgehogs and wildcats, providing essential care before their return to the wild.

“When creating Cocon de douceur, I felt a deep return to childhood, those moments spent observing nature with wonder, guided by curiosity and by the instinctive ability to experience the world through all the senses.
This emotion guided my creation and naturally led me to draw inspiration from Lalique’s exploration of the theme of air. Invisible yet omnipresent, air generates movement, captures light and breathes life into matter, an evident connection both for crystal and for chocolate.”
— Jonathan Bunel

Information & Orders

• Available exclusively at Villa René Lalique, in very limited quantities.
• Pre-orders open from Tuesday, 10 March through reception.
• Weight: approx. 900 g
• Dimensions: H 27 cm × W 21 cm
• In partnership with GORNA, 20% of the profits will be donated to the association.
• Price: €210 incl. VAT

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About Villa René Lalique

The Villa built by René Lalique in 1920 has reinvented itself since September 2015. Under the direction of Silvio Denz, Executive Chairman of the Board of Directors of Lalique Group, it has been transformed into a five-star hotel with a gourmet restaurant that was awarded two MICHELIN stars in January 2016, little more than three months after its opening. Since January 2019, the Villa has been a member of the prestigious gastronomic association Les Grandes Tables du Monde. 

In 2020, Paul Stradner, who had been Executive Chef since 2017 at Villa René Lalique under Jean-Georges Klein, took on the role of Head Chef. At the helm of the restaurant, designed by Swiss architect Mario Botta, he leads a brigade of around fifteen chefs. At his side is Pastry Chef Jonathan Bunel, who heads a team of four pastry chefs and takes inspiration for his desserts from the products found in the heart of the Vosges du Nord, using a creative, modern approach. The pairing of food and wine is overseen by Head Sommelier Romain Iltis, who manages an exceptional wine cellar containing no less than 60,000 bottles. Hervé Schmitt, the Restaurant Manager, orchestrates the choreography of the service personnel and sets the stage with Lalique table settings. A showcase for Lalique’s craftsmanship and flair, Villa René Lalique is a true embodiment of the French Art of Living.