Translated by Bethszabee Garner

When culinary art and fashion come together, the result is incredible, and even more so when Louis Vuitton transforms its famous “Chocolate Egg Bag” into real chocolate for the Easter holidays. The iconic bag created by Nicolas Ghesquière, artistic director of women's collections, was unveiled at the spring-summer 2019 fashion show. Today, it has been given a second lease of life by pastry chef Maxime Frédéric, a delightful announcement to which we reveal for you the backstages...

A work of art in its own right

This piece combines the elegance of leather design with the excellence of Maxime Frédéric's chocolate work. The details are astonishing, with the shells of the bag made of 70% as well as the “pull tabs” and handles made of 40% milk chocolate. Inside, the centerpiece is revealed with a bar of 40% milk chocolate and a generous heart of hazelnut gianduja. This appetizing “trompe l’oeil” is the result of a meeting between the leather goods and chocolate industries.

We also find traditional eggs always offered in elegant boxes of three or six pieces, and are reinvented in three recipes, two with dark chocolate and one with milk chocolate. Dark chocolate eggs with a delicate filling, either raspberry caramel with pistachio praline or a creamy caramel with blue vanilla duo and crispy buckwheat gianduja. As for milk chocolate lovers, they will be delighted with an egg with a creamy Tahitian vanilla caramel center and hazelnut praline.

Available from March 24, 2025 on the Click & Collect service and from March 30, 2025 in stores.