For Easter, Jean Lachenal, the Royal Mansour Marrakech’ Pastry Chef, has designed an artistic Easter egg paying tribute to the work of Moroccan artisans.

Inspired by the coppersmiths in the Seffarine souk, hidden in the Medina of Marrakech, the Chef Jean Lachenal, has designed his Easter egg like an oriental lamp, finely chiselled and decorated. 

Made of milk chocolate from Ghana and dusted with a golden powder, the egg unveils delicate black truffles and small eggs to top it off with a few extra treats. The base of the egg is a chocolate bar filled with crispy hazelnut praline.

This Easter's creation is collected at the Royal Mansour's Concierge desk. When picking up your order, the presentation of the voucher is mandatory. 

Given the security measures currently in application, when ordering, please tell us the time of your visit by calling +212 (0)529 80 82 82 or restauration@royalmansour.ma.