This Easter, we were delighted to partner again with The Ritz London on a beautiful egg installation.
A 24kg dark chocolate egg was created by Head Pastry Chef, Lewis Wilson, and his team. The egg was intricately decorated with handmade iced flowers secured to the outside. Each flower underwent a 24-hour drying process before being shimmered with powder and steamed to give a shiny effect. The process of making the egg began at the beginning of February and included discussions with The Ritz London hotel florist, Paul Thomas, to ensure that the floral installation surrounding the egg complemented the design.
The egg was inspired by our ‘In Bloom’ objet collection, which pay homage to our rich heritage, fusing the iconic egg with the celebrated flower studies for which Peter Carl Fabergé was renowned. These collectors’ pieces encapsulate the beauty of nature and the past, present, and future of Fabergé.
The installation is available to view in the lobby at The Ritz London exclusively over the Easter weekend.
Images courtesy of Laryssa Erratt
