French fashion designers don't hold a monopoly on haute.
Every April the country's top pâtissiers and chocolatiers prove they can be just as outlandish as they unveil their annual collection of chocolate Easter eggs.
These edible delights take countless forms.
Master pâtissier Christophe Roussel looked east when creating "Sweet Japon," a sushi plate made entirely of chocolate, chocolate paste, marzipan and nougat.
Chopsticks allow chocoholics to dip their sugary maki and sushi in salted butter caramel.
At Le Bristol Hotel, head pastry chef Laurent Jeannin has sculpted an open-work chocolate egg that is inspired by the Piaget Rose jewelry collection.
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