On March 27th at the Buddha Bar Hotel, it will be comprised of extraordinary buffets giving an original and delicious new spin to traditional Easter offerings. A new stall of fresh fruit and vegetables ready to blend will invite guests to personalize their juices. Traditional eggs will be marbled with soya, and the essential lamb cooked for 7 hours will be garnished with carrot purée with ginger and lemongrass. Le Vraymonde, 4 rue d’Anjou, Paris 8 (01 83 96 88 70).
