Novikov and Pierre Marcolini team up for a luxurious Easter celebration

Mayfair restaurant Novikov has announced a collaboration with Belgian chocolatier Pierre Marcolini to celebrate Easter and the 30^th anniversary of the chocolate brand. The partnership, running from 12^th to 21^st April, will feature special menu items, an immersive pop-up installation, and a gift store at Novikov.

Central to the event is the launch of Marcolini’s 2025 Easter marbled collection, marking a significant milestone in the chocolatier’s history. Among the highlights, there is a special chocolate dessert crafted by Novikov’s Pastry Chef, Roberto Guzzi. Inspired by his grandmother’s traditional Uovo à la coque, the dessert is a blend of coconut and chocolate mousse encased in a golden chocolate shell, accompanied by caramelised shortbread. Chef Guzzi shared his inspiration, stating, “A childhood memory is like a golden egg — a symbol of priceless moments. It’s a celebration of the magic of Easter and the special moments we build and share with our loved ones.”

Additionally, Novikov’s bartender Maurizio Graverini has created a chocolate cocktail named Praliné. This concoction is prepared with cognac, dark chocolate, amaretto, and sherry, highlighting the rich flavours of sustainably sourced chocolate. Marcolini has been indeed a proud pioneer of the Bean to Bar movement, working sustainably with plantations across the globe to select the best cocoa beans, roasted in Brussels to highlight the individual qualities and flavours.

Beyond the exclusive menu, the collaboration will also feature a striking Easter installation at Novikov, with Marcolini’s Grand Oeuf as the centrepiece. Guests visiting the pop-up store within the restaurant can purchase items from Marcolini’s Easter 2025 egg selection. Prices range from £12.90 for a bite-sized egg to £159.00 for the Grand Oeuf, which includes two drawers filled with 24 mini eggs and 30 chocolate animals.

Pierre Marcolini commented “This year, we have a motto: let’s stop choosing, let’s take it all and mix, combine flavours, textures, and colours! We wish everyone an excellent tasting experience and hope people enjoy the new creations, as much as we enjoyed designing them. Happy Easter!”

Food Desk

For further information, visit Novikov’s website here and Pierre Marcolini’s website here.