If you are looking for special ideas during the Easter break, note this one: Bel’Œuf expo in Brussels is back from April 2 to 8! This exceptional event in Hotel Amigo is organized in collaboration with chocolatier Marc Ducobu, celebrating the art of chocolate under the theme “Pleasure in Motion.” Around forty renowned Belgian chocolatiers are present with their original creations, true works of gourmet art. All of the eggs on display will be available for purchase, with all proceeds going to Télévie.
Special Guests and Original Creations
This year, Bel’Œuf honors renowned chocolatier Marc Ducobu, pastry partner at Hotel Amigo and European pastry vice-champion, as well as Grand Master chocolatier Christophe Morel. A special guest, he is renowned for his creativity and mastery of flavors. He has won numerous prestigious awards, including the Canadian Chocolate Trophy and first prize in chocolate at the World Pastry Cup.
Alongside these iconic figures, forty Belgian chocolatiers will present their chocolate eggs, inspired by the theme of mobility, where the mechanics of movement influence the design. Among the participating chocolatiers: Marc Ducobu, Christophe Morel, Pierre Marcolini, Jean-Philippe Darcis, Jan Proot (Delrey), Marijn Coertjens, and many others.
The creations are presented in the Ambassadeur room of the Hotel Amigo for a temporary exhibition open to the general public from April 2 to 8, from 10 a.m. to 5 p.m. Admission to the exhibition is €10, with proceeds going to Télévie.
An Excellence Award and a Charitable Commitment
This year, each egg will be offered for sale at a price of €900 (tax deductible), with delivery to the buyers’ homes. On this occasion, Christophe Morel will also sign a monumental chocolate work, created especially for Bel’Oeuf. The egg will be auctioned online at clicpublic.be starting April 2, 2026. All proceeds will be donated to Télévie, which supports cancer research and the fight against cancer.
As part of Bel’Œuf, Hotel Amigo will also be offering a special menu at their Bocconi restaurant for the first time on Easter weekend and Easter Monday. As well as the traditional Easter Pranzo della Domenica on Sunday, April 5. Inspired by Italian Easter traditions, this menu will feature iconic dishes found on family tables in Italy during Easter. A long-absent, iconic seasonal recipe by Fulvio Pierangelini will finally return to the menu: Cream of Fava Beans and Red Shrimp from Mazara del Vallo.
For this special Bel’Œuf edition, all reservations at Bocconi will include access to the Bel’Œuf exhibition, allowing guests to extend their experience of the art of chocolate. Bel’Œuf is supported and sponsored by Valrhona, partner of the event, with the support of Benoît Nannan.
For more details about this event, consult Hotel Amigo website.
