We have always taken it to heart to select ingredients from the best regions. Thus our pralines are made with the famous almonds from Valencia and hazelnuts from Piedmont. As for our cocoa, it comes from a plantation in Ecuador where respect for man and nature is a priority.
The French origin is also one of our privileged selection criteria for all the ingredients available on our territory: French milk, Guérande flower of salt, Espelette pepper, Breton crepe lace, etc.
Our workshop is now located near Strasbourg, a region where the making of exceptional chocolates dates back to the 19th century. There, our chocolatiers are the guardians of traditional recipes and apply gestures that require exceptional know-how. For example, we bake our praline the old-fashioned way, in magnificent copper cauldrons.