Chocolate types : Pralines, sticks, spreads, seasonal products
No artificial colourings or preservatives, no storage, no deep-freezing... But ideas, authenticity, exquisite, fresh products, and the desire to offer “the true taste of chocolatey bonbons of yesteryear”- Nicolas Carpentier still works the butter cream the way his grandmother did 50 years ago, and claims a craftsmanship which is enjoyed with Prestige (a praline of hazelnut, vanilla crème and toasted walnuts).
Tours : no
Workshops : no
Sale : from Tuesday to Friday from 7 a.m. to 6 p.m., Saturday from 7 a.m. to 5 p.m., Sunday from 7 a.m. to 1 p.m. Closed Monday