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Allergènes: gluten, œuf, beurre, soja, fruit à coque

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Des biscuits Linzer à la pointe de sel, accueillent un savoureux rond de caramel ou un gourmands carré de gianduja, le tout enrobé d'un chocolat noir intense de Caraïbes.

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Pascal Lac s'est inspiré du dallage bicolore de la place Masséna pour créer ce délicieux et subtile praliné à l'ancienne, laissant apparaître des douces notes d'amandes et noisettes grillées.

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Allergènes: amandes, soja

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Une création chocolatée purement niçoise, délicieuse et artistique à la fois. La chaise de SAB trône sur un socle de chocolat noir agrémenté d'amandes torréfiées et caramélisées.

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