Our creations

A tasty bite of crunchy almond and hazelnut praline. Caribbean dark or milk chocolate coats this taste gem. A real concentrate of delicacies.

Pascal Lac was inspired by the two-tone paving of Place Masséna to create this delicious and subtle old-fashioned praline, revealing sweet notes of almonds and roasted hazelnuts.

Linzer biscuits (crispy with a hint of salt) welcome a tasty round of caramel or a gourmet square of gianduja, all coated in intense dark Caribbean chocolate.

A purely Niçoise chocolate creation, delicious and artistic at the same time. The SAB chair that sits on the Promenade des Anglais is for the occasion placed on a base of 66% Caribbean dark chocolate decorated with roasted and caramelized almonds.

Discover our latest gourmet creation, the Praline Squares. Delicious pralines, with almonds and hazelnuts, soft and crunchy, decorated with caramelized chopped almonds and coated with 66% dark chocolate from the Caribbean or milk chocolate.

Noël se prépare déjà... nous avons travaillé avec l'artiste Haydée Otero aussi connue sous le nom  d'Anisette Un peu de douceur pour cette fin d'année. Notre calendrier reprend nos créations phares, rocher, pralinés, perles ou encore nos diaboliques Diabolix. Un calendrier qui conviendra à tous les gourmands, petit et grand. On en regretterait presque qu'il n'y ait que 24 jours qui nous sépare de Noël.