At the oldest chocolatier in Paris, also glacier, a breath of fresh air blows all year.
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Each recipe is made in the workshops of the Basque coast from fresh fruits, selected by a Meilleur Ouvrier de France early, and specialties of the House. Without coloring, aroma or preservative, they are to be enjoyed in pots, cones, eskimos or ice cream with water.
Milk, cream, sugar, praline, Piedmont hazelnuts, stabilizer.
Store at -18°C. Do not refreeze a thawed product