Spring has made its nest. Chocolate genuine pieces of art, Chef Nicolas Cloiseau revisits this year the bestiary and takes us across fields in a campaign where chocolate and pralines come alive. Mister Lapin leaped in praliné almond with caramelized coconut. Miss Plume, play the air girl in almond-hazelnut praline with caramelized biscuits. Mister Mouton blows lace crepe shoots when Miss Vache wraps herself in a veil of praliné foamed with almonds. Crisp, lightness and finesse reveal the contours of this paschal dream.

Back to top