Where to buy bread cakes chocolates ice cream Rhône-Alpes

Corentin is an authentic chocolate lover. Originally from Vienna, he has traveled - to Dubai and on cruise ships - before returning to the heart of his city to share his passion with Mr. Coco. Artisan creator, Corentin presents us his creations, starting with the famous Chocotamar®, a unique specialty, a clever marriage of date and chocolate. Always in search of new chocolate proposals, he also creates customizable bars (order online for a great gift idea). Coffee shop to treat yourself on the spot.

A delightful gourmet address where this charming young couple offer teas and coffees in partnership with Art-TEAsane, fresh fruit juices, and eco-friendly pastries in the form of sweet donuts - chocolate, caramel, brownie, lemon meringue - and novelties. A savory version with smoked salmon is also available. Don't miss the current one with truffles and Auvergne ham. Everything is made with local flour, oils from Lapalisse, organic eggs and local produce. Small terrace in the Passage Clemenceau.

Louis Ambrosio, a former apprentice of Pierre Nury, took over the reins of Fournil 1869 a few years ago, with the help of his partner Adeline. People always come from far and wide to buy their baguette here! Let yourself be tempted by authentic bread made the old-fashioned way, with the pronounced taste, texture and appearance of the bread of yesteryear. Here, bread comes in all shapes and flavors: Tradition, Mon Blé, Combraille au levain... Other specialties include Chazeron, a delicious caramelized hazelnut cake.

Driven by their shared passion, Nathalie and Thibaut took over a patisserie in 2021. Their partnership gave birth to La Gandole Gourmande, an exceptional establishment offering gourmet creations, entirely homemade: various pastries, homemade marshmallows and chocolate, cakes, viennoiseries... Each mouthful exudes authenticity and creativity, while paying homage to Saint-Étienne. The nougat gaga, the Babet, and their stroke of genius that is the Saint-Gaga, a sweet sarasson embellished with seasonal fruits.

This pastry shop hides sweet treats with incredible flavors. They seduce us not only with their beauty, but also with the finesse of their tastes. Come and discover the Praliné with its flowing heart of Piedmont hazelnut praline. We appreciated the freshness of the Exotic and, on the chocolate side, it was the Aztèque that won us over with its gourmet dark chocolate cream. To serve you even better, the patisserie has a summer terrace where you can refresh yourself with an artisanal ice cream. The menu features individual cakes as well as entremets and all kinds of cakes for your events (number cake, pièce montée, wedding French...).

This store specializing in homemade cookies, to eat in or take away, has set up shop in the town of Moulin. They come in dark chocolate with fleur de sel, white chocolate with raspberry, milk chocolate with marshmallow bear or Bounty, speculoos, Nutella, Kinder, M&M's, Oreo, Ferrero Rocher, Raffaello and other surprising recipes such as the briookie, a fusion between the softness of a brioche and the delicacy of a cookie. Treat yourself to a choice of assortments. Soft drinks, café frappés and milk drinks. Tearoom area.

Cruzilles perpetuates the tradition of Auvergne's master confectioners in the production of its fruit jellies and candied fruits. Since 1880, the confectionery has cultivated a unique savoir-faire, with a strong emphasis on natural, preservative-free products, with a few organic references. Innovation is as present as tradition, notably with Dés Lisses®, born of the desire to offer a less sweet product to leave more room for fruit. With this novelty, the company is evolving with the times and bringing confectionery up to date.

An authentic bakery in a 4 star hotel. Good breads, from the breakfast string to the many special breads - spelt cake, cobblestone, mountain, hazelnut and cranberry bread... -to delight your taste buds. Whether you are a hotel guest, visiting the Marquisats for a swim, or a local resident, you can eat on the spot, under the canopy, or take away the pastries, delicious sandwiches and pastries, as well as seasonal specialties (soup, galettes des rois, bugnes, Easter eggs...). And to complete our basket, good local grocery products.

For the past 15 years in La Mure and 3 years in Eybens, Guillaume, a passionate pastry chef, and his wife Clothilde have been creating great sweet emotions. Their boutique offers a veritable showcase for sweet treats presented like jewels. The beauty of their pastries and the remarkable flavours of their Pavé Murois, delicious macaroons, marvellous entremets, seasonal cakes, homemade ice creams and sorbets. And when it comes to chocolates, you'll love the souvenir specialties from La Mure: a miner's helmet filled with chocolate and Berliner helmets. Great emotions to share!

The sweetest of gourmet addresses. Welcome to Stéphane and Krystelle's patisserie, chocolate shop and ice cream parlour. You'll be greeted with a smile and wide-open hours, as you discover a range of gourmet cakes made with the finest ingredients, in tune with the seasons and celebrations. Don't miss a homemade vacherin, meringues, ballotins of chocolates and viennoiseries. A range of Bigallet syrups to treat yourself, and gift ideas to make someone happy.

The Guillet house has more than 50 years! One half-century of shared delicacy and happiness. Guillet remains the chocolate reference of Novels and... well beyond, since the Guillet house is rewarded to Japan for its incomparable chocolates. A right harmony between tradition and innovation allows master craftsman pastry chef Novels to draw his pin from the game in a context of fierce competition. It is that the chocolate it is pleasure but also one crowned market! Guillet declines a sublime collection, the classical ones associating walnut, morello cherry, orange peel, almond with most original in form of ravioli or... of shoes (man or woman!). The house is also famous for its refined macaroons, its verrines and, of course, the wide range of its intervene very smart. The Guillet house also has its shop with Valencia (place of Champ-de-Mars).

A space dedicated to gourmet, sweet and savory pleasures. Here, everything is homemade: bread, pastries and snacks. You'll discover original viennoiseries and travel cakes. For a tasty discovery, opt for the signature viennoiserie "Be color", a chocolate bread or croissant streaked with colors reminiscent of the filling: lemon mint, raspberry Nutella, homemade after-eight perfume. There's also a choice of rolls (like a raisin loaf) with flavors that change every week: chocolate/pistachio, caramel/3 chocolates, raspberry/white chocolate chips. On the bread side, you'll find a range of special breads.

Let's go to the Croix-Rousse to delight the whole family with Chocolats d'Abi et Lisa, a charming boutique run by Stéphan, who always welcomes us with a smile to offer us chocolates made by Céline Boucher in her Corbas chocolate factory. Sweets for every occasion: chocolate bonbons in original flavors, delicious bars for every taste, palm-oil-free spreads for snacks, ballotins and gift boxes. Online sales and click & collect. Bonheur gourmands.

Les 3 Elles, a local institution founded in the 1950s, has been taken over by the^3rd generation: Stéphanie and Thierry Licata. Two stores, one with a terrace and the other without, offering the same quality artisanal products. In addition to an excellent baguette, succulent pastries, cakes of the moment according to inspiration and the season, themed artistic cakes for all your events, you can enjoy - on the spot or to take away - homemade sandwiches made with tasty ingredients, salads, wraps or soups in winter. Pleasures to share.

You're sure to recognize the brand's friendly little PDO chestnut man, who single-handedly symbolizes the very best of the Ardèche region. Clément Faugier turns 140 in 2022! The range has expanded over the years, with crème de marrons, launched in 1885 to recover the marrons glacés broken off during production, and marrons au cognac, created in 1924 for the American market. All the iconic products can be found in this factory outlet, where everyone can enjoy a real treat.

To savor a Hiriart pastry is to experience orgasm! L'Orgasme is the name of a divine entremet created by Philippe Hiriart, Meilleur Ouvrier de France, an exceptional ice-cream maker and pastry chef, who is also a baker. The pleasure knows no bounds when you taste a Paul Bert, a house specialty, entremets and entremets glacés, logs for the holidays, chocolates in every season, and even more so at Easter, and fabulous homemade ice creams, as original as they are tasty. A house emblematic of good taste and the art of living à la lyonnaise.

Surrounded by a family with a wealth of gastronomic and cultural experience, and a respect for tradition, Guillaume Moulin set out on his own adventure in the world of taste, starting with pastry-making. He creates combinations of textures and flavors, and offers you a wide choice of mousses, creams, cookies, croustillants, dacquoise, Piémont, Guérande, Duo, Rubis, Passion... according to your desires. He is also a chocolatier, and his chocolates reflect his personality. His creations are original, made from natural products such as cocoa, milk and sugar, in keeping with a know-how that respects tradition. Discover the astonishing chocolate sausage, as well as astro signs, hearts, spreads and more. Not forgetting confectionery and macaroons of every color, with their crunchy shells for a fragrant softness: come and discover this farandole of flavors! For the festive season, he makes logs (no entremets in December) that are soft, crunchy or melt-in-the-mouth. He also creates all kinds of pièces montées and croquembouches for receptions and family celebrations. All you have to do is place your order!

Fanfan is Françoise, wife of sweet wizard Emmanuel Bonnabaud, who kindly welcomes you to this paradise for sweet tooths. Barley sugars, lollipops and marshmallows, of course, but also pastries, old-fashioned breads and handmade chocolate: everything here is homemade with fresh, local produce (the rhubarb comes from Emmanuel's father's garden). The patisserie's star product: the mojito version of the baba au rhum, a true delight. And it's impossible to resist the homemade marshmallow bear! A must for all gourmets.

Émilie and Jérémie, two chocolate enthusiasts, offer a whole range of excellent products in their beautiful boutique. We love their chocolate assortments, including the old-fashioned praline with Piedmont hazelnuts. Sparkling praline bar presented as a snack bar. Homemade spread with flaky praline. Beggar's bars. Marshmallow teddy bears. Fruit pastes. Creations for Easter, Valentine's Day, May^1st, Halloween, Father's Day, Mother's Day and Christmas. Soon a second boutique at 9 rue Courrerie.

Born in Ardèche, working without artifice, Terre Adélice offers the best of a generous and tasty nature in real melting delights. Home-made organic ice creams and sorbets made from fresh seasonal fruit, especially fruit from the Ardèche where Terre Adélice finds its roots, but also touches of exoticism. Terrace in the heart of a tourist area sometimes overheated, sometimes waiting to take away, but these natural ice creams are really worth it. All the flavors can be taken home in a jar.

Better than social networks, the two addresses of Comme à la Maison. To see life in the pink, you not only have to savor the good products prepared by a team of happy bakers who love life, but also meet real people in real places. Here, everything is homemade by passionate people around the tireless Alexis Daudin. Born in the family bakery, he has kept his passion for his job while reinventing it with ever healthier (less salt) and ever more gourmet breads. Pastries in the same spirit, including choux too choux, flans not ordinary, and sandwiches that make you enjoy your meal. Cracking address.

Bonnat is happiness. In the heart of Voiron, here is the home of artisanal chocolate made with the same passion since 1884 by the Bonnat family. Stéphane Bonnat, an exceptional roasting chocolate maker, creates marvelous delicacies by roasting the best cocoa varieties. Among the successes of the house, based on regional products, the chocolate with Chartreuse liqueur and the one with Grenoble walnut. Other delights with the Chardon bleu and the Pavé de Voiron, without forgetting all the wonderful cakes. A visit to Voiron goes through Bonnat !

The name Pascal Ferrazzi is synonymous with excellence - Master Craftsman, trainer with the Compagnons du Tour de France - and gourmandise. Working with the finest products, Pascal Ferrazzi creates marvels that take us to far-flung destinations: Bali with a delicious meringue pear cake, Panama, Colombia or Brazil. The house specialty is chocolate, with Crépuscule, Forêt-Noire and homemade truffles. And don't forget the chocolate bars. A must at Easter, with truly original sculptures. Ferrazzi also makes artisanal ice creams. And the viennoiseries are among the best in Grenoble.

Martial Ray is a master pastry chef and chocolate maker. His specialties are the cloud of Puy-de-Dôme, a meringue with honey, hazelnuts and almonds, homemade marshmallows and fruit jellies. He also makes a whole range of chocolate sweets, including the Andésite, with 75% dark chocolate and old-fashioned hazelnut praline, rolled in bitter cocoa. Delicious desserts will leave you with unforgettable memories, such as the Ebène with dark chocolate, praline and hazelnut crunch. In Le Cendre, the store has a laboratory and a tea room.

Nardone rhymes with glacier and great pleasure on the terrace. Since 1899, from father to son and from father to daughter, the Nardone family has reigned over the ice and this corner of Old Lyon bordered by the Saône and a lively quay. Home-made ice creams for a high gustative quality. Plate, cup, cone, from Easter to the iced logs of the New Year, quality is always there and it is a joy to succumb to an ice cream cup - the Fruit Giant... - signed Nardone. Possibility to order in advance marvellous frozen desserts.

Marriage, baptism, communion, celebration, the Des des Sugar offers all the sweets for these exceptional days. The sugar are manufactured in Alsace. Sweet, ballottins, woven bags, drops of water, tulle, hearts you can fill yourself or prepare with sugar of all kinds, classics or more fun. The shop also sells many decoration accessories, table road, tablecloths, decorations, candles. Elisabeth also takes care of the decoration of rooms or makes personalised containers to your liking. She loves wander and meals products, supports and original sets. The price range adapts to all budgets.

Frosted, you always have to be to start a greedy business. Old Lyon (and other places) is home to a completely frosty place imagined by chef Jérémie, creator of different ice creams, and Martin. Artisanal production in the Ardèche using seasonal fruit, preferably from the Rhone Valley. Bergeron apricots, fir shoots from the Vercors, Hermitage grapes... Perfumes and creations make our heads spin. Starting with the famous Kif, between ice cream and pastry. A massacre.

The steel and brick facade, in an industrial style, houses one of the wonders of Chazelles-sur-Lyon. In the historic pastry and chocolate factory of the Chambon brothers, pleasure begins with the eyes. From chocolate handbags to rose-covered cakes for Valentine's Day, every sweetness is devoured by the eyes. It would even be a shame to stop there, as these two craftsmen have mastered the skills of their trade. The delicate flavours intermingle for a unique experience.

Push the door of this true Master chocolatier that are Sébastien Fautrelle. It invites you to share, to taste his chocolate palette and wines are served. That of Madagascar our preference, a fair and soft, fruity and balanced cocoa. Although side of Ecuador, cocoa deploys a subtle and delicate aroma, with an after-taste of flowers and honey. You are also advised the famous Rock of Revard or the box Pearls of chocolate, a programme... Pastries also a meringue café hazelnut, the croquette of Aix, but also dozens of macaroons including that with violet- cassis, or vervain. Here, everything is made on the spot, without addition of flavour, and chocolate is pure cocoa butter, fruits are fresh and natural aromatic plants... What happiness!

A heritage nugget with its old-fashioned storefront and historic shelves. The Achard-Verdurand house, whose origins date back to 1839, hides behind its beautiful wooden front multiple sweet treasures. Vanilla paste, berlingots from Carpentras, calissons from Aix, fruit jellies, Chartreuse candies, nougats and chocolates are lined up in their glass jars. Regressive! The house also proposes some regional wines and selected liqueurs. Photos prohibited...

The great chefs, pastry chefs and chocolate makers of France and elsewhere swear by Valrhona, the benchmark in chocolate. The house was founded in 1922 and the brand was born in 1947. Here, alongside the production workshop, you can compose your own box of chocolates, choose your own dessert, taste the new products... You can be sure that these delights are made from chocolate pods from the best plantations in the world. Dare to try them hot or cold, as sweets, with coffee or as an aperitif... We will forgive you all your excesses!

Hold, I dream, it smells delicious cakes from Chanvillard pastry, located in Breeding-du-Lac and we honoured in the smart addresses of the year. The Sakura pastry bakery offers breads and cakes. As we're greedy, we noticed a pretty purple cake, a very colorful and fragrant verrine, small home ovens like pie in crust. Here we are still making a mounted piece on order.

The establishment continues to explore the gourmet delights crafted with unbridled passion by Frédéric Pellier-Cuit. Let yourself be seduced as you step through the doors of this chocolate factory nestled in the heart of the Bauges massif, on the outskirts of Lescheraines, and plunge into a world of varied delights: chocolates, confectionery, artisanal ice creams made with organic milk from the Bauges farm, entremets, cakes... An irresistible invitation to indulge in gourmet pleasures.

Discover this artisan chocolatier-patissier who perpetuates the tradition of the genuine and authentic Savoy cake, light and tasty. For the record, the Savoy cake dates back to 1348, and the recipe comes from Pierre d'Yenne. As for cakes, you'll be able to sink your teeth into old-fashioned pastries like conversation, national (a Savoy cake with almonds) or tomme de Yenne (a meringue with plain buttercream).

Patisserie, chocolate shop, confectionery, cookie factory, high-end caterer and delicatessen, La Palette des Saveurs has been turning heads for over a decade. At Cécile and Stéphane Dupuy's, you don't know where to look or what to choose, so excellent does everything look. The chef, Meilleur Ouvrier de France, worked for three years at Bernard Loiseau. In 2000, he also won his first star at Château de Codignat. With this address, he puts all his know-how to work, regularly proposing holiday menus and new dishes.

If France is divided into two to the southwest gitmo, to the north the chocolate bread, here is an address that brings together all the gourmands lyonnais, lovers of craftsmanship done with passion. A few steps from Gerland and hall Tony Garnier, in this lively area at the time of lunch and matches of our favorite club, Gitmo settled 5 years ago in this urban environment on a pleasant shaded square. It is impossible to miss the terrace with its orange chairs. Inside, orange blends with chocolate, normal! But, in addition to the good smell that floats in the shop, what one notices first is the kindness of a welcome that never misses smile even during peak periods. Because the address is preceded by an excellent reputation well deserved. Whether you're looking for a aube at dawn at the dawn of a chocolate loaf and a stick or sitting in the tea room to enjoy a homemade pastry with a Richard coffee or a Rauch fruit juice, the pleasure is assured. In the Gitmo, bakery, pastry and exceptional sandwich, everything is home and always made with quality products. So we have to come and come back often to try everything: the small strings to the sausage or black olives, the special breads which come to decline according to the seasons, such as these white chocolate pains, pistachio chocolate, almond almonds, a famous flash of chocolate Valrhona or the house specialty with the Jérémy's pavement based on complete organic flour. At the time of the lunch break, the gourmets enjoy salads, but especially sandwiches without added sauce (sandwiches from 4 €, formulas from € 7 to € 8,50) including a Serrano, basil, Parmesan, real star star and fruit clafoutis. Possibility of delivery from 50 € and organize for business breakfasts, coffee breaks or cups. In Gitmo, you can also find the nearby chocolates, cushions and quenelles of the Lyonnais manufacturer. A Smart address.

Philippe Compte and his wife Alexia have turned the place into a cavern of Ali Baba and a temple to gourmands. Pastries, macaroons, chocolates and ice creams are all revisited to discover new flavors. The pastries and confections are to die for, and Philippe was voted one of France's 100 best chocolatiers. And here's a tip: he works around the clock, so you can order your pastries from him in the morning and enjoy them at home in the afternoon! At lunchtime, the tearoom serves a variety of salads and snacks.

Do you know what Blue Thistle is? If you answer this question in the negative, you haven't been in the department for long! The reputation of this pastry, which has been around for over half a century, has spread beyond the borders of the city of Saint-Just-Saint-Rambert. Here, it's top-of-the-line! Pastries (traditional or personalized desserts, farandole of pies, set pieces and American-style wedding cake), macaroons, chocolates, ice cream and sorbets are concocted by a master chocolatier, Olivier Buisson. He will share some of his secrets with you so that you too can bake during theme classes on Saturday afternoons!

At Etienne Culot, everything is homemade by a pastry chef who never ceases to amaze us with his creations, particularly around fruit. In his boutique on Place Championnet, Etienne Culot follows the rhythm of the seasons to bring us mouthfuls of happiness. This passionate craftsman amazes us with new products every time we visit, using only the finest seasonal ingredients. Summer offers a fruity festival of tarts, flans, tropézienne, brioche... All full of flavor. Original recipes, remarkable expertise, committed patisserie, cakes large and small to enjoy on the premises, on the terrace or to take away, chocolates for the holidays... Heart on Etienne Culot.

Kitsch and greedy! In a small street of yesteryear, a candy factory... Here we make berlingots, lollipops, nougatines, caramels... in the old way. The artisan confectioner, in his cauldrons, even demonstrates his know-how. The smell of caramel makes your mouth water. And the sugar kneaded and stretched like honey fascinates. Fortunately, the shop allows you to stock up on these marvellous sweets from the past. A moment of regression and greed that it would be a shame to miss. One more reason to stop by!

Since 1991, the Laurent patisserie in La Grand-Croix has been transporting you into a world of sweetness and light with its handcrafted products. The varied range of cakes, chocolates, ice creams and other delights is carefully prepared using fresh local produce, in keeping with tradition and the rules of the art. Specialties such as "la Cacotte" and "le Craquelin" are a must for gourmets. The menu changes regularly, offering new flavors according to the season and the inspiration of our talented pastry chefs.

In their two stores, Jordan and Mathieu and in Vichy Vincenzo and Alex make old wheat breads with natural leavening, the 2 Brothers signature baguettes and the absolute organic one, farmhouse breads, pointed baguettes, rye pies from Auvergne, large pieces including their famous old-fashioned bread of more than 15 kg sold by weight, with an amber crumb and a malt aroma. Every Saturday: stone bread made from local sourdough flour flavored with honey. Range of sandwiches made with meat, cheese and fish. Range of pastries, pastries and snacks.

Raphaël combines passion and know-how. He pays attention to detail to offer the best. You'll be delighted by the viennoiseries, croissants, pains au chocolat, praline brioches, excellent individual entremets, whether classic or with more surprising flavors, and family-size creations with seasonal fruit. They also make pastry Christmas logs (raspberry crunch, almond praline crunch, etc.). Chocolate assortments, ballotins and Easter creations. Order birthday cakes and pièces montées. Tearoom.

The Smart is demanding, especially when it comes to ice. Amorino is one of the specialists in Italian artisanales. Ice cream with tasty aromas, onctueuses ice cream that you enjoy tasting in pots of different sizes or in artistically shaped cones shaped in flower petals. Ice creams made exclusively from organic eggs, whole fresh milk and selected fruit, all without dyes or artificial aroma. A nice home and service of a man who never misses a good word to present us with the bacs containing the delights of the house: the famous 100% Amorino chocolate not to be missed in your mixture, a wonderful Bourbon vanilla in Madagascar but also Bronte pistachio, extra hazelnuts, strawberries, lemon of Sorrento, tiramisu, spéculoos or stracciatella. You will have to go back many times to taste all these wonders, including the perfume of the month, not forgetting that of organic yogurt 0% if you fear calories or a gideons ice. To accompany its ice, hot drinks, including excellent hot chocolate, but still some original sweets. Cool and refreshing address in the heart of Old Lyon.

It's customary to bring back a bottle of Badoit from a trip to Saint-Galmier, and it's even better if it's made of chocolate! In his elegant, uncluttered boutique, Anthony Pailleux, a renowned chocolatier in his thirties, selected at the end of 2019 by the jury of the "Talents Gourmands" competition, offers you some filled with Balnéarian cobblestones, a praline and roasted hazelnut slivers coated with cocoa powder, taking the shape of the village's alleyways. But the product range doesn't stop there, it's highly diversified, with handmade confections made for the most part from fresh fruit, creamy caramels or marrons glacés. Creative delights!

The most delicious Merveilleux made before your eyes in a pastry shop that you should not just photograph. Light, crispy and melting at the same time, these cakes are a specialty of the North. Frédéric Vaucamps has made the Merveilleux lighter and tastier. Working in total transparency, this craftsman has selected excellent products to make his Merveilleux to be eaten as individual pieces or as cakes for 4 to 24 people. Another wonderful store in the 6th district to succumb to this divinely diabolic temptation.

Maison Lenoir's unique expertise has been passed down through 4 generations. A family affair, with craftsmen who are passionate about their profession as bakers and confectioners. A brand name and several addresses where you can enjoy a good loaf of bread every day, including the house specialty: pain au torchon. If Futé has chosen Maison Lenoir as one of its patisseries, it's because he's fallen in love with the classics - wonderful millefeuille, forêt noire, ambassadeur, tropézienne... - and home-made creations. Everything is made on the premises, even the tart shells, giving an inimitable taste to tailor-made cakes. Delivery and catering service available. A historic brand that's very much of its time.

Pralus is a favourite with the greedy. Let's be fair and let's give Pralus back its Loire origin and the excellence of its know-how in terms of praline brioche, pastries and chocolate. One of the last to work directly with cocoa beans to obtain great vintages presented with care in wooden cases. Success guaranteed in a gourmet city where people rush to savour the Praluline as well as to offer chocolates with a unique taste, sold with a smile and in the right way.

This recent bakery welcomes gourmands in a cosy and warm atmosphere, with a smiling team. On the bread side, note the traditional baguette, made with local flours from Forez. Other specialties (roasted corn, khorazan ...) await you. The pastries are also home-made, including puff pastry. As for pastries, where everything is also made on the spot, you won't miss the "pâté forézien", with apples or custard cream, pear and chocolate chips... And for the Epiphany, discover the beans honouring some of the monuments of Saint-Etienne, from the Saint-Charles cathedral to the Puits Couriot!