MARQUISE ET TRADITION

Raymond Blondeau is a pastry maker who uses original wines to make his delicate chocolates. Chocolate lovers   black   eat them in pucks. All the gourmets indulge with the filled (ganache to honey, apricot, cognac, Grand, citron, lemon), pralines, almond paste, nougats… For the holidays, let yourself be tempted by a festival of truffles with fresh cream scented to whisky or raspberry, but also frozen chestnut or fruit dough.