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Gathered to celebrate the 30th anniversary of the Nancy Bergamot PGI, the confectioners shared a moment of expertise, highlighted by live bergamot-filling demonstrations by the Génot family.
In our workshop, Pimpichaya Kokram, a player for VNVB and a true star in Thailand, is helping to make our fruit jellies.
In this video, discover how we make nougatine eggs, a delicious Easter treat crafted in our workshop.
To mark the reopening of Nancy Thermal’s spa treatments on Monday 16 March, we are offering a new dome-shaped chocolate creation.
Restaurant Jacques now offers Café des Sœurs Macarons: a refined creation combining Chartreuse chocolate caramel, mini macarons from Les Sœurs and Bergamote de Nancy IGP.
Nancy's bergamot is featured in the latest issue of Visit Nancy, in the midst of celebrations marking the 30th anniversary of the PGI label.
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