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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.
Discover how we make our Praline Macaron Hearts, Kanazawa Hearts and Rubies on Velvet Hearts.
At Nancy's Central Market, Guillaume and Charlotte Génot led a demonstration of bergamot casting to mark the 30th anniversary of the Nancy Bergamot PGI label.
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