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Fresh from Calabria, these new products expand the world of bergamot with their authentic, indulgent flavours.
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.
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