Coffret cadeau Douceurs sucrées

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118 €118.00 NewCondition 2020-01-01 InStock 200054562001 Hampers 3346040167745

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Be sure to give pleasure with this assortment of sweets, perfect to go with tea or coffee, or enjoy by themselves. Made by La Grande Épicerie de Paris, this gift set is composed of candied orange peel coated with chocolate, a delicious Angelina chestnut cream, a pure honey gingerbread by Albert Menès and bitter orange marmalade with fine peel by English brand Wilkin and Sons. With a bottle of Ruinart blanc de blancs champagne, also find six Le Roy René Provence almond calissons and a dark chocolate bar with 75% cocoa selected by Stéphane Bonnat. A gourmet, delicate gift to share or give.

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Ruinart Blanc de Blancs Champagne

Ruinart
Ruinart Blanc de Blancs Champagne Intensely aromatic, this Blanc de Blancs champagne, made exclusively from Chardonnay grapes, exemplifies the trademark Ruinart flavour, with a delicate yet distinctly fruity nose and dominant notes of citrus (lemon and citron), exotic fruits (passion fruit and pineapple) and white flowers. Blanc de Blancs Ruinart

6 almond calissons from Provence

Le Roy René
6 almond calissons from Provence Six exceptional almond calissons from Provence, in a charming little box, ideal for treating your loved ones. Nougats and calissons Le Roy René

Orangettes

Angelina
Orangettes Candied orange peels coated with dark chocolate. Chocolates Angelina

Fine-cut bitter orange marmalade

Wilkin & Sons
Fine-cut bitter orange marmalade A marmalade for lovers of bitterness with its carefully selected tart oranges and its fine-cut pieces of peel. Jams and marmalades Wilkin & Sons

Sliced spiced bread with 57 % pure honey

Albert Ménès
Sliced spiced bread with 57 % pure honey Made from quality ingredients including rye flour and honey. The first operation consists of kneading the rye flour with some warm honey until a coloured paste, known as the "mother dough", is produced. This dough is then set aside to aerate and rise. After a while, it is kneaded again in a kneading machine with honey, spices and yeast. This operation is carried out quickly so the dough does not become warm. It is then poured into large rectangular moulds for baking. Once cooled, the loaves are sliced and ready to eat. This recipe is one of the few to use only honey as a sweetening product, hence its name "pure honey". Spiced breads Albert Ménès

Porcelana chocolate

Bonnat
Porcelana chocolate This chocolate is made with exceptionally rare cocoa beans that have a complex flavour profile, characteristic of the terroir—the Lake Maracaibo region of Venezuela. The chocolate is powerfully aromatic yet delicately flavoured. Chocolate lovers will be smitten. Dark chocolate Bonnat

Chestnut spread

Angelina
Chestnut spread In every 100 g of this delicious chestnut spread, there are 50 g of pureed chestnuts. Spreads Angelina

Coffret cadeau

Coffret cadeau Coffret cadeau La Grande Épicerie de Paris, moyen modèle noir. FOOD
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