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Dragées Pécou Near Limoges, chocofeuillétes with flaky praline centers are covered in a lustrous dark chocolate finish, they are designed to "fool the eye" as black and green olives, and are presented in a clear tube. 8 1/2" x 2 1/2" 12 ounces $18 | ||
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Fossier Bisquit Rose de Reims From Reims, sachets and tins of the original 19th century recipe for crunchy pink biscuits used to dip into Champagne, since the early 1800's. Made with egg whites, wheat and potato flours, sugar, and a very subtle fragrance of rose, this gourmet creation has a unique texture and delicate layer of sugar icing that makes it an indispensable accompaniement to a glass of Champagne or white wine. 9 3/4" X 5 3/4" 8 ounces/27 pieces $28 | ||
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Angelina Rumpelmayer Chocolat en Tasse Named after his beloved daughter-in-law, Antoine Rumpelayer opened the doors to his first salon de thè on the Rue de Rivoli in 1903. By conceiving a special drink for children, as the judicious French never believed tea was suitable for them, he began a tradition and elevated it to an art form, with the ritual of pudding-thick bittersweet chocolate with rosettes of whipped cream, served in white china cups. This powdered sachet of Chocolat L'Africain is offered in only one size: Small 14 oz/400 grams $45 |
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