Provençal Easter can take on many different aspects from traditional chocolate castings. Discover our range of chocolate-coated almonds and hazelnuts made in Provence using cocoa of Madagascar origin.
Manufactured in Frédéric Leblanc's workshops in Banon in Haute-Provence, the latter calls on the company MAVA for its cocoa supply for the production of these bars. The aromatic richness of its beans qualifies its cocoa among the best in the world!
We love this box which contains 20 dark chocolates filled with 4 fruit jellies from France: Apricot from Provence, Raspberry from France, Clementine from Corsica and Fig from Solliès in the Var.
Succumb to these thin strips of candied orange peel which have been coated in dark chocolate made from pure Madagascar cocoa by the Leblanc confectionery in Banon.
We love this box which contains 20 dark chocolates filled with 4 fruit jellies from France: Apricot from Provence, Raspberry from France, Clementine from Corsica and Fig from Solliès in the Var.
Succumb to these thin strips of candied orange peel which have been coated in dark chocolate made from pure Madagascar cocoa by the Leblanc confectionery in Banon.
It was in Japan, in the Aomori region, that black garlic was born. An ancestral know-how, now recognized throughout the world, which allows garlic to be transformed into an exceptional product: black garlic. A unique manufacturing process respecting Japanese tradition made with PGI white garlic from Drôme.
For the Easter celebrations, Maison Brémond 1830 presents its starter with the egg casserole in a nest of bread: a brioche bread in the hollow of which rests a garlic cream (made with our garlic pulp) and a cooked egg casserole with oven. A few sprigs of chives, a dash of Heritage olive oil and voila! A first act that could be a good omen for the rest of the treat.
Discover the recipe for filet mignon in a herb crust and green sauce. Here, the aromatic herbs bring freshness to the dish when the almond envelops the meat. Our honey mustard gently spices everything up. A recipe that promises sharing and flavors.
For the Easter celebrations, Maison Brémond 1830 presents its starter with the egg casserole in a nest of bread: a brioche bread in the hollow of which rests a garlic cream (made with our garlic pulp) and a cooked egg casserole with oven. A few sprigs of chives, a dash of Heritage olive oil and voila! A first act that could be a good omen for the rest of the treat.
Discover the recipe for filet mignon in a herb crust and green sauce. Here, the aromatic herbs bring freshness to the dish when the almond envelops the meat. Our honey mustard gently spices everything up. A recipe that promises sharing and flavors.
was founded in 1830 in Aix en Provence, then taken over in 2015 by Olivier Baussan. The founder of L'Occitane en Provence, Oliviers &Co and the Ecomusée de l'Olivier is also heavily involved in associations for the preservation of plant heritage, the revival of a rural economy respectful of a living earth, sustainable development, animal welfare, biodiversity and agroforestry. Our entire product selection is based on the pleasure of sharing these values with our customers.
To guarantee maximum freshness, Maison Bremond only produces small batches.
Our products may be subject to sorting instructions. To find out more, click here : www.consignesdetri.fr