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in an end-of-year dessert
Picture it: crushed hazelnuts and almonds drowned in dark chocolate
It's made with rosé champagne with a touch of Muscat blanc
Because everything is better with jam
the portrait of the artist influenced Confiture Parisienne in the development of its new creation Orange - Absinthe
Confiture enchantée - Mangue, Passion & Coco abonnement in an end-of-year dessertHazelnut Tartine, the cream of the crop Forget everything you know about spreads. Tartine Noisette is a cream, a real one. Not the kind that sticks to a knife or savagely tears the crumb off the bread: it's deliciously smooth, infinitely silky. Its richness comes from a rare generosity of dried fruits: 43% hazelnuts and 10% almonds, or 53% pure gourmet happiness. Dressed in a label skillfully illustrated by Soledad , Tartine Noisette is elegance for
