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Taking his inspiration from the natural environment, Patrick Agnellet has created "Aravis", those delicious little rocks of Gianduja with hazelnut, hazelnut chips and cocoa. A specialty you will want to fill your mouth with!
Resolutely gourmet and delicately tasty, Nicolas Bernardé 's praline-filled bar combines the sweetness of dark chocolate or milk chocolate with the roundness of a homemadecrunchy praline. How could you possibly resist?
Jean-Philippe Darcis, famous for his "Bean to Bar" chocolate,offersa retro version of the white chocolate bar. Made with the best ingredients, all topped off with an organic pistachio praline. This gourmet bar will seduce young and old alike!
Laurent Duchêne and his wife Kyoko, a chocolatier at the Maison, offera delightful version of a chocolate bear. Handcrafted marshmallow and chocolate come together to bring this pretty face to life!
Patrick Gelencser celebrates autumn with these beautiful gourmet chestnutsrevolving around a chestnut cream delicately coated with a thin layer of dark and milk chocolate. A seasonal delight not to be missed!
Easy to carry and practical to taste, the lollipop bites of Jean-Paul Hévin can be enjoyed at any time of the day! There can be no more excuses for your gourmet taste...
A tribute to Switzerland and its high mountain peaks, the "Dents du Midi" are an original creation by Damien Moutarlier. These are delicate milk and dark chocolatemountain-like sweets topped with a creamy hazelnut praline made with Madagascar vanilla. A complete change of scenery!
Standing on a bar of Dulcey blond chocolate with notes of caramel, this crab imagined by Christophe Roussel consists of a shell of milk chocolate from Madagascar, containing a crispy praline with sparkling sugar inits heart. From the very first bite, you are transported to the beach.
With hazelnut, peanut, orange, pistachio, coconut or lemon, the gourmet bars signed Vincent Vallée will seduce all palates! With such pop and colourful visuals, this is the chocolate-maker's promise of an extended summer.
Discover here our tips to make the best hot chocolates and warm hearts in this winter period.
Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.
La maison Zanin recrute pour son laboratoire de Sallanches un Second pâtissier en CDI – 39h. Toutes les informations ici !
La maison Ducobu, en Belgique, recrute sur différents postes. Toutes les informations ici.