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  • Neuhaus
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  • PIERRE WYNANTS

PIERRE WYNANTS

Smooth Madagascar vanilla fresh cream on a layer of caramel, with pineapple and exotic black Samba tea, enrobed with intense dark chocolate.
Description

The legacy of Chef Pierre Wynants and his son-in-law Chef Lionel Rigolet has its origins in 1926 when Wynant's grandfather, Georges Cuvelier, opened a friendly neighborhood café in Brussels. Wynants made a successful career as a star chef after taking up his grandfather's mantle, and now Rigolet is continuing the tradition, supported by his wife Laurence. Their dark chocolate praline, created exclusively for Neuhaus, contains smooth Madagascar vanilla cream on a layer of caramel, enhanced with pineapple and exotic black Samba tea.

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