The best spreads in the World

Pate

« Casse-noisette » by Pierre Marcolini, with its 60% nuts from the Piedmont region. It delicately wraps around the palate, it is super silky and to this day, for us, Top of the class! Once per year, it is slipped for one month in an ephemeral macaroon to be missed under no pretext!

Followed closely by the one concocted by the Alain Ducasse’s chocolaterie for its crispy side and its nutty scents. It also remains, unequaled­—to be tested urgently!

Another very pretty discovery without chocolate, a peanut almond praline from Comptoir du Praliné in the Basque country. So addictive, that we eat it with a spoon!

Their Blog : le chocolat dans tous nos états

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The week of Do It