Francis Miot shop

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8.15

Title: Blue Ribbon – Best Chocolate of France – 49th Salon Intersuc in 2004
Recipe: Almond pralines covered in 72% cocoa dark chocolate, enveloped in dentelle crepe.
When Francis Miot created this unique chocolate confection, he was surprised to see how the chocolate praline delicately rolled in a bed of dentelle crêpe. Coming out, the finished product is a beautifully round ball, perfectly dressed in a crispy, flaky coat. Thus, the “Galipette” is born. French for “somersault,” the Galipette loves to bound in fine biscuit, coming out tousled.

124.92
Coffret de la Maison Miot GM
1 sachet de Prune de Monsieur 130g
1 sachet de Tétons 135g
1 sachet biscuits Croix Basque 170g
1 pot de miel d'acacia 250g
1 pot de Fraise griotte coquelicot 100g
1 pot de banane rhum 100g
1 tablette de chocolat noi yuzu 80g
1 pot de chocolat noir à la violette 80g
1 paquet de biscuits 100g Mordicus
1 tablette chocolat noir 70% 50g
1 tablette chocolat noir pépites de cerise 50g
1 pot de chutney figue 100g
1 pot de gelée de Jurançon 100g
1 chococisson 130g
1 pot Ketchup Béarnais 100g
1 pot de carotte coco 100g
1 pot de gelée de champagne aux paillettes d'or 100g
1 bouteille de vin 75 cl Rosé la Dune
1 barette cubes de fruits 90g
1 pot de confiture bisous 340g
1 pot de confiture du Vert Galant 340g
1 pot de pâté recette Basque Biraben 180g
1 pot de Terrine du Landais Biraben 180g