Award-winning

A range of gourmet products, authentic, mischievous… and above all award-winning!
Francis Miot is the most successful confectioner-confiturier in France. The House, with its products, has more than 18 awards with titles as prestigious as “Best sweet of France” for the Coucougnette, which has since become a regional specialty of France, or “Best chocolate of France” for the Galipette.
Find all these award-winning confectioneries on our online 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.

€8.15

Title: Blue Ribbon – Best Specialty of France –51th Salon Intersuc in 2006
Recipe: White chocolate paste rolled by hand, filled with prunes and raisins, coated with dark chocolate then flavored with Armagnac.
Grafted in 1507, the plum of Damascus (Syria) becomes the plum d'ente which, dried, becomes the prune that Agen city in France has made its specialty. Their name "Plums of Monsieur" comes from the brother of Louis XIV, the Duke of Orleans, who was called "Monsieur". He was fond of prunes d'ente (plum with which we make prunes) to the point of catching indigestion. These are the plums of Monsieur: so good, they are tasted endlessly!
This confectionery with a soft and supple texture reveals the aromas of the South-West of France. It surprises and delights gourmets fond of the flavors of Gascony. This specialty of character will perfectly end a meal.

€8.00

Title: Best Candy of France – 45th Salon Intersuc in 2000
Recipe: Grilled almonds covered in 70% cocoa dark chocolate, hand-rolled in a raspberry flavored almond paste, with ginger and Armagnac.
Our Coucougnettes are artisanal confections made in Pau, created by Francis Miot and SG Sender (“Monsieur Pâtissier” from Gaston Lenôtre”). A specialty of Pau, they were created to honor King Henri IV, to whom historians attribute to having 57 mistresses and 24 children. The name “Coucougnette” comes from the word “coucougne,” which signifies a caress, cuddle, embrace… in short, a “moment of love.”
The Coucougnettes are thus a gourmet and mischievous homage to the good king, Henri IV, nicknamed the “Vert Galant.”

€11.25

Recipe: Grilled almonds covered in 70% cocoa dark chocolate, hand-rolled in the flavored almond paste.
Our iconic recipe of Coucougnettes, which greatly contributed to the success of the Maison, has two other flavors in addition to the original: an almond paste infused with mint, as well as a chocolate with Grand Marnier almond paste that envelops the chocolate covered, grilled almonds. These 3 flavors (raspberry, mint, and chocolate) unite to form the “Trio,” a gourmet and authentic mix that has become one of the Maison’s staples.

€8.15

Title: Blue Ribbon – 46th Salon Intersuc in 2001. Homemade recipe, worked during the competition of Jean-Pierre Richard, Meilleur Ouvrier de France Chocolatier 1990.
Recipe: Milk chocolate interior, almond praline, thin biscuit, orange zest, covered in white chocolate. This irresistible chocolate was created as an homage to Marguerite de Valois, more commonly known as Queen Margot, the first wife to the good king, Henri IV.
A woman of immense beauty who was passionate about love, the Queen of France and Navarre seduced quite a few lovers. Legend has it that “Margot” wore plunging necklines that were enticing and provocative, leaving little to imagination… Jean-Pierre Richard, the Meilleur Ouvrier de France for chocolate in 1990, reworked this recipe and perfected its textures and aromas: the crunchiness of the white chocolate, the crispiness of the dentelle crepe, the creaminess of the milk chocolate and praline, and finally the zest of the orange all come together in a recipe that is delicate and generous… Like the bosoms of Queen Margot!