Digital ManagerTime has no hold on the Moroccan store, whose interior decoration seems to have frozen in the Second Empire, like a caramelized spun sugar. The store, its front, its interior and even the three imposing counters are, by the way,listed in the supplementary inventory of historical monuments, which gives you another reason to visit it.
To MoroccansIn addition to chocolates, sugared almonds, marshmallows and other marrons glacés, many house specialties cascade from the stalls, such as the Amenthille: a crushed almond and Vichy pastille paste, covered in dark chocolate or the Alma: an almond-hazelnut praline coated with royal ice cream. However, the undisputed acme of the house, the one that gives both its name and its fame to the store, is undoubtedly the almost secular Marocain, a salted butter and fresh cream caramel flavored with chocolate, coffee or vanilla, crunchy on the outside and melting in the heart. Why Moroccans you ask? No doubt as a tribute to the prestigious curists from North Africa who assiduously frequented the Resort during the Belle Epoque, such asthe Sultan of Morocco Moulay Abdelhafid.
To Moroccans
To Moroccans
To Moroccans
To Moroccans
Digital ManagerSince 1870 several generations of chocolate confectioners have succeeded each other in this building, that’s how well the trade has passed on the work! The last link in this longchain of artisans is the Diot family who have embodied it since 1992. And the future seems assured since Guillaume, like his father Patrick before him, tirelessly perpetuates the same gestures: preparing the ganache then spreading it on the marble, once cooled, cutting the Moroccans with a knife then dipping them one by one with a fork into a caramel bath. That’s all it takes to make a legend!
Digital Manager
To Moroccans
Digital Manager
Digital Manager
