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이 웹사이트를 올바르게 표시하려면 브라우저를 업데이트하십시오.
브라우저를 업데이트하거나 다음 브라우저 중 하나를 다운로드하는 것이 좋습니다: 다운로드
🍭 Pink, blue, soft, sour, chewy or crunchy, candies have it all. Do you know their history? The Persians discovered the “reed that gives honey without the help of bees”, but the Middle Ages invented “chamber spices”: seeds were rolled in sugar and browned. At the end of the meal, guests would take them back to their rooms to taste them. From pralines to nougats, the popes of Avignon contributed to the boom in confectionery, as did the nuns of Moret-sur-Loing, who invented barley sugar to relieve sore throats. Madame de Pompadour and the Comtesse de Ségur loved aniseed candies from the Abbey of Flavigny, and Louis XIV even had his own pocket candy jar. For a long time, sweets were reserved for adults. But the gourmet colors and aromas of those made by Italian confectioner Giovanni Pastilla delighted the children of the court, who found them doubly “bon” [good], hence the supposed origin of the word “bonbon” 🍬
About L'Institut Bernardaud:
Because the French art of living is the envy of the world, what better way than with porcelain to introduce you to the teeming world of the table... Contribute with L'Institut Bernardaud to reenchanting this convivial and so precious moment of the meal by following our various workshops and conferences. A program with a creative approach and open to the world to live an exciting adventure at the crossroads of gastronomy, art, history or decoration.
