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Lorlut Caramels

Lorlut Caramel

In 2009, Benoît Lorlut became one of the youngest Michelin-starred chefs in France, at just 23 years old. After 15 years working in various restaurants, this exceptionally talented chef settled in his hometown of Auvergne, in Vic-le-Comte, for a new venture: caramel!

 

Breaking the mold, he reinvents caramel in each of his recipes with a desire to delight and surprise. But not just any caramel: a unique caramel, extraordinarily smooth, and non-sticky! His secret? The use of cocoa butter instead of traditional dairy butter, which enhances flavors such as yuzu, Earl Grey, or blackcurrant leaf just as much.

 

A gourmet experience for those who think they cannot be surprised by caramel... and for everyone else!

 

We love it!

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Sachet de caramels fondants "Original"
Sachet de caramels fondants "Feuille de cassis"
Sachet de caramels fondants "Ecorces de Yuzu"
Sold outSachet de caramels fondants "Expresso"
Sachet de caramels fondants aux parfums assortisSachet de caramels fondants aux parfums assortis