MUSQUAR
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At the Eux chocolate radius we love symphonies with almond paste, tendres ganaches in bergamot or cointreau and orange, douces with sweet spices, emeralds with pistachio and nougats with milk chocolate. In the fruity pastry range you are literally cracking for the Tropik, a sumptuous dessert made of vanilla vanilla and fruits of wood, a mango foam and a mona biscuit. And as the famous house also offers small salty things, so do the right thing and take one of these delicious poultry and morels. To enjoy a race with a yellow wine from the Jura. And die (gently anyway) of pleasure. This is the fetish word of this great craftsman. And by contamination, it becomes ours.
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