COCOROSA
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Forget frozen doughnuts filled with jam! Not at Cocorosa. The famous doughnuts are prepared daily in a laboratory on the outskirts of Toulouse. The quality is top-notch, and the label is just around the corner, as the flour, eggs and milk are 100% Occitan or French. Colin, who spearheaded the project, was inspired by his trip to New Zealand. For the record, this Dutch delicacy, called oliebollen, was exported wherever Dutch settlers went. Here, among a dozen varieties, we liked the Chaï topped with a custard flavored with chaï spices and pistachio slivers.
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