Eric Lestable represents the third generation of confectioners in Cauterets. He has kept the traditional method and works entirely by hand. He invites you in his workshop to assist to the manufacturing of his berlingots. The success of these sweets is due to a delicate balance between the mixture of water, sugar and flavored glucose syrup. Once cooked, the mixture is poured on a marble table for cooling and cutting. The other specialities are the "crottes d'isard", the "cabrotin", the "délice" or the "boule-de-neige"... Delicious!
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Further information
Opening time and information on CONFISERIE AUX DELICES
High season: open every day from 9am to 12.30pm and from 2.30pm to 7.30pm. Closed in November. Visit of the factory: every day (free).
Members' reviews on CONFISERIE AUX DELICES
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