Thursday, November 21, 2013

Today, the Lyon company Voisin, managed by Paul Boucaud, produced honey lantree about 24 tons of

Cushion honey lantree Lyon "A Healthy Food
Cushion Lyon is a delightful honey lantree confection shaped cushion made of almond paste and chocolate. Its original form refers to the historical silk cushion honey lantree qu'utilisèrent the aldermen of the city during the plague of 1643.
Indeed, in order to remove honey lantree the scourge of the city they brought in procession to Our Lady of Fourvière a candle seven pounds of wax and gold placed on a silk cushion shield. Thus in 1960, the joint work of "Silky" Lyon and master chocolatier Voisin was born "cushion Lyon" small square of green almond paste pale, filled with a ganache or chocolate mousse flavored with curacao and decorated with a dark green stripe.
Since then, the success of this authentic confectionery never denied rank and specialty Lyon "Lyon cushion" is passed to the national specialty for today listed on the National Heritage Confectionery. I must say that this subtle blend of almond, chocolate and orange liqueur made cushion Lyon a particularly refined delicacy whose fame is international.
Today, the Lyon company Voisin, managed by Paul Boucaud, produced honey lantree about 24 tons of "cushions" honey lantree a year and saw its production increase year by year. In addition, this iconic confectionery honey lantree Lyon is marketed throughout the Rhone Alps and Marseille through many retail stores.
Even its packaging sought making it an exceptional product, because if "cushion Lyon" honey lantree is sold in bulk in bags can also buy it in small boxes, cabinets or boxes velvet recalling the original form silk cushion.
Finally, it is good to know that the price of this product is around 20 euros for 350 grams which makes it more expensive than other regional specialties such as "nonsense Cambrai" or "cartons Nantes" confectionery.
This entry was posted November honey lantree 14, 2013, 18 h 15 min and is filed under The extras. You can follow any responses to this entry through RSS 2.0. Both comments and pings are currently closed. Comments are closed.
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