Who are we
A passionate epicurean, Benoît Lorlut became, at 23 years old, one of the youngest starred chefs in France in 2009. In 2012, he took on a new challenge and created his own restaurant with his wife where he practices simple, fair cooking and develops his interest in pastry. It is there that he develops his first caramel... The distribution network mainly targets chocolate makers, delicatessens, high-end hotels, bakers, pastry chefs... Lorlut caramels are also excellent Lorlut caramels are also excellent treats that can be served with coffee in starred restaurants, as welcome treats for bed and breakfasts, or to complete gourmet baskets.
Labels and certifications
Postal address and digital presence