Lorlut, caramel 100% made in Auvergne

Forget everything you knew about caramel... Discover a new generation of caramels with an ultra-melting texture.

In 2009, Benoît Lorlut was one of the youngest starred chefs in France by the Michelin guide at just 23 years old. After 15 years spent in various restaurants, this gifted chef is packing his bags at home, in Auvergne, in Vic-le-Comte for a new adventure: caramel!

By breaking the codes, he reinvents caramel in each of his recipes with his desire to surprise with pleasure. But beware, not just any caramel: a unique, extraordinarily melting caramel that doesn't stick to your teeth!

His secret? The use of cocoa butter instead of traditional dairy butter, which enhances yuzu, Earl Gray or blackcurrant leaf just as much.

Benoît Lorlut 's caramels are ultra melt-in-the-mouth, with the flavor and creamy texture of a caramel of yesteryear. They are cooked with the cream of our countryside for an unparalleled generosity and declined according to several gastronomic agreements.

A gourmet experience for those who think they can't be surprised by a caramel... and the others!

We love !