Chandeleur: 10 chefs' spreads to try out

Nell Giroir | 1/25/25, 9:31 AM

With Chandeleur just around the corner, chefs are invading the world of spreads with unique creations in a variety of flavors. Discover a gourmet selection to enhance your crêpes.

To celebrate Chandeleur, a number of pastry chefs are reinventing the traditional spread. From praline to intense chocolate and peanut, chefs such asAlain Ducasse and Aurélien Rivoire play with tastes and textures, with creations that are sometimes as creamy as they are crunchy. These spreads can be used to enhance your crêpes or eaten with a spoon. Here's our selection to vary the pleasures.

Christophe Michalak's Peanut Takatartiner

inside, chef Christophe Michalak has slipped peanut praline, gianduja and milk chocolate. Price: 14.90 euros per 200g

Where to buy available online or in store
www.christophemichalak.com

Tradition spread by Jean-Paul Hévin

inside, chef Jean-Paul Hévin has slipped hazelnut and caramelized almond praline, cocoa paste and vanilla extract. Price: 18 euros per 200g

Where to buy available online or in store
www.jeanpaulhevin.com

Crunchy hazelnut spread by Alléno & Rivoire

inside, chefs Yannick Alléno and Aurélien Rivoire have slipped hazelnuts, crunchy chocolate pieces, 66% dark chocolate and 40% milk chocolate. Price: 20 euros 240g

Where? Available online or in store
www.choc olat-allenorivoire.com

Praliné Noisette & Amande by Alain Ducasse

inside, chef Alain Ducasse has slipped almond and hazelnut praliné, chocolate and fleur de sel, for a slightly grainy texture. Price: 20 euros per 250 g

Where to buy Available online or in store
www.lechocolat-alainducasse.com

Alléno et Rivoire - Alain Ducasse

Jeffrey Cagnes' Cacao Noisette

inside, chef Jeffrey Cagnes has slipped a blend of chocolate and hazelnuts. Price: 9.90 euros per jar

Where to buy Available online or in store
www.jeffreycagnes.fr

Pierre Marcolini's Nutcracker

inside, chef Pierre Marcolini has added Piedmont hazelnuts, cocoa powder and a touch of salt. Price: 14.90 euros per 350g

Where to buy Available online
www.marcolini.com

Cagnes Marcolini

Lutetia Chocolate Hazelnut Paste

inside, Nicolas Guercio has added Piedmont hazelnuts and Valrhona chocolate. Price: 12 euros per 105g

Where to buy pick up atHôtel Lutetia reception
www.laboutique.hotellutetia.com

Pierre Hermé's Infiniment praliné noisette

inside, chef Pierre Hermé has slipped hazelnut praliné, caramelized hazelnut chips, cocoa beans, vanilla extract and fleur de sel. Price: 15 euros per 220g

Where to buy Available online or in store
www.pierreherme.com

Lutetia Pierre Herme

Skulptur Caramel Praline Hazelnut Paste

inside, chefs Olivier Nasti and Jordan Gasco have slipped caramel praliné with Piedmont hazelnuts.

Where to buy pick up in store
www.skulptur-la-chocolaterie

©Ilya Kagan

Paul Bocuse's pink praline spread

inside, Maison Bocuse has slipped pink praline, cream and glucose. Price: 8.60 euros per 210g

Where to buy Available online or in store
www.maisons-bocuse.com

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