About LORLUT CARAMELS

A chef by trade and pastry chef at heart, Benoît Lorlut became, at the age of 23, “one of the youngest starred chefs in France” in 2009. In 2012, he set himself a new challenge and created his restaurant with his wife where he practices simple, fair cuisine and thus developed his interest in pastry. This is where he develops his first caramel... The distribution network mainly targets artisan chocolatiers, delicatessens, high-end hotels, bakers, pastry chefs... Lorlut caramels are also excellent delicacies that can accompany coffee in Michelin-starred restaurants, serve as welcome treats for guest rooms or complete gourmet baskets. Concerned about local commitments and supplies, human relations... A philosophy that is part of the composition of our recipes. Our trademark? Risk-taking in taste reflection, original and unique recipes to break standards... This expertise thus creates a gourmet, innovative and surprising experience. The distribution network mainly targets craftsmen chocolatiers, delicatessens, high-end hotels, bakers, pastry chefs... Lorlut caramels are also excellent delicacies that can accompany coffee in starred restaurants, serve as welcome treats for guest rooms or complete gourmet baskets.Read their story