{"id":7878,"date":"2022-04-05T09:42:00","date_gmt":"2022-04-05T09:42:00","guid":{"rendered":"https:\/\/www.prnasia.com\/story\/archive\/3708457_AE08457_0"},"modified":"2022-04-05T09:42:00","modified_gmt":"2022-04-05T09:42:00","slug":"boissier-nearly-two-centuries-later","status":"publish","type":"post","link":"https:\/\/transmediavictoria.net.au\/?p=7878","title":{"rendered":"Boissier: Nearly Two Centuries Later"},"content":{"rendered":"\n\n\n
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PARIS<\/span>, April 5, 2022<\/span> \/PRNewswire\/ — In 1827, B\u00e9lisaire Boissier left his province to conquer Paris<\/span>, becoming the confectioner for the most discerning palates of his time. He had the brilliant idea of candying chestnuts to curb the decomposition process, and thus create the marron glac\u00e9, a new technique he applied to other confectionery products.<\/p>\n

To view the multimedia press release, please visit: https:\/\/www.multivu.com\/players\/uk\/9033251-boissier-nearly-two-centuries-later\/<\/a><\/p>\n

Maison Boissier<\/span> became part of our gourmet heritage thanks to its candy balls, lovely and smooth beads filled with fruit. Since always having candy on hand was customary at the time, Boissier’s sweets became the benchmark candy at theatres and the opera.<\/p>\n

Maison Boissier<\/span> developed new products until the 1930s, taking care to consistently showcase quality packaging and store decorations, until metal boxes came along, which it turned into true works of art, now highly sought-after by collectors.<\/p>\n

Four generations and three wars later, the story could have ended for this business, which laid dormant at the end of the 20th century. It was then awakened, saved, preserved and revamped by enthusiasts Sylvie Douce<\/span> and Fran\u00e7ois Jeantet, founders of the Salon du Chocolat and devoted fans of exceptional products.<\/p>\n

This revived a gourmet heritage and unique know-how blends tradition and modern times. Marrons Glac\u00e9s, Bonbons Boules, Froufrous, Perles C\u00e9lestes, P\u00e9tales de Chocolat… Today, Boissier candies, still artisanal and natural, change with the seasons and preserve their ingredients’ authentic flavours.<\/p>\n

Luxury French confectionery is finally reborn, revisiting the candy of yesteryear for a whole new generation to discover.<\/p>\n

Available online at www.maison-boissier.com<\/a><\/u><\/p>\n

And in stores<\/p>\n

77 Rue du Bac 75007 Paris<\/p>\n

48 Rue de Passy 75116 PARIS<\/p>\n

Corner Boissier
Galeries Lafayette Gourmet
Boulevard Haussmann 75009 Paris<\/p>\n

PRESS CONTACTS<\/p>\n

B.R\/P
Bertrand Chenau
bertrand.chenaud@b-rp.fr<\/a><\/u> <\/p>\n

Victoria Loeung<\/span>
victoria.loeung@b-rp.fr<\/a><\/u> <\/p>\n

\"Boissier,<\/a>
Boissier, almost 200 years in the making<\/span> <\/div>\n","protected":false},"excerpt":{"rendered":"

PARIS, April 5, 2022 \/PRNewswire\/ — In 1827, B\u00e9lisaire Boissier left his province to conquer Paris, becoming the confectioner for the most discerning palates of his time. He had the brilliant idea of candying chestnuts to curb the decomposition process, and thus create the marron glac\u00e9, a new technique he applied to other confectionery products. To […]<\/p>\n","protected":false},"author":8,"featured_media":7879,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-7878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business-news"],"yoast_head":"\nBoissier: Nearly Two Centuries Later - My Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/transmediavictoria.net.au\/?p=7878\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boissier: Nearly Two Centuries Later - My Blog\" \/>\n<meta property=\"og:description\" content=\"PARIS, April 5, 2022 \/PRNewswire\/ — In 1827, B\u00e9lisaire Boissier left his province to conquer Paris, becoming the confectioner for the most discerning palates of his time. 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