Welcome to the refined chocolate world of Michel Cluizel! A world where each single treat is deeply satisfying and where quality matters so much more than quantity. Shall we say a French world?
Our Michel Cluizel selection features classic Orangettes (dark chocolate-coated candied orange slivers) and Mendiants (assorted chocolates with dried fruits and nuts), individual dark chocolate squares for elegant coffee times, and a variety of mini gourmet chocolate bars in colorful pouches bearing suggestive French names (Pause Insolente, Coup de Fouet, et Mon Truc à Moi). We also carry Michel Cluizel's thick and smooth hazelnut and cocoa spread (made with just five natural ingredients, and without palm oil) and irresistible 78% praliné spread.
Normandy-based Michel Cluizel has been handcrafting outstanding chocolates with carefully selected ingredients since 1948. Something you and your loved ones will instantly recognize when you taste your picks.Enjoy the flavors. Take good care of yourself.
Owner & Gourmand-in-Chief
Just in: more French favorites
Among the French favorites recently added to our shelves you will find André Laurent choucroute with vegetable méli-mélo, Valrhona Inspiration Passion Fruit baking mix, pistachio and roasted hazelnut culinary essences, and Zan mini licorice pastilles.
If there is a French treat you would like to find on our website, please share your craving with us.
Exciting on-site French cultural events are back this side of the pond. Enjoy your picks safely! (All the events listed below are on-site, not virtual.)
In Kansas City, MO the National WWI Museum and Memorial presents Silk and Steel: French Fashion, Women and WWI. Through September 6.
In Kansas City, MO the Nelson-Atkins Museum of Art presents Monet Water Lilies: From Dawn to Dusk. Through January 23, 2022.
New York's MoMA PS1 presents Niki de Saint Phalle: Structures for Life. Through September 6.
New York's Jewish Museum presents Louise Bourgeois: Freud's Daughter. May 21 through September 12.
In Williamstown, MA the Clark Art Institute presents Claude and François-Xavier Lalanne: Nature Transformed. Through October 31.
Wash quinoa several times then pour in a large saucer pan. Add 1½ volume of water and bring to the boil.
Cook on medium heat 10 to 15 minutes. Remove from heat. Drain and rinse quinoa. Let cool.
Cut and set aside the top of each tomato. Empty each tomato with a small spoon and crush the removed tomato bits together.
Remove bones from sardines and chop.
In a salad bowl mix quinoa, fresh goat cheese, chopped sardines, mustard, crushed tomatoes, and minced shallots. Add salt and pepper to taste.
Fill each tomato with the mixture and cover with top. Serve cool.