Le Clos de Laure, Hazelnut spread - 150g
€12.50
(€83.34 kg)
Tax included
Hazelnut spread with Hazelnuts from Piemont IGP, manually prepared, 100% natural products. The hazelnuts from Piemont are known for their fine and long-lasting aromas. caramelized manually in a copper kettle.
Producer: Le Clos de Laure is a young and dynamic business in Nice that is also very conscient of tradition and focusses on artisanal products. It has been founded in 1998 and is specialized on the production of natural products with influences particularly, but not only, of the two cultural zones that Nice represents: the "culture nicoise" and the "culture provencale". In their continous believe in new things they are looking for new and innovative product ideas from the whole mediterranean zone!
| 4 Items |
Data sheet
| Netto weight | 150g |
| Allergens | May contain traces of nuts. |
| Packing | Glas jar |
| Ingredients | Hazelnut from Piemont 70%, sugar |
| Producer | Le Clos de Laure, 10 avenue du Général de Gaulle, 06340 Drap, France |
| Average Nutritional values per 100g | Energy value: 2543kJ/613kcal - Fat: 47g thereof saturated fat: 4,3g - Carbohydrates: 33,6g thereof sugar: 30,7g - Protein: 10,7g - Salt: 0.0g |
| Consumption instructions after opening | Refrigerate after opening |
| Best Before | 03/28 |
16 other products in the same category:
Crispy, with a refined and intense flavor of red bell Pepper and Espelette pepper
Jam made from Meeker raspberries, jelly-like texture, enriched with raspberry seeds .
Produced with passion in Britanny.
mustard with wasabi, sesame and soy savor
Crispy, with a refined and intense flavor of black olives.
The traditional Breton recipe is sardines preserved in pure peanut oil, a particular oil chosen because it enhances the good taste of the sardine!
100 % Provence, authentic taste, manually produced
Delicate rabbit pâté, enhanced with Norman Calvados. Fine, unctuous flavours, perfect as a sandwich or an aperitif. Hand-crafted and traditional.
Prepared in extra virgin olive oil with acar and chilli pepper and canned by hand.
This vinegar with blackcurrant pulp fits perfectly to both sweet and salty plates and gives them a delicious blackcurrant flavour!
La Quiberonnaise Breton fish soup is considered the best in the region!
You might also like
syrup with rose flagrance like in the gardens of Provence!
