GUILLAUME TELL
Enjoy traditional Swiss flavours with our GUILLAUME TELL collection. We take you on a journey to explore ingredients from different regions such as the moutarde de Bénichon and meringue double crème from Fribourg, Läckerli from Basel, raisinee from Vaud and the famous apricot from Valais.
RAISINÉE: Rediscover through this macaron, the sweetness, fruitiness and creaminess of the raisinée, an ancient and traditional mixture made from concentrated pear and apple juice. Raisinée is a speciality from Vaud and Fribourg and is also known as vin cuit.
CUCHAULE MOUTARDE DE BÉNICHON: This unique macaron combines the flavours of Cuchaule, a saffron brioche with the moutarde de Bénichon. This speciality from Fribourg is one of the most popular flavour combination in the canton.
MERINGUE DOUBLE CRÈME: We wanted to pay tribute to this traditional delicacy from Fribourg through a rich and creamy macaron.
HAZELNUT MILK: If Switzerland was represented by one type of chocolate it would definitely be the popular hazelnut milk chocolate. For this macaron, we use Villars Milk Chocolate made with traced milk from Fribourg.
ABRICOT DU VALAIS: Known as the prince of the Valais orchard, apricot is the emblematic fruit of Valais. It is characterised by a beautiful orange-red color, velvety skin, a sweet and tangy taste.
LÄCKERLI: With this macaron, we take you to Basel, where this traditional biscuit is originated from. Made with the finest ingredients including, freshly ground almonds, hazelnuts, honey, orange and lemon peel, mixed with delicious spices.
RAISINÉE: sugar (CH), ALMONDS, EGG whites (CH), white chocolate couverture (sugar, cocoa butter, whole MILK powder, emulsifier: SOY and rapseed lecithin, natural vanilla flavouring), pear juice concentrate (CH), natural colouring: carmin (E120).
CUCHAULE MOUTARDE DE BÉNICHON: sugar (CH), ALMONDS, EGG whites (CH), white chocolate couverture (sugar, cocoa butter, whole MILK powder, emulsifier: SOY and rapseed lecithin, natural vanilla flavouring), heavy CREAM (CH), moutarde de Bénichon (sugar, star anis, cinnamon, pear juice concentrate, MUSTARD powder, gluten free flour), saffron, natural colouring: apple extract.
MERINGUE DOUBLE CRÈME: sugar (CH), ALMONDS, EGG whites (CH), double CREAM (CH).
LAIT NOISETTE: sugar (CH), ALMOND, EGG whites (CH), MILK chocolate couverture (sugar, whole MILK powder from Fribourg, cocoa butter, cocoa mass, WHEY powder, BUTTER fat, dried MALT extract (BARLEY), emulsifier: rapeseed lecithin, natural vanilla flavour), HAZELNUT paste from Piedmont, natural colouring: apple extract
ABRICOT DU VALAIS: sugar (CH), ALMONDS, EGG whites (CH), apricot purée, glucose syrup, dextrose, pectine, natural colouring: paprika oil extract.
LÄCKERLI: sugar (CH), ALMONDS, EGG whites (CH), white chocolate couverture (sugar, cocoa butter, whole MILK powder, emulsifier: SOY and rapsee lecithin, natural vanilla flavour), heavy CREAM (CH), HAZELNUT paste from Piedmont, honey, lemon peel, candied orange peel, mix of spices, natural food colouring: apple extract.
NUTRITIONAL VALUES PER 100 g:
- Energy: 485 kcal
- Fat: 26 g of which saturated: 9.4 g
- Carbohydrate: 55 g of which sugars 54 g
- Protein: 7.7 g
- Salt: 0.13 g
ALLERGY WARNING: NUTS, DAIRY, EGGS, SOY and MUSTARD.
Keep the macarons in their original box for up to 5 days in the refigerator. We recommend taking them out at least 20 minutes before serving to enjoy their texture and flavour at their best.
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