The praline from Montargis, the marshal's weakness

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What’s this?

Praline (sugar almond) rimes with Montargis! A small city in Loiret département, where confectioner Mazet make the real pralines. Mazet jealously keeps the primitive recipe, created in 1636...

But, what’s a praline? Aah, bunch of little greedy ones! It’s a roasted and caramelized almond: you’ll recognize the Montargis one by his crunchy, shiny, caramel shell. Nowadays, they’re flavoured with cherry, orange and clove, salted butter caramel.

The little history

"Oh, my butler had a wonderful idea, when he created those little candies!" probably thought Mr. the marshal de Plessis-Praslin. And yet... Clément Jaluzot, butler but also marshal and duke de Choiseul's cook, simply roasted almonds in sugar: little did he knew that his master would love the recipe!

Immediately, king Louis XIII’s court also adopted the candy. And Jaluzot decided to open a little shop in Montargis, in 1636, called Au maréchal duc de Praslin. A sign that we still can see carves on the nice Neo-Gothic house raised in 1920, the current shop.

And when people asked him the name of those sweets, Jaluzot immediately answered "Praslines"... a tribute to the marshal! Be-cause people often used to call them "pralines Jaluzot". In the beginning of the 20th century, Léon Mazet turned up.

This confectioner who worked in the best French shops moved in Montargis, place de la République. He just bought Jaluzot’s recipe! Shops opened in Paris and Mazet became famous!


And also!