Whole violet flowers candied in sugar. Made with respect for tradition, each flower is picked by hand, coated in syrup and sugar to be candied. This rare product is used to decorate cakes, whipped cream, candied chestnuts and chocolates.
As an aperitif, slip a crystallized violet into a flute; add a little Violette liqueur, champagne or crémant. the sugar that coats the flower dissolves and it gently flies to the surface.
