Carolina and Hugues Pouget, custodians of the traditions and excellence of the Maison Mazet de Montargis

To enter the Praslines Mazet shop, rue du Général-Leclerc, in Montargis, is to touch your finger a piece of French gastronomic history. Prasline is, in fact, considered the oldest candy in France. And since 2016 Maison Mazet is a “Living Heritage Company”, a label that celebrates the longevity and excellence of the oldest French pastry, “To the Duke of Praslin “, revived in 1903 by Léon Mazet.

From March 2020 Benoit Digeon, grandson of Léon Mazet (and current mayor of Montargis) wanted to pass the baton, this legacy is in the hands of Carolina and Hugues Pouget. “It is an immense pride and a real responsibility”recognizes Hugues Pouget, eager to perpetuate the soul of the house.

Work on the products and packaging

The pastry chef, who has worked alongside the greatest chefs and who he is founder of the house of Hugo and Victorjust as his wife, herself a chef, wanted to combine novelty and tradition, and for many months she did a double job: on new products, but also on packaging.

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What if we learned to cook at Factorie Mazet in Montargis?

For this, they immersed themselves with joy and curiosity in the rich archives of the Maison Mazet, finding the delicate liberty decorations of the Belle Epoquethe colors used over the decades, the inspirations, the old labels …

“We started with almond blossoms, old coats of arms and took up the beautiful blue of the Maison Mazet. We really wanted to keep this traditional side“, Emphasizes Hugues Pouget. “All the graphics were taken by hand”adds Carolina Pouget who, before learning to cook in New York, studied Fine Arts and was a decorator.The new boxes are inspired by the historic decorations of the Maison Mazet.

Seven new recipes

He works on the containers, but also on the content: Hugues Pouget has thus imagined seven new recipes for coated almonds, one of which with milk chocolate, one with peppermint, another “veggie”, with vegetable milk …

The chef, who was crowned French dessert champion in 2010, has also created sixteen new chocolate bars, made with “the finest cocoa beans in the world”.

The launch of these new products was slowed by the Covid health crisis, but today Carolina and Hugues Pouget are happy shoppers. Happy to cultivate contemporary flavors and recipes in Paris, by Hugo and Victor, and to watch over the centuries-old tradition of Montargis prasline.

Pascale Auditeau

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