Two masters of Belgian gastronomy have joined forces to reimagine one of the most beloved traditions in chocolate-making. Neuhaus, the inventor of the Belgian praline and a house synonymous with refinement, proudly unveils Les Savoureux, a new collection created in collaboration with celebrated three-Michelin-star chef Tim Boury. Together, they revisit gianduja—a recipe rooted in Italian tradition and adored worldwide—and elevate it into a bold, modern expression of culinary artistry.
Gianduja was first crafted in 19th-century Italy, a velvety blend of chocolate and hazelnuts that quickly won acclaim for its smooth texture and deep nutty flavor. For Les Savoureux, Neuhaus and Tim Boury bring their distinct savoir-faire to this timeless creation, transforming it into a refined, sensorial journey. Each praline is conceived not merely as a sweet indulgence but as a gastronomic experience, an exploration of texture, contrast, and balance.
The collection presents five cube-shaped pralines, each spotlighting a different nut variety paired with Belgian chocolate and surprising accents of fruit, spice, or grain. It is a dialogue between tradition and innovation—where gianduja becomes the canvas for new and unexpected flavors.
A Symphony of Six Sensations
The journey begins with the Classic Gianduja Cube, a pure expression of Neuhaus craftsmanship. This praline celebrates the original harmony of hazelnuts and chocolate, smooth and comforting, the very essence of gianduja in its most authentic form.
Next is the Hazelnut Creation, where the traditional blend is refined with sobacha (roasted buckwheat), delicate feuilletine, and a whisper of sweet honey. The result is a warm, toasty composition with layers of crunch and softness that unfold on the palate.
The Almond Praline brings a fresh dimension, marrying white chocolate with finely ground almonds, caramelized almond fragments, and an invigorating touch of yuzu. The citrus lifts the richness, creating a bright and tangy contrast that lingers like a spark of surprise.
For lovers of pistachio, the Pistachio Praline offers a contemporary favorite. Smooth pistachio cream and white chocolate are enhanced with a hint of Sel de Guérande and crisp puffed rice for texture. A delicate note of cherry introduces a subtle tartness, balancing the creamy, savory sweetness with finesse.
The Walnut Praline unveils a deeper register: blonde chocolate and earthy walnuts entwined with the molasses-like depth of muscovado sugar and a soft veil of vanilla. It is at once rich, mellow, and warmly comforting.
Finally, the Pecan Praline captures a more aromatic sensibility. Roasted pecans enveloped in silky milk chocolate are brightened by the spiced warmth of cardamom and the delicate freshness of apple, a refined interplay of cozy and crisp.
An Invitation to Indulgence
Les Savoureux is presented in an elegant box designed to awaken all senses—a collection to savor slowly, whether as a moment of personal indulgence or as a gift destined to impress. A full-size box offers twenty-four pralines in all six flavors (€43), while a refined smaller box features twelve pralines with a curated selection of four flavors (€25).
This exclusive collaboration embodies the meeting of two Belgian icons: Neuhaus, guardian of praline tradition, and Tim Boury, a chef celebrated for his inventive, sensory-driven cuisine. Together, they invite chocolate connoisseurs to rediscover gianduja as never before—timeless, yet entirely reimagined.
Available from September in Neuhaus boutiques and the Neuhaus online shop, Les Savoureux is more than a collection. It is an homage, a reinvention, and an unforgettable tasting experience.
