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Maison Boissier Candy
On a station platform in 1827, young Bélisaire Boissier coated a batch of freshly-roasted chestnuts in sugar to preserve them, unwittingly inventing the candied chestnut. Years later, he would create the bonbon boule—a chocolate mold bursting with fruit that holds a place in the French culinary canon today. Paris’s sweetest legacy continues to enchant and innovate whilst honoring Boissier’s original vision.
