Neuhaus and Tim Boury reinvent gianduja
Two Belgian icons of gastronomy announce collaboration
Neuhaus proudly announces the launch of a brand-new collection in collaboration with Tim Boury, the celebrated three-Michelin-starred Belgian chef. This exceptional assortment, titled “Les Savoureux”, brings together the world of pralines and gastronomy in a tribute to one of the most iconic chocolate traditions: gianduja.
Gianduja reimagined through a culinary lens
First created in 19th-century Italy, gianduja is a smooth blend of chocolate and hazelnuts, celebrated for its creamy texture and rich nuttiness. Neuhaus, the inventor of the Belgian praline, has partnered with three-Michelin-starred chef Tim Boury to reinvent this timeless classic into a bold and sophisticated gastronomic creation.
For “Les Savoureux,” the Neuhaus Maîtres Chocolatiers and Boury have worked hand in hand to craft five unique cube-shaped pralines. Each one places a different nut in the spotlight, elegantly paired with Belgian chocolate and unexpected hints of spices and fruits. A pistachio variant, tapping into one of today’s most in-demand flavours, adds a contemporary edge with its smooth texture and savoury-sweet finish.
A six-part gastronomic discovery
The tasting experience begins with a pure gianduja praline, shaped into a cube and featuring Neuhaus’ signature blend of hazelnuts and chocolate: smooth, harmonious and comforting.
In the hazelnut praline, the traditional gianduja is elevated by sobacha (roasted buckwheat), crispy feuilletine and a gentle note of sweet honey, offering warmth and crunch in perfect balance.
The almond creation pairs white chocolate and finely ground almonds, brought to life with caramelised almond pieces and a surprising burst of fresh yuzu citrus that adds a zesty contrast.
The pistachio praline combines soft pistachio and white chocolate with a hint of Sel de Guérande. Crispy puffed rice delivers a playful crunch, with a hint of cherry adding freshness and refined acidity.
For the walnut praline, a rich blend of blond chocolate and walnuts is complemented by the textured sweetness of muscovado sugar and the soft, comforting aroma of vanilla.
Finally, the pecan praline unites silky milk chocolate and roasted pecans with the warmth of cardamom and a delicate refreshing note of apple.
Explore « Les Savoureux » now
Presented in an elegant box, the collection features six indulgent pralines designed to awaken the senses. Whether treating yourself or delighting someone special, “Les Savoureux” invites you to savour this new interpretation of gianduja by Neuhaus and Tim Boury.
For those who want a first taste of the experience, a refined smaller giftbox is also available, featuring four carefully selected flavours from the collection.
This exclusive collection is available as from September in your nearest Neuhaus boutique and on the Neuhaus webshop.
Neuhaus Les Savoureux - 24 pralines (traditional giandula, pistache, walnut, almond, pecan & hazelnut) - €43,00
Neuhaus Les Savoureux - 12 pralines (walnut, almond, pecan & hazelnut) – €25,00
For media assets, visit the Neuhaus Newsroom.
Sarah Heuninck
