praline: Sugar, dark chocolate, almonds, hazelnuts, almond cream, orange peels, walnuts, nougatine;
Gianduja: Sugar, hazelnuts, cocoa, whole milk powder, vanillin, feuilletine, Puffed rice, dark chocolate,
Milk chocolate: cocoa, sugar, Cocoa butter, powdered milk, emulsifier: Soy lecithin, Wheat dextrose, pectin, fructose, sorbitol;
Dark chocolate 70%: cocoa, sugar, cocoa butter, emulsifier: soy lecithin
Decor: nuts, almonds, hazelnuts, pistachios, grapes, orange and lemon peels, cocoa butter.
Possible traces of allergens: Sesame, nuts, Gluten-containing cereals, sulphites, milk and milk-based products, egg and soy
It was only in 2010 that the first book devoted entirely to the Pont-Neuf was published ("Behind the scenes of the New Bridge").
His authors Laurent Petitguillaume, Isabelle Bourdet, passionate about The history of Paris, wanted to share their knowledge on the sidelines of the oldest bridge in the capital.