Published in April 1980 in La Presse Riviera/Chablais, the article «Toujours de tradition l'œuf de Pâques au ventre gonflé de sucreries» paid tribute to the Touzeau family's pastry and chocolate-making expertise. Back in the day, Monique and her husband ran their shop in Annemasse, where each Easter egg was handcrafted using precise and exacting methods.
Behind the decorated display cases, the couple carried on the Easter tradition with passion, selecting exceptional couverture chocolate and mastering the delicate art of tempering. These gourmet creations, filled with pralines and almond paste, already embodied the spirit of exacting standards, refinement and generosity that still characterise Touzeau today.
Below is a scanned image of the original article, showing the full text as published in 1980.
