An icon of French sugar cane history, la Perruche is part of our gastronomic and cultural heritage. Since 1890, la Perruche has has embodied the French chic and refinement that the world envies both in France and far beyond its borders. This is how la Perruche became both iconic and representative of the highest degree of sophistication.
With exclusive processes and unique recipes, la Perruche's know-how has been preserved from its very inception. la Perruche's range includes Cassonade brown sugar, brown and white rough cut cubes, minis, cubes and Sticks.
Enter the world of la Perruche with incredible recipes for exceptional food you can share with everybody.
La Perruche now appears on the table, and even the menu of Chef Angelo Musa, World Pastry Champion and Meilleur Ouvrier de France, in his tearoom at Harrods in London.
La Perruche now appears on the table, and even the menu of Chef Angelo Musa, World Pastry Champion and Meilleur Ouvrier de France, in his tearoom at Harrods in London. Angelo Musa has concocted his famous apple pie with a nod to the tasty Nantes travel cake. A classic made with our La Perruche brown sugar that combines visual elegance with the nostalgic flavours of this quintessential dessert.
Discover two new recipes created by World Pastry Champion and Meilleur Ouvrier de France, Angelo Musa.
Let yourself be enticed by the creamy caramelised milk recipe made using our La Perruche brown sugar. And what better way to accompany it than with a Liège-style waffle made with our irregular cubes. Follow the step-by-step instructions for these two recipes with expert advice from Angelo Musa.
To upgrade your classic "butter-sugar" crêpes, discover our recipe for crêpes with roasted pears and cassonade
la Perruche is taking flight alongside the "Meilleur Ouvrier de France pâtissier-confiseur" : Angelo Musa