Prasline is fineness coated with brown sugar and caramelized. It was proposed by Marshal de Plessis Praslin to end a sumptuous and gargantuan meal. Indeed, the marshal was sent to Blaye in 1649 to negotiate with the Bordeaux “frondeurs”. The latter had refused access to Bordeaux to the emissary who was forced to stay in Blaye. And it was there that he had the idea of an extravagant meal to which all the rich people of Bordeaux would be invited. He asked his pastry chef to create a treat that would end this meal, the prasline was born.