24 compartments calendar: 12 with chocolates: 2x Milk chocolate-coated almond and gianduja praliné (10g*) ; 2x Dark chocolate-coated bourbon vanilla ganache (8.5g*) ; 2x Milk chocolate-coated blackcurrant pulp ganache (8.5g*) ; 2x Vénézuéla 75% dark chocolate ganache coated with dark chocolate (8.5g*) ; 2x Coeur coulant caramel coated with milk chocolate (8.5g*) ; 2x Praliné amande, crêpe dentelle, fève tonka coated with dark chocolate (10g*). 2 compartments with hazelnuts and almonds coated in milk, caramel or dark chocolate (7g*). 2 compartments with crunchy 66% chocolate chips with caramelized hazelnuts, cocoa nibs, fleur de sel (6g*). 2 squares with marron glacé (25g*). 3 compartments with a tea bag (3g*): 1x Rooibos and Coffee; 1x Délicatesse of Syracuse ; 1x Délicatesse Étoilée. 3 compartments with each a recipe and a little surprise.

*Approximate weight indicated per unit/case. Best before 31/01/2025.

Allergens: gluten, nuts, milk, soy. May contain egg, sesame and peanut.

Nina has a special tenderness for this great classic, which was her grandfather Philippe’s favorite cake. This year, she has created a more personal version of this elegant sharing cake, which reveals its gourmet layers when cut. The softness of the Sacher cookie. The fruity gourmandise of the Morello cherries. The light roundness of the mousse that contrasts with the tangy notes of the Morello cherry compote cooked in Kirsch. On the top, the sweet of some small Morello cherries in syrup and the crunch of pretty chocolate autumn leaves!

Sacher chocolate cookie 70%. Crémeux 66% Caraïbe dark chocolate. Thin crunchy chocolate leaf. Morello cherry compotée cooked in Kirch. Light vanilla mousse. Whole morello cherries in syrup. 72% dark chocolate glaze. Decor: chocolate autumn leaves and small morello cherries in syrup.

To share: 6 or 8 people.

Allergens: gluten, milk, egg, nuts, soy, fish gelatin.

A playful and unique creation that we imagined as the story of love at first sight, passionately gourmand, between an elegant icon of French pâtisserie and a little cake loved the world over.

66% cocoa chocolate chip cookie (or cookie XXL). Vanilla custard*. Vanilla Chantilly*. Mini (or small) 66% cocoa chocolate chip cookie. Saint-Cookie to share only: caramelized pecans. *Madagascar vanilla.

Individual or shared for 6 or 8 people.

Allergens: gluten, milk, egg, soy, fish gelatin.

This creation bring together all the comforting sweetness of childhood desserts with the elegant delicacy of individual entremets! In a spoonful or a mouthful, the perfect match of creamy rice pudding and unctuous caramel transports you into an ultra-gourmand cuddle, sublimated by the textures of puffed rice and vanilla mousse.

Crumble with puffed rice, Linnolat almond chocolate, millet seeds and crushed whole almonds. Vanilla rice pudding*. Vanilla mousse*. Homemade caramel with PDO butter and a touch of fleur de sel. *Madagascar vanilla.

Individual dessert.

Allergens: gluten, egg, milk, nuts, soya, fish gelatine.

Our Flower follows the seasons and returns in its original version with this subtle harmony of flavours between pear, grapefruit, hibiscus and the floral notes of blackcurrant. Deliciously fresh and airy, this refined dessert also plays a fine sensory melody between the lightness of the mousse, the softness of the pain de Gênes and the crispy of the crumble.

Light fromage blanc mousse with blackcurrant flower water. Confit of pear, grapefruit and hibiscus. Pain de Gênes with almonds. Crispy crumble with millet seeds and raw almonds.

Individual dessert.

Allergens: milk, gluten, egg, nuts, fish gelatin.