Dicovering the delicate flavours of French peanuts from Nouvelle Aquitaine is the origin of this elegant and regressive creation. Caramelised fruit, paste and praliné combine perfectly with chocolate to create a dessert that is both smooth and crunchy, subtly evoking fond childhood memories.

Crispy made with home made peanuts paste* and crêpes dentelles. Biscuit with 62% cocoa dark chocolate and caramelised peanuts*. Creamy homemade peanut paste*. Homemade peanut praline*. 66% dark chocolate mousse. Edible decoration: chocolate cream dot(s). Fine 70% dark chocolate flower. Caramelised peanut(s). *French peanuts from Nouvelle-Aquitaine sourced by Grégoire Bosquet, La Réserve de Cérès.

To share for 8 people and individual.

Allergens: gluten, milk, eggs, nuts, fish gelatine, sulphites (cider vinegar). Traces of allergens: mustard and sesame.

Our gluten-free exotic Pavlova is back in an even fruitier version with tangy and slightly spicy notes that contrast with the sweetness of the crunchy meringue and the unctuous of the Chantilly cream. A light marinade sublimate the flavours of fresh mango.

Crunchy meringue. Mango and passion fruit compotée with Madagascan vanilla. Chantilly cream infused with passion berries*. Lightly marinated fresh mango cubes. Garnish: small cubes of lime jelly, dried lemon zests, edible flowers depending on availability. * Spice from Terre Exotique.

To share for 4, 6 ou 8 people and individual.

Allergens: milk, eggs, fish gelatine. Traces of allergens: soya.

In the spirit of a Mont-Blanc, the crunchiness of the meringue reveals the taste of chestnut and the acidulous of blackcurrant awakens this classic interpreted with lightness. Our creations are never set in stone and for this new version, we have also selected an excellent organic XO Cognac and also slightly emphasised its flavour with those of candied chestnut.

Crunchy hazelnut meringue. Blackcurrant balls (individual) or blackcurrant confit with blackcurrant balls (dessert to share). Light chestnut mousse. “Vermicelli” : chestnut paste with a hint of Maison Planat organic XO Cognac and at the centre : one or some pieces candied chestnut and one (indivudual) or some (to share) thin slice of roasted chestnut.

To share: 4, 6, 8 people and individual.

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

This seasonal tart invites to (re)discover quince, an often forgotten fruit, through gentle cooking and spices that reveal a palet of textures and flavours. The taste of the sweet pastry, generously buttery match perfectly with the compotée. The delicate roundness of the Chantilly cream with hints of vanilla from sweet clover. Elegant, melt-in-the-mouth petals with a slight crunch and the swet and spicy taste of the pickles of quince.

Sweet pastry baked in the oven with a thin layer of almond cream. Quince compotée with homemade syrup made from quince peel, cinnamon tree berry and Madagascan vanilla. Chantilly cream infused with sweet clover. Petals: melt-in-the-mouth slices of quince. Thin slices ok quince pickles (star anise, cinnamon sticks, cinnamon tree berry*, Timut pepper*, cider vinegar). *Spices from Terre Exotique.

To share for 8 people ans individual.

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

This creation brings together all our fondest memories of apples in an elegant individual dessert. The brunoise of raw fruit adds freshness to the cooked compotée. The vanilla whipped ganache that coated it and delicately arranged caramelised petals evoke the indulgence of a Tarte Tatin often served with a quenelle of crème fraîche.

Crunchy shortbread made with French Moulins Viron flour and PDO* butter. Soft Madeleine biscuit made with PDO* brown butter. Tonka bean Crémeux. Apples cooked in compotée and raw apple brunoise. Whipped Ganache made with thick cream and Madagascar vanilla. Strips of melt-in-the-mouth caramelised apples. *Charentes-Poitou.

Individual dessert.

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

In this light, comforting version, our Fleur reveals an ultra-gourmand interplay of textures. The crunch of crumble, pecans and praline awakens the sweetness of vanilla between a creamy center and a light mousse. The olive oil adds a subtle roundness to the biscuit.

Crispy crumble with millet and pecan seeds. Vanilla biscuit, pecan and olive oil. Slivers of pecan nuts. Hazelnut and pecan praline. Vanilla crémeux. Light vanilla mousse.

Individual dessert.

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