In this month of Valentine’s Day, between vanilla and chocolate, it’s with lots of love and pretty little hearts that we dedicate this dessert to all food lovers. Its play of textures and comforting flavours are just as inviting for romantic tête-à-tête as they are for shared indulgence, or not! A light confit of lemon awakens the roundness of the chocolate Cuddle, and the pecan praline enhances the sweetness of the vanilla Cuddle.

Chocolate cuddle: crispy with feuillantine, 70% dark chocolate, almond-hazelnut praliné and a hint of fleur de sel. Soft cocoa biscuit covered with a thin layer of confit of lemon. 66% and 35% cocoa chocolate mousse with a Crémeux 66% cocoa chocolate at its heart. Cocoa glaze. Decor : dark chocolate hearts.

Vanilla cuddle: crispy with feuillantine, white Linnolat almond couverture, almond-hazelnut praliné and a hint of fleur de sel. Almond Pain de Gênes biscuit. Light vanilla* mousse with a Crémeux vanilla* at its heart. Pecan praliné. White chocolate icing. Decor : white chocolate hearts. *From Madagascar.

Available as a duo or individually.

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

The tangy notes and freshness of citrus fruits give us the liveliness that awakens our senses in the heart of winter. Elegantly delicate, this new flower plays with the subtle aroma of lemon keffir leaves, the sweetness of candied citrus fruits and the acidity full of rondness of the confit of lemon.

Millet seed crisp, with almonds, feuillantine, Linnolat white almond Couverture and a hint of fleur de sel. Soft almond biscuit. Light mousse with cream infused with kaffir lime leaves. Confit of lemon and diced candied citrus fruit. White chocolate pastel flocking. At the heart of the flower: confit of lemon.

Individual dessert.

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

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 the crisp (ex- puffed rice) and vanilla mousse.

Crisp with puffed buckwheat crisp, puffed rice, millet seeds and pure fruit “white almond couverture” from Linnolat. 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.

A little, a lot, passionately, madly… Between the desire to say “I love you” with gourmandise and an unconditional love for chocolate and praliné, does your heart sway? Are you really going to share this sweet treat sublimated by the deliciously regressive taste of popcorn?

Composition: 70% cocoa chocolate shell. Almond praliné with homemade popcorn* and Madagascar vanilla. Decor : gold and cocoa powders. *May contain rare small pieces of non popped corn kernels.

Chocolate to share: approx. 95g

Allergens: milk, nuts.

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.