Onctuosity, freshness and lightness, in the spirit of a Fraisier with the added caramelized roundness of cooked fig: this dessert sublimates the taste of the exquisite French fig from Solliès. To be enjoyed during the short season of this delicate fruit that come from the Vallée du Gapeau from late summer to early autumn.

Pain de Gênes biscuit. Light almond diplomat cream. Roasted figs with Charentes-Poitou PDO butter, balsamic vinegar with Petimezi from Kalios, Petimezi and Vergus from Bourgoin. Airy almond Chantilly. Fresh figs from Solliès. Edible flowers according to availability.

To share: from 4 people (At least 48 hours in advance!)

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

Often forgotten in pastry-making, fresh grapes have inspired this creation, which invites us in at the end of summer as a sweet transition to autumn. The crispness of the sweet pastry and the comforting roundness of the almond cream. The spicy notes of cinnamon and Muscat sublimate the taste of cooked fruit, which contrasts with the freshness of the grapes fruits.

Crispy sweet pastry. Almond cream. Fresh red and white grapes cooked with cinnamon stick, then deglazed with Muscat*. Cinnamon-infused cream Chantilly. Fresh red and white grapes. Gourmet decor : Muscat* jelly, edible baby leaves depending on arrival. *Muscat de Frontignan AOC.

Individual or to share for 6 or 8 people.

Allergens: gluten, egg, milk, nuts, fish gelatin. Contains alcohol (sulfites).

A gourmet delight for Persian almond lovers! Crunchy, soft biscuit, onctuous moelleux, light mousse, praline: this creation plays with textures to sublimate the full range of pistachio flavors.

Pistachio* millet crisp. Pistachio* Pain de Gênes. Pistachio mousse*. Pistachio crémeux*. Pistachio praline. Decor: white icing and pistachios. *Kalios pistachio paste and-or Iranian pistachios (whole, crushed, petals).

Individual dessert.

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

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.

The crispy sweetness of Meringue. The gourmet lightness of Chantilly with hints of almond. The taste of roasted fruit enhanced by the freshness of lemon zest. The slightly tart flavors of fresh raspberries and blackberries… In this new version, still gluten-free, our signature Pavlova offers a concentrate of gourmandise that evokes walks in the sun.

Crunchy Swiss meringue. Soft, gluten-free almond biscuit* (only for large sharing sizes). Oven-roasted raspberries, blueberries, blackberries, redcurrants, blackcurrants with lemon zests. Orgeat Chantilly. Fresh raspberries and blackberries. Small cubes of lavender syrup jelly.

Individual or shared for 6 or 8 people.

Allergens: milk, egg, soy, fish gelatin and (large format only) nuts. *May contain traces of gluten.