In this new variation on a theme, the exotic flavors of our signature Pavlova invite you to travel to a tender gourmet moment that evokes the fragrant sweetness of the tropics. Vanilla and tonka bean are the perfect match to roundness, melt-in-the-mouth mango. Add fresh mango segments to the heart of the sharing cake, and delicate poaching for the elegant individual version.

Crunchy meringue. Pain de Gênes biscuit. Mango and passion fruit compotée with vanilla and tonka. Chantilly lightly spiced with tonka bean. Pavlova to share: fresh mango segments, lime zest, edible greens upon availability. Individual Pavlova: a fresh mango dice, fine white chocolate decoration.

To share for 6 people and individual

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

Nina has a special tenderness for this great classic, which is her grandfather Philippe’s favorite cake. Light on sugar and to enjoy, this elegant sharing pastry is faithful to the spirit of the traditional recipe, revealing its gourmet layers when cut. The softness of the syrup-soaked biscuit. The fruity, low-alcohol indulgence of Morello cherries cooked in Marsala wine. The lightness of the Chantilly contrasts with the acidulous notes of whole Morello cherries in syrup. The airy roundness of the ganache. And the icing on the cake, little Griottines® with Kirsch!

Biscuit Pain de Gênes with DeZaan Crimson Red cocoa soaked in Morello cherry syrup. Morello cherry compotée cooked in Marsala fine de Sicile DOP. Vanilla Chantilly. Whole morello cherries in syrup. White chocolate and vanilla mounted ganache. Leaves and 72% dark chocolate glaze. Whole Griottines ® semi-confit with Kirsch de Fougerolles.

To share: 6 or 8 people.

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

In the spirit of a Mont Blanc, the crunchiness of the meringue reveals the flavours of PDO fruit harvested in the chestnut groves of the Ardèche. The acidity of the blackcurrant wakes up this classic interpreted with lightness.

Crunchy meringue with hazelnut. Blackcurrant balls coated with a light PDO Chestnut mousse. Cloud of châtaigne jam and chestnut paste. A touch of rum. Rondelle(s) of roasted châtaigne.

To share: 8 persons or individual.

Allergens : Milk, nuts, gluten, soya, eggs, fish.

A novelty dedicated to 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. Crémeux vanilla. Light vanilla mousse.

Individual dessert.

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