The crispy roundness of the meringue. The lightness of a delicate tea-flavoured Chantilly cream. The fruity sweetness of the pear and the vivacity of the grapefruit, the freshness of the raw fruit and citrus segments… In this original take, our gluten free* Pavlova offers a delicate, indulgent transition from Indian summer to the first signs of autumn.

Crispy Swiss meringue. For shareable Pavlovas only: gluten-free* Pain de Gênes biscuit. Chantilly cream infused with Généreuse Dame Nature tea from Le Comptoir Français du Thé. Pear confit. Lightly glazed pears and segments of French pears lightly seared with a blowtorch, grapefruit supremes. Shards of grapefruit peel, candied in-house.

Individual dessert or to share for 4, 6 and 8 people.

Allergens: milk, eggs, fish gelatine. In Pavlovas for sharing only: nuts. *May contain traces of gluten.

In this new version, the fig leaf lends the Chantilly cream delicate vegetal notes. Its lightness contrasts with the richness of the fruit cooked in butter, the subtle sweetness of Petimezi – a grape marc syrup – and the tangy, almost lemony notes of the Verjus, which bring out the freshness of the tasty fresh French figs.

Sweet pastry baked in the oven with a thin layer of almond cream and fresh fig* quarters. Fig* compotée made with Charentes-Poitou AOP butter, Verjus, Petimezi** and Petimezi balsamic vinegar**. Chantilly with cream infused with fresh fig leaves. Raw figs*. Garnish: edible shoots, subject to availability. *French figs. **Kalios.

Individual dessert and to share for 4, 6 and 8 people.

Allergènes : gluten, lait, œufs, fruits à coque, soja, gélatine de poisson, sulfites (vinaigre et Verjus).

In the spirit of our lemon tart, this seasonal creation combines the delicately buttery richness of the sweet pastry, the fruity roundness of the crémeux, the vivacity of the confit that match with the fresh blueberries, the lightness of the meringue and the freshness of the lime zest.

Sweet pastry made with Charentes-Poitou AOP butter. A thin layer of almond cream. Blueberry Crémeux. Blueberry and blackcurrant confit, raw blueberries. Light, soufflé-style meringue with lime zest. Decoration: 100% fruit blackcurrant powder.

Individual dessert and to share for 4, 6 and 8 people.

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

The creamy texture, the freshness and the airy lightness of Japanese biscuit, in the style of a Fraisier cake, with the caramelized roundness of cooked fruit: this dessert highlights, for a brief season, in the exquisite flavour of French figs that flourish in our regions from late summer to early autumn.

Japanese biscuit. Light almond diplomat cream. Figs* roasted in Charentes-Poitou AOP butter, Verjus, Petimezi** and Petimezi** balsamic vinegar. Fig leaf Chantilly cream. Raw figs*. Edible flowers, subject to availability. *French. **Kalios.

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

Allergens: gluten, milk, eggs, nuts, soya, fish gelatine, sulphites (vinegar and Verjus).

In this new version, the crispy texture as well as the freshness of the citrus notes in the confit and the yuzu caramel awake the comforting sweetness of this elegant individual dessert, which evokes childhood with all the indulgence of a creamy rice pudding and the lightness of a vanilla mousse.

Crispy with puffed rice, buckwheat, crêpes dentelles, Linnolat white almond plant-based chocolate, pinch of fleur de sel. Vanilla rice pudding*. Citrus confit. Vanilla mousse*. Homemade yuzu caramel. Decor: cigarette tuile. *Madagascar.

Individual.

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

After the summer break, our Flower offers a new sensory experience, combining a crispy with linseeds, the softness of the biscuit, the tangy freshness of blackcurrant confit and the floral notes of a light violet mousse.

Crispy Viennese shortbread, brown linseeds, white chocolate, fleur de sel. Soft Dacquoise biscuit. Blackcurrant confit, hint of balsamic vinegar. Violet mousse.

Individual dessert

Allergens: gluten, milk, eggs, nuts, soya, sulphites (vinegar), fish gelatine.