Crunchy meringue. Biscuit Pain de Gênes with almond. Chantilly poppy lightly infused with black tea. Pavlova to share: strawberry poppy confit and strawberry pieces*. Strawberries*. Vervain flowers according to availability. Small drops of strawberry confit.
Individual Pavlova: strawberry* poppy confit and fresh red berries**. Decoration: strawberries and white chocolate. *Soft, juicy and sweet French strawberries. ** Blueberry and raspberry.

To share for 6 people and individual

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

Freshness, lightness, creaminess, delicacy, the Fraisier is the ultimate summer dessert. It has the taste of shared moments and for the Chef Nina Métayer, the one of her birthday cake. Fraisier as a tiered cake style from 12 people onwards, by estimate only.

Pain de Gênes biscuit. Light vanilla elderflower diplomate cream. Chantilly. French strawberries. Elderflowers according to availability.

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

Allergens : Gluten, eggs, fish gelatin, nuts, milk

The perfect rhubarb-strawberry combination is always a great source of inspiration. The signature puff pastry of Nina Métayer, delicately crumbly and melting in mouth, and the almond cream adds a nice roundness to the slightly acidic flavour of the rhubarb cooked in two ways with a syrup prepared with its peelings. Add the sweetness of the Chantilly and the juicy, sweet strawberries and enjoy the taste of summer!

Charentes-Poitou PDO butter puff pastry with T80 millstone flour and organic small spelt flour from Moulins Viron. Almond cream with crushed and roasted almonds. Compotée of rhubarb*. Poached rhubarb* French strawberries. Light Chantilly with Madagascar vanilla bean. Edible flowers: Astina cress. *With rhubarb syrup made with peeling flavoured with fresh thyme. French rhubarb and strawberries, varieties throughout the season.

To share: 4 or 8 people.

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

A lot of love for this cake that invites to share with elegance. It evokes the beautiful days, summons up the rediscovered happiness of red fruits and sublimates the long awaited flavour of the first strawberries. The crispness of the almond plays with the softness of the biscuit, the lightness of an airy mousse flavoured with infused basil and the freshness of fresh fruits.

Almond praline chocolate crisp. Soft lemon biscuit. Confit of strawberries seasoned with cardamom. Airy mousse with Kalios fresh infused Basil*. Fresh strawberries, varieties selected according to the season. Edible flowers. *Fresh basil infusion with extra virgin olive oil.

To share: 8 persons or individual.

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

In this new seasonal version, our Fleur reveals the play of textures that distinguishes it, the sweet-tart vivacity of summer fruits, the freshness of yoghurt and the roundness of elderflower, which together enhance its fresh and ultra-indulgent character.

Crispy with millet seeds and crushed whole almonds. Soft vanilla biscuit. Light yoghurt and elderflower mousse. Insert coated in a thin crunchy layer of white chocolate : confit of strawberries with pieces of fresh roasted rhubarb and with thin brunoise of raw rhubarb. Decor : velvet with morning dew effect.

Individual dessert.

Allergen : milk, nuts, gluten, soya, eggs, fish gelatin.

With great tenderness, we dedicate this hug to all those who dream of a very, very sweet hug therapy! Its play of textures and the comforting flavours of vanilla invite you to melt with happiness. A concentrate of sweetness enhanced by the praliné and olive oil which gives a nice roundness to the biscuit.

Breton shortbread. Soft biscuit with pecan chips and a touch of olive oil. Hazelnut and pecan praline. Light Madagascar vanilla mousse with a creamy vanilla centre. Vanilla glaze White chocolate decor.

Individual dessert.

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