Created this year for Father’s Day, our rum Baba goes to summer quarters. Its mint Chantilly and light citrus notes bring to the amber character of this great classic, a gourmet summery freshness.

Brioche soaked in rum syrup, lemon zest, and Timut berries. Madagascar vanilla pastry cream. Lemon confit, candied citrus marmalade. Chantilly cream infused with fresh mint leaves. Icing infused with fresh mint leaves. Decoration: small edible sprouts depending on availability.

Individual or shared for 8 people.

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

The crispy sweetness of Meringue. The crispy sweetness of meringue. The roundness of cooked fruit and the delicate freshness of a fine Brunoise of fruit. The flavor of fresh peaches and raspberries… The summer version of our Pavlova, still gluten-free, offers a concentrated treat that evokes sunshine and summer hollidays.

Crisp Swiss meringue. Crispy Swiss meringue. In the entremets to share only: gluten-free almond biscuit. Peach* Compotée lightly seasoned with tonka bean, thin cut brunoise of fruits*. Chantilly infused with fresh mint leaves. Fresh fruits* with nappage (topped): peaches* and raspberries. Seasonal and edible sprouts and/or flowers. *Variety of peaches and/or nectarines depending on availability throughout the season.

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

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

Our strawberry tart is a concentrate of deliciousness with the taste of the sunny days! In this almost classic version, the textures play with the flavors between the fruit cooked with the sweet pastry, the unctuous of the pastry cream, the gourmandize of the confit, that of the Chantilly, and the subtle notes of jasmine tea, which together enhance the freshness of fresh strawberries.

Sweet dough baked in the oven with a thin layer of almond cream and small pieces of fresh strawberries. Madagascar vanilla pastry cream. Strawberry* confit infused with jasmine tea**. Chantilly infused with jasmine tea**. Fresh strawberries*. Decoration: edible flowers depending on availability. *French strawberries depending on availability. **Comptoir Français du Thé.

To share: 4, 6, 8 people and individual.

Allergens: gluten, milk, egg, nuts, fish gelatin, sulfites (hint of raspberry vinegar).

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 13 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

Pour le plus grand plaisir des amateurs de café, Nina a choisi de travailler un arabica très aromatique, tout en rondeur, qui développe des arômes de fruits à coque et aussi légèrement chocolatés. This combination both intense and sweet, inviting to take the time to appreciate the play of textures and subtle flavours.

Crispy feuillantine coffee* and hazelnut paste**. Biscuit made with hazelnut powder and hazelnut paste**. Crémeux with Santa Caete coffee from Brazil, selected by Gramgram, artisan roasters. Chocolate Mousse made with milk chocolate 40% and Caribbean dark chocolate 66%. Coffee glaze. Decor : dark chocolate 72%. *Linnolat coffee-flavored plant-based chocolate. **French hazelnut paste selected by Grégoire Bosquet.

To share: 8 persons or individual.

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

The elegant delicacy of our Fleur of season plays a subtle sensory harmony between its distinctive textures and its very summery flavors. The slightly tart roundness of the apricot compotée combines with the sweet, milky freshness of the mousse, with its herbaceous and vanilla notes of sweet clover, to evoke long summer days in the countryside.

Crispy with millet seeds and whole roasted crushed almonds. Pain de Gênes biscuit with almonds. Light mousse, milk infused with melilot*. Compotée d’abricots, infusion au thé vert à l’abricot**, miel et vanille. Decor velvet effect. *Dried leaves and flowers Nomie Épices. **Délicatesse Provençale, Comptoir Français du Thé.

Individual dessert.

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