Fresh and delicately tart, this dessert reveals the subtle flavors of pear and citrus fruits sublimated by the texture of a crunchy tart base, the roundness of the pistachio almond cream and the lightness of a Chantilly with orange blossom water.

Crispy sweet pastry. Pistachio almond cream. Confit with Bachès citrus fruits and Comice pear brunoise. Chantilly with orange blossom water. Segments of fresh citrus fruits*: tangelolo (tangerine-pomelo), organic Corsican grapefruit, blood orange, kumquat. Dried yellow lemon peel. *Vegetables according to availability during the season.

To share: 6 servings or individual.

Allergens : Gluten, eggs, milk, nuts, 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.

All the authenticity and gourmet pleasure of an emblematic family recipe! Nina has chosen to sublimate this comforting dessert, with a taste of childhood memories and sharing, with high quality ingredients, PDO butter, raw cream selected by a renowned creamer-cheesemaker and homemade caramel. This elegant individual version is pure indulgence between the melting texture of a beautiful piece of caramelised apple, a delicately crumbly puff pastry, the soft unctuousness with slightly acidic notes of the raw cream and this deliciously regressive caramel heart.

Composition: Caramelised apples. Puff pastry made with AOP Charentes Poitou butter. Creamy caramel with homemade fleur de sel. Laurent Dubois’ raw cream.

Individual dessert.

Allergens: Milk, Gluten.

Our Flower follows the seasons and returns in its original version with this subtle harmony of flavours between pear, grapefruit, hibiscus and the floral notes of blackcurrant. Deliciously fresh and airy, this refined dessert also plays a fine sensory melody between the lightness of the mousse, the softness of the pain de Gênes and the crispy of the crumble.

Light fromage blanc mousse with blackcurrant flower water. Confit of pear, grapefruit and hibiscus. Pain de Gênes with almonds. Crispy crumble with millet seeds and raw almonds.

Individual dessert.

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

Meyer lemon, hana yuzu and bergamot lemon for the Crémeux, zests according to seasonal arrival: this tart invites to discover the subtle flavours of exceptional French citrus fruits. A delicate marriage between the power of the fruit and the sweetness of the meringue.

Crunchy texture shortbread dough made with PDO butter. Flour T80 Moulin Viron. Soft and buttery almond cream. Crémeux with Bachès citrus fruits. Light blowed meringue with Bachès citrus zests.

To share: 6 servings or individual.

Allergens: Gluten, eggs, milk, nuts, fish (gelatne)

Between the power of the flavours and the feuillantine’s crispness, Chef Nina Métayer sublimates with elegance and delicacy this classic dessert dedicated to chocolate lovers.

Shortcrust pastry with PDO butter, cocoa and fleur de sel. Chocolate light Crémeux. Crispy Feuillantine. Caramelized pecans. Chocolate decoration for an airy touch.

To share: 6 servings or individual.

Allergens: Gluten, eggs, nuts, milk

The “flan pâtissier” (pastry pudding) is a great classic of the French gourmet repertoire that everybody love to share at any time of the day. Nina Métayer’s, precise in the cooking to give it this creamy and melting texture so comforting, combines the flavours of tonka bean and vanilla.

Sweet pastry. Custard Tonka bean, vanilla.

To share: 6 people or individual portion.

Allergens: Gluten, eggs, nuts, milk

All the simplicity and authenticity of quality products at the service of taste! In keeping with tradition, its frangipane with almond cream and roasted almond slivers sublimates the deliciously crumbly and melt-in-the-mouth texture of its flaky pastry, delicately laminated to create a pattern of floral lines.

Puff pastry with Charentes-Poitou PDO butter and organic T80 millstone and small spelt flours from Moulins Viron. Frangipane with almond cream. Roasted almonds.

Galette 4/6 servings or 6/8 servings.

Allergens : Cereals containing gluten, eggs, milk, nuts.