Created for Mother’s Day 2022, this cake is an invitation to share from the first days of May! With elegance, it evokes spring, summons the rediscovered happiness of red fruits and sublimates the long-awaited flavour of the first strawberries. Almond crisp plays with the softness of the biscuit, the lightness of an airy mousse flavoured with infused basil and the freshness of fresh fruit.

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

The gesture of the craftsman, his meticulous work draws a case letting reveal a lace which contains in its heart this agreement rhubarb-elderberry which I like particularly. It has the taste of spring, of the flavours and scents of nature that surround and inspire me.

Shortbread pastry with organic Khorasan flour from Moulins Viron. Almond cream with Charentes-Poitou PDO butter. Rhubarb and elderflower compote from my garden*. Almond Chantilly. Crunchy rhubarb. Atsina Cress**. * Sourcing may change according to what nature offers. ** Aromatic plant with a slight aniseed flavour.

To share: 6 people or individual

Allergens : Gluten, eggs, fish, nuts, milk

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. Classic format for up to 8 people. Tiered cake in a “pièce montée” style for 10 people or more. Available for more than 14 people on request.

Pain de Gênes biscuit. Light Diplomat cream vanilla lime. Chantilly. Strawberries. Elderflowers according to availability.

To share: from 6 people (At least 48 hours in advance!)

Allergens : Gluten, eggs, fish, nuts, milk

A cheesecake to melt with pleasure! All the tastes of the traditional cake magnified by beautiful French products selected with love! The slightly spicy flavour of a crunchy shortbread. And a play of texture with the airy freshness of a fresh cheese mousse flavoured with lemon zest which encloses a melting heart.

Crunchy shortbread with muscovado sugar, Linnolat vegetable chocolate white almonds , praline, almonds and hazelnuts. Mousse with raw fromage frais* and lemon zest. Fresh cheese cheesecake*. Double cream cheese selected for the Délicatisserie’s cheesecake by Laurent Dubois, Meilleur Ouvrier de France fromager (One of the best French artisan cheese Maker).

To share: 6 persons or individual.

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

The fruit of the hazelnut tree is an invitation to all kinds of delicacies. A source of inspiration and an inexhaustible playground in pastry-making, Nina Métayer’s infinitely gourmet hazelnut explores its taste palette. A light mousse, an ultra-melting praline heart and a play of textures reveal the character of this individual dessert that is as regressive as it is addictive!

Sweet hazelnut pastry. Crispy praline. Hazelnut Pain de Gêne. Light hazelnut mousse. Caramel glaze. Unctuous praline with cocoa nibs and Linnolat’s French hazelnut paste. Whole hazelnut glaze. Fine chocolate leaves.

Individual dessert.

Allergens: Eggs, milk, fish gelatin, nuts.

Floral, all freshness, airy, slightly tangy, this elegant seasonal dessert is offered as a delicate attention to all Valentine’s lovers.

Light Fromage blanc (white fresh cheese) mousse with blackcurrant flower water. Confit of pear, grapefruit and hibiscus. Almond Pain de Gênes. Crunchy 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 for 6 persons or individual tart

Allergens: Gluten, eggs, nuts, milk

Delivery or pickup in Paris and its suburbs ( see delivery or pickup ).

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 slice

Allergens: Gluten, eggs, nuts, milk

Delivery and pickup in Paris and its suburbs ( see delivery or pickup ).