In this new variation on a theme, the exotic flavors of our signature Pavlova invite you to travel to a tender gourmet moment that evokes the fragrant sweetness of the tropics. Vanilla and tonka bean are the perfect match to roundness, melt-in-the-mouth mango. Add fresh mango segments to the heart of the sharing cake, and delicate poaching for the elegant individual version.

Crunchy meringue. Pain de Gênes biscuit. Mango and passion fruit compotée with vanilla and tonka. Chantilly lightly spiced with tonka bean. Pavlova to share: fresh mango segments, lime zest, edible greens upon availability. Individual Pavlova: a fresh mango dice, fine white chocolate decoration.

To share for 6 people and individual

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

In the heart of summer, head for Provence with this light and fruity dessert of character. The tangy notes of wild berries meet those delicate of lavender, the freshness of an almond milk mousse and the indulgence of a Chantilly.

Crunchy shortbread. Soft almond biscuit. Roasted forest fruits* with some fresh lavender sprigs. Light mousse with almond milk and almond puree. Fine forest fruit jelly with lavender. Chantilly with a light int of lavender. Fresh blackberries. Purple Oxalys.

To share: 8 persons or individual.

Allergens: gluten, egg, dairy products, nuts, fish gelatin.

A novelty dedicated to Persian almond lovers! Crunchy, soft biscuit, onctuous moelleux, light mousse, praline: this creation plays with textures to sublimate the full range of pistachio flavors.

Pistachio* millet crisp. Pistachio* Pain de Gênes. Pistachio mousse*. Pistachio crémeux*. Pistachio praline. Decor: white icing and pistachios. *Kalios pistachio paste and-or Iranian pistachios (whole, crushed, petals).

Individual dessert.

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

In the spirit of the “Fraisier”, iconic french strawberry cake, like an invitation to share, between freshness, lightness, creaminess, delicacy , this dessert sublimates the subtle flavours of the fig. To be enjoyed during the short season of this delicate late summer fruit. Classic format for up to 8 people. Tiered Figuier (pièce montée style) from 12 people only on quotation.Available for more than 14 people on request.

Pain de Gênes biscuit. Light Diplomate cream almond taste. Airy Chantilly flavoured with almond. Fresh figs. Edible flowers according to availability.

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

Allergens : gluten, eggs, fish, nuts, milk

A pairing inspired by the wine harvest season. Figs are roasted in butter with the subtle sweetness of Petimezi, a grape mill syrup, and the tangy, almost lemony taste of Charentais Verjus. Freshness and lightness of the Chantilly and fresh fruits.

Sweet pastry. Roasted figs with Charentes-Poitou PDO butter, Petimezi and Verjus from Bourgoin House. Light almond Chantilly cream. Fresh figs.

To share: 6 servings or individual.

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

In this light, comforting version, our Fleur reveals an ultra-gourmand interplay of textures. The crunch of crumble, pecans and praline awakens the sweetness of vanilla between a creamy center and a light mousse. The olive oil adds a subtle roundness to the biscuit.

Crispy crumble with millet and pecan seeds. Vanilla biscuit, pecan and olive oil. Slivers of pecan nuts. Hazelnut and pecan praline. Crémeux vanilla. Light vanilla mousse.

Individual dessert.

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

Nina Métayer’s solitaire game is back for a few weeks! The chef has created a version of the game board that is as greedy as it is playful, with its creamy chocolate flavours, as an invitation to share beautiful moments with family and friends. It’s your turn to play!

Ultra-melting creamy Caribbean chocolate 66%. Gourmet caramel and creamy 66% chocolate mousse infused with Earl Grey tea and bergamot notes. Crunchy shortbread with cocoa and flower of salt. Fine 72% chocolate shell. Namelaka balls coated with chocolate.

To share for 8 people.

Allergens : milk, gluten, soy, egg.