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. Enjoy it during the very short season of this delicate late summer fruit. Classic format for up to 8 people. Tiered cake in a “pièce montée” style for 10 people or more.pièce montée” style for 10 people or more. Available for more than 14 people on request.

Genoa bread 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. Fresh figs.

To share: 6 servings or individual.

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

In the heart of summer, head for Provence with this light and fruity dessert of character. he acidulous notes of wild berries are matched with the delicate notes of lavender and the freshness of an almond milk mousse.

Crunchy shortbread. Soft almond biscuit. Roasted forest fruits* with some fresh lavender sprigs. Light mousse with almond milk and almond puree. Fine jelly made with lavander. Fresh forest fruits*. Oxalys. *Currants, blackberries and raspberries, depending on availability.

To share: 8 persons or individual.

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

Always deliciously fresh and light, this elegant dessert follows the seasons! In this month of September, which offers a nice transition between the summer holidays and autumn, enjoy the very short season of the mirabelle plum. The delicate natural sweetness of this lightly cooked late-summer fruit goes perfectly with the freshness of a light fromage blanc mousse with notes of jasmine tea. Add the softness of the Genoa bread with almonds and the crunchiness of the crumble and enjoy a perfect moment of indulgence!

Light fromage blanc mousse infused with jasmine tea. Compote of mirabelle plums and roasted fresh mirabelle plums. Genoa bread with almond paste. Crunchy crumble with millet seeds and raw almonds.

Individual dessert.

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

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

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