Nina Métayer’s solitaire game is back for a few weeks! The chef has created a version of the game board that is as delicious as it is playful, like an invitation to share beautiful moments with family and friends. Enjoy its unctuous chocolate flavours. It’s up to you!
The solitaire is available each day in limited edition, some dates may not be available anymore, try your luck another day.

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.

The liveliness of the ginger gives it character; the sweetness come from the pear and the light mousse; the indulgence of the chestnut harmonises the whole: this little individual cake reflects the sparkling personality of the chef who created it!

Composition: sweet pastry with almond powder. Soft chestnut biscuit*. Pear compote, lime notes, small pear cubes. Light mousse infused with fresh ginger. Decor : candied ginger and edible flowers according to availability. *Chestnut paste and purée.

Individual dessert.

Allergens: Milk, nuts, gluten, soya, egg, fish gelatin.

For the greatest pleasure of coffee lovers, Nina has chosen to work with a very aromatic Arabica, all in roundness, which develops both nutty and slightly chocolatey aromas. This combination both intense and sweet, inviting to take the time to appreciate the play of textures and subtle flavours.

Composition: crispy with feuillantine, coffee* and hazelnut paste*. Biscuit with hazelnut powder and hazelnut paste*. Crémeux Santa Caete, a coffee from Brazil selected by Gramgram, artisanal roasters. Milk chocolate mousse 40% and dark Caribbean chocolate 66%. Coffee glaze. Decor : 72% dark chocolate. Linnolat: vegetable chocolate with coffee and French hazelnut paste.

To share: 8 persons or individual.

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

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 or 8 people and individual.

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

The olive tree, symbol of peace, also evokes strength. This is also the spirit of this entremets with strong flavors that will seduce chocolate and olive lovers. For this association, the chef has found the right balance between the sweet chocolate flavors, the freshness of lemon zest and the fruity power of the Kalamata olive.

Praline with French hazelnuts, Kalamata* olives and Kalamata* olive paste. Cocoa cookie with 02* olive oil and Kalamata* olive slivers. 66% dark chocolate mousse with lemon zest, Bachès citrus fruits. Chocolate shortbread. Hint of fleur de sel. Chocolate icing. Rameau decoration: cocoa tile. *Kalios products

Entremets to share for 8 persons and individual

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