Like a star that magnifies space, this gourmet creation is also the central element that sublimates the aesthetics of the table, inviting us to conclude in beauty this precious time of great shared meals. The comforting flavors of this meticulous work of goldsmith envelop young and old alike, lulled by the flavors of vanilla and pecan into the sweetness of Christmas.

Crispy with millet seed and pecan. Soft pecan biscuit. Homemade pecan-hazelnut praline. Vanilla Crémeux*. Light vanilla mousse*. Edible decoration: crunchy Tuiles cigarette baked in two stages and hot-formed; candy sugar marble. Vanilla with spicy, sweet and round notes, made with beans from Madagascar, Mexico and India.

To share: 6/8 people.

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

Elegant and playful, this radiant Yule log is all about indulgence. The crunch of the crumble, the creamy roundness of the almond and honey, the lightness of the mousse, the sweetness of the pear, the liveliness of the citrus fruits: a rich palette of textures and flavours to take you on a whirlwind of emotions.

Gluten-free crumble with rice flour, almonds and sunflower seeds. Soft almond biscuit. Compotée of pears with citrus fruit, honey and a light infusion of IGP* apricot and thyme tea. Light and creamy mousse with chestnut honey and a touch of white chocolate. Decor: sunflower and bees in white and dark chocolate. *Délicatesse d’Ardèche by Nina Métayer, Le Comptoir Français du Thé.

To share: 8 persons.

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

A Yule log as an invitation to travel, all freshness and gourmandise around exotic flavors that make us dream in the heart of winter. The crispyness of the crumble, the soft intensity of the compote, the juiciness of the fresh mango, the scents of vanilla and tonka harmonize perfectly with the exoticism of the coconut, which also adds a gourmet softness to this dessert.

Crispy crumble with shredded coconut. Soft almond and coconut biscuit. Exotic compote of Alfonso mango and passion fruit with vanilla and tonka bean. Diced fresh mango. Coconut mousse. Lime mounted ganache. White chocolate decor. And, on logs to share: candy sugar marbles.

To share: 4 people, 8 people or individual.

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

Based on the aromas of carefully selected quality coffee, this Yule Log takes its cue from the classic Italian dessert. Balanced, gourmand and full-bodied, it reveals the softness of a coffee-soaked cookie with a hint of orgeat syrup that recalls the taste of almond liqueur, and a beautiful harmony between the roundness of the creaminess and the softness of the mascarpone mousse.

Biscuit Cuillère airy soaked in homemade coffee syrup* and a hint of orgeat syrup. Thin, crisp sheets of dark chocolate. Coffee Crémeux*. Mascarpone mousse. Coffee mounted ganache*. Decor: dark chocolate. *Santa Caete coffee beans from Brazil, selected by Gramgram, artisans roasters.

To share: 4 people, 8 people or individual.

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

Appreciated by all chocolate lovers, this is a perfect way to round off a fine meal! We’ve chosen to work with a Honduran chocolate of character, intense and fresh, which will seduce the finest gourmets. We’ve also played with textures so that it develops all its aromas and combined it with hazelnuts for a perfect match.

Crispy praline. Biscuit Pain de Gênes gluten free with rice flour. Hazelnuts. Xoco Gourmet Mayan Red 70% Honduras chocolate Crémeux. Chocolate mousse. DeZaan Crimson Red dark cocoa glaze. Cocoa mounted ganache and dark chocolate small decors.

To share: 4 people, 8 people or individual.

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