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. Fraisier as a tiered cake style from 12 people onwards, by estimate only.

Pain de Gênes biscuit. Light vanilla elderflower diplomate cream. Chantilly. French strawberries. Elderflowers according to availability.

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

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

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 zests. 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 gelatin.

Our strawberry tart is a concentrate of deliciousness with the taste of the sunny days! In this almost classic version, the textures play with the flavours of the crunchy pastry and the creaminess of the french custard. The confit between the light lemony notes of fresh verbena and the citrus notes of Batak berries enhances the freshness of the fresh fruits.

Pâte sablée crispy made with T55 Moulins Viron flour and Charentes-Poitou PDO butter. Thin almond cream coating. Crème french custard. Confit of strawberries, batak berries and fresh verbena. Chunks of French strawberries, varieties depending on availability throughout the season. Edible flowers: fresh verbena or as available.

Individual tarte

Allergens: gluten, egg, milk, nuts, fish gelatin, traces of soya.

With the arrival of warmer weather, the textural play of our Fleur returns to the deliciously fruity and delicately sweet-tart flavours of strawberry and rhubarb, which enhance its ultra-gourmet freshness.

Crispy with millet seed and crushed whole almonds. Pain de Gênes biscuit with almonds. Light mousse with elderflower syrup. Strawberry compotée, pieces of roasted rhubarb, fine brunoise of raw rhubarb. Decor velvet effect.

Individual dessert.

Allergen : milk, nuts, gluten, soya, eggs, fish gelatin.

In this gluten free winter variation, 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 coconut are the perfect match to roundness, melt-in-the-mouth texture of mango. A little of fresh passion fruit adds lovely sweet-acidulous notes to the fresh mango segments at the heart of this cake to share.

Crunchy meringue. Biscuit Pain de Gênes gluten free with rice flour. Mango and passion fruit compotée with vanilla. Chantilly, light savor of coconut cream. A little of fresh passion fruit. Fresh mango segments. Lime zests. Edible greens upon availability.

Individual or shared for 6 or 8 people.

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