When tasted, the citrus notes of the Batak berries and the delicately acidic notes of the passion fruit bring a lovely freshness to this very gourmet chocolate dessert, which plays with a palette of textures between roundness and crispness.

Feuillantine with crêpes dentelle, praliné and crushed whole hazelnuts*. Cocoa and chocolate chip madeleine biscuit. Milk chocolate ganache with passion fruit purée. Gayas 64% dark chocolate** mousse infused with Batak berries. Thin sheet of crunchy chocolate. Compotée of passion fruit flesh and seeds. Decorated with passion fruit confit and cocoa mucilage. Entremets to share only: fine dark chocolate twigs, like a nest. *French hazelnuts. **Chocolaterie de l’Opéra.

Entremets to share for 8 people 54€ and individual 8€.

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

The light veil rosy of the flower, the bronze sparkle at the tip of each petal, the contrast with the tender green of the leaf… This delicately elegant creation is also very playful and gourmand! It’s an invitation to share, to take the time to destructure it, each one detaching the gianduja petals at will or breaking the leaf like a chocolate bar.

The flower: delicate dark chocolate petals*, each filled with dark gianduja. A few small light eggs. The leaf, original mould: bar of dark chocolate* crisp with praliné (hazelnut, almond, sesame), and crispy rice marbles. *Gayas dark chocolate 64% cocoa, from Ecuador by Chocolaterie de l’Opéra.

Chocolate piece weighing approximately 920g: €90

Allergens: milk, gluten, soy, sesame, nuts. Possible traces of other allergens.

The outer shell in dark or milk chocolate covers, for the small eggs, a melting gianduja with pieces of whole hazelnuts; and for the large eggs, a crispy homemade feuillantine with hazelnuts and gianduja.

Outer shell to choose: dark Gayas 64% chocolate from Ecuador or Mezzo 38% milk chocolate, both from Chocolaterie de l’Opéra. Small dark or milk egg (height without base approx. 10cm, weight approx. 170g): gianduja and pieces of whole hazelnuts. Large black or milk egg (height without base approx. 20cm, weight approx. 500g): crispy home-made feuillantine with hazelnut praliné, whole hazelnut slivers and gianduja.

Small egg 16€, large egg 38€.

Allergens: milk, soy, nuts. May contain traces of other allergens.

Small Easter eggs: dark chocolate shell 72% cocoa filled with hazelnut praline and crispy feuillantine.

Dark chocolate. Hazelnut praline. Crispy Feuillantine.

Box of 25 candies.

Allergens : Gluten, nuts, milk, soya.

Cuteness to crunch ! Our little fishs, prawns and adorable turtles are in the pure tradition of the Easter chocolate “frying”, inspired by the miraculous fishing, and we love to give to young and old alike.

Assortment of chocolates: dark Gayas 64%*, milk Mezzo 38%* and white. *Chocolaterie de l’Opéra.

Approx. 150g

Allergens: milk, soya. Possible traces of other allergens.

A little bunny, the bells, a hen… Who made this assortment of sweets to give and to treat yourself to, inviting you to share many gourmand moments?

1 small egg “Bloom”, creation 2024, choice when ordering: dark or milk chocolate (approx. 170g). 1 box of 3 gourmet jars: 1 “craquante” spread (190g), 1 caramel fleur de sel, 1 pistachio praliné. 1 box of chocolate frying (approx. 140g). 1 box of chocolate-covered hazelnuts and almonds (approx. 150g). 1 caramel – chocolate dulce lollipop. 1 milk chocolate lollipop. 1 dulcey chocolate caramel lollipop. 1 milk chocolate lollipop.

Allergens: milk, soya, nuts, gluten.