In this new version, our Fleur reveals an ultra-gourmand play of textures. The crisp of the crumble, the pecans and the praline awaken the comforting sweetness of the vanilla between a crémeux and a light mousse. The olive oil adds a subtle roundness to the biscuit.

Crispy crumble with millet and pecan seeds. Vanilla biscuit, pecan and olive oil. Slivers of pecan nuts. Hazelnut and pecan praline. Crémeux vanilla. Light vanilla mousse.

Individual dessert.

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

A delicate pastry to share, this great classic is distinguished by its elegant lines shaped by the pastry chef’s gesture and its frank flavours. In the pure tradition, the crumbly, deliciously buttery texture of the puff pastry matched perfectly with the crown of caramelised choux, the taste of vanilla, the roundness of the pastry cream and the lightness of the Chantilly.

Puff pastry made with AOP Charentes Poitou butter and organic T80 and small spelt flours*. Choux pastry with T55 oatmeal flour. Vanilla pastry cream. Vanilla Chantilly. Caramel. * French flours from Moulins Viron.

To share: 6 or 8 people.

Allergens: Milk, gluten, egg, fish gelatin

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 servings.

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 or 8 people and 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: 4, 6, 8 or 10 people and 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

Chocolate, coffee, vanilla-pecan, pastry flan… As an invitation to indulge yourself and your love ones, the composition of the box will will vary with each passing season.

1 vanilla pecan flower. 1 coffee break. 1 crispy and creamy chocolate tart. 1 pastry flan.

Tasting box of 4 individual desserts

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