The tangy notes and freshness of citrus fruits give us the liveliness that awakens our senses in the heart of winter. Elegantly delicate, this new flower plays with the subtle aroma of lemon keffir leaves, the sweetness of candied citrus fruits and the acidity full of rondness of the confit of lemon.

Millet seed crisp, with almonds, feuillantine, Linnolat white almond Couverture and a hint of fleur de sel. Soft almond biscuit. Light mousse with cream infused with kaffir lime leaves. Confit of lemon and diced candied citrus fruit. White chocolate pastel flocking. At the heart of the flower: confit of lemon.

Individual dessert.

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

In this month of Valentine’s Day, between vanilla and chocolate, it’s with lots of love and pretty little hearts that we dedicate this dessert to all food lovers. Its play of textures and comforting flavours are just as inviting for romantic tête-à-tête as they are for shared indulgence, or not! A light confit of lemon awakens the roundness of the chocolate Cuddle, and the pecan praline enhances the sweetness of the vanilla Cuddle.

Chocolate cuddle: crispy with feuillantine, 70% dark chocolate, almond-hazelnut praliné and a hint of fleur de sel. Soft cocoa biscuit covered with a thin layer of confit of lemon. 66% and 35% cocoa chocolate mousse with a Crémeux 66% cocoa chocolate at its heart. Cocoa glaze. Decor : dark chocolate hearts.

Vanilla cuddle: crispy with feuillantine, white Linnolat almond couverture, almond-hazelnut praliné and a hint of fleur de sel. Almond Pain de Gênes biscuit. Light vanilla* mousse with a Crémeux vanilla* at its heart. Pecan praliné. White chocolate icing. Decor : white chocolate hearts. *From Madagascar.

Available as a duo or individually.

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

A little, a lot, passionately, madly… Between the desire to say “I love you” with gourmandise and an unconditional love for chocolate and praliné, does your heart sway? Are you really going to share this sweet treat sublimated by the deliciously regressive taste of popcorn?

Composition: 70% cocoa chocolate shell. Almond praliné with homemade popcorn* and Madagascar vanilla. Decor : gold and cocoa powders. *May contain rare small pieces of non popped corn kernels.

Chocolate to share: approx. 95g

Allergens: milk, nuts.

Our Flower follows the seasons and returns in its original version with this subtle harmony of flavours between pear, grapefruit, hibiscus and the floral notes of blackcurrant. Deliciously fresh and airy, this refined dessert also plays a fine sensory melody between the lightness of the mousse, the softness of the pain de Gênes and the crispy of the crumble.

Light fromage blanc mousse with blackcurrant flower water. Confit of pear, grapefruit and hibiscus. Pain de Gênes with almonds. Crispy crumble with millet seeds and raw almonds.

Individual dessert.

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