Notre baba au rhum fait sa rentrée avec toute la rondeur réconfortante de la vanille et de légères notes d’agrumes qui apportent au caractère ambré de ce grand classique encore plus de gourmandise.

Brioche soaked in rum syrup, lemon zest, and Timut berries. Vanilla pastry cream*. Lemon confit, candied citrus marmalade. Vanilla whipped cream*. Glaze infused with fresh mint leaves. Garnish: small edible sprouts depending on availability. *From Madagascar.

Individual or shared for 8 people.

Allergens: gluten, egg, milk, fish gelatin, sulfites (contains alcohol).

Between the crispiness, the delicately fruity-tangy flavour of the confit and the freshness of the fresh raspberries, the roundness of the coconut mousse and Chantilly cream… Like a little cloud, this Indian summer-flavoured sweet treat also evokes childhood memories with its coconut coating.

Crispy with millet seeds, grated coconut, lace cake, Linnolat coconut pure fruit chocolate, pinch of fleur de sel. Soft coconut biscuit. Raspberry confit. Light coconut mousse coated with grated coconut. Coconut whipped cream. Fresh raspberries.

To share: 8, 6, and 4 people, or individual.

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

For this perfect match inspired by the grape harvest season, the compotée of fruits cooked in butter with the subtle sweetness of Petimezi, a grape must syrup, and the tangy, almost lemony notes of Charente Verjus contrasts with the lightness of the Chantilly cream and the freshness of the delicious fresh figs from the Var region.

Sweet pastry baked in the oven with a thin layer of almond cream and fresh fig quarters*. Almond cream. Fig compotée cooked with Charentes-Poitou AOP butter, Maison Bourgouin Charente Verjus, Petimezi** and Petimezi** balsamic vinegar. Almond Chantilly. Fresh figs*. Decoration: edible shoots depending on availability. *French figs from Solliès. **Kalios.

To share: 8, 6, and 4 people, or individual.

Allergens: milk, gluten, eggs, nuts, fish gelatine, sulphites (Verjus and vinegar).

Often forgotten in pastry-making, fresh grapes have inspired this creation, which invites us in at the end of summer as a sweet transition to autumn. The crispness of the sweet pastry and the comforting roundness of the almond cream. The spicy notes of cinnamon and Muscat sublimate the taste of cooked fruit, which contrasts with the freshness of the grapes fruits.

Crispy sweet pastry. CAlmond cream. Fresh red and white grapes cooked with cinnamon stick, then deglazed with Muscat*. Cinnamon-infused cream Chantilly. Fresh red and white grapes. Gourmet decor : Muscat* jelly, edible baby leaves depending on arrival. *Muscat de Frontignan AOC.

Individual or to share for 6 or 8 people.

Allergens: gluten, egg, milk, nuts, fish gelatin. Contains alcohol (sulfites).

Unctuousness, freshness and lightness in the spirit of the “Fraisier”, iconic french strawberries cake with the added caramelized roundness of cooked figs: this dessert deliciously enhances the taste of exquisite French figs from Solliès. Enjoy it during the short season of this delicate fruit, which mature in the Gapeau Valley from late summer to early fall.

Genoa sponge cake. Light almond diplomat cream. Figs roasted in Charentes-Poitou AOP butter, balsamic vinegar with Petimezi from Kalios and Vergus Charentais from Bourgoin. Light almond Chantilly cream. Fresh figs from Solliès. Edible flowers according to availability.

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

Allergens: gluten, eggs, milk, nuts, fish gelatin, sulfites (vinegar).

New gourmet treat, this iconic cake with its southern flavors transports us by the Mediterranean sea in just a few bites! Our pistachio praliné, which pairs perfectly with the sweetness of the light citrus notes of orange blossom water, adds an extra touch of indulgence to our Tropézienne, inviting us to continue our journey to the Orient.

Brioche soaked in orange blossom water syrup. Light orange blossom water cream. Homemade pistachio praliné. Sugar crystals. Chopped pistachios.

Individual or shared for 6 persons.

Allergens: gluten, milk, egg, nuts, peanuts, fish gelatin. May contain traces of peanuts.

For the back to school, this new version of our Fleur comes with the flavors of late summer fruits, the taste of the last days of vacation in Provence, the sweetness of blackberries, the slightly tart notes of blackcurrants, and the delicate floral notes of lavender.

Granola with oat flakes, puffed rice, pumpkin and millet seeds, chestnut honey. Soft blackcurrant and flower honey biscuit. Blackberry and blackcurrant compotée with fresh lavender. Light mousse with lavender sprigs infusion. Flocked decoration.

Individual dessert.

Allergens: gluten, milk, eggs, nuts, soy, sesame, sulfites (vinegar), fish gelatin.

Elegantly gourmet, this new creation is an invitation to share, designed for dinner parties, Sunday lunches, family celebrations and get-togethers with friends. Deliciously comforting, the timeless flavors of this sharing cake play with the sweetness of the chocolate, the roundness of the crémeux, the lightness of the mousse and the subtle notes of Earl Grey tea.

Crispy chocolate shortbread with PDO butter, cocoa*, Guanaja 70% dark chocolate, feuilletine and a hint of fleur de sel. Soft True Gold* cocoa biscuit. Thin sheet of dark chocolate. Vanilla Crémeux. Light mousse with Earl Grey-infused cream from Comptoir Français du Thé and Cacaosphère’s dark Caribbean 66% and Peruvian 44% milk chocolates. Dark Crimson Red* cocoa glaze. Decor : chocolate leaves and bronze powder. *Dezaan cocoa.

To share: 6 or 8 people.

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