For this classic dessert, we have chosen to combine our delicately caramelised puff pastry with lightness of a diplomat cream and the Chantilly cream, enhanced with a touch of homemade caramel.

Puff pastry made with French T55 and T80 flour and small spelt from Moulin Viron and Charentes-Poitou DPO butter. Vanilla diplomat cream*. Homemade caramel with butter and fleur de sel. Vanilla Chantilly cream*. Homemade vanilla powder*. *From Madagascar.

Individual and to share for 6 people.

Allergens: gluten, milk, eggs, fish gelatine.

This creation bring together all the comforting sweetness of childhood desserts with the elegant delicacy of individual entremets! In a mouthful, the perfect match of creamy rice pudding and unctuous caramel transports you into an ultra-gourmand cuddle, sublimated by the textures of the crispy biscuit and vanilla mousse.

Crisp with puffed buckwheat crisp, puffed rice, millet seeds and pure fruit “white almond couverture” from Linnolat. *Madagascar vanilla.

Individual.

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

The tangy notes and freshness of citrus fruits offer us a liveliness that awakens our senses in the heart of winter. With elegant delicacy, our Fleur plays with the aromatic subtlety of kaffir lime leaves, the indulgence of candied citrus fruits and the light acidity all in roundness of lemon confit.

Crispy with millet seeds, almonds, lace crepes, white almond coating and a hint of fleur de sel. Soft almond biscuit. Light cream mousse infused with kaffir lime leaves. Lemon confit and diced candied citrus fruits. Flocking : pastel yellow white chocolate.

Individual dessert.

Allergens: gluten, milk, egg, nuts, fish gelatine, soya, sulphites.

Nina, who has a particular fondness for this classic dessert, her grandfather Philippe’s favourite cake, offers her own version of this elegant pastry to share, revealing its delicious layers when cut. The moistness of the Sacher biscuit. The fruity delicacy of the Morello cherries. The light roundness of the mousse contrasting with the tangy notes of the Morello cherry compote cooked in Kirsch. And, the icing on the cake, the sweetness of a few small Morello cherry in syrup and the thin crisp of pretty chocolate autumn leaves!

Sacher chocolate cookie 70%. Crémeux 66% Caraïbe dark chocolate. Thin crunchy chocolate leaf. Morello cherry compotée cooked in Kirch. Light vanilla mousse. Whole morello cherries in syrup. 72% dark chocolate glaze. Decor: chocolate autumn leaves and small morello cherries in syrup.

To share: 4, 6 or 8 persons.

Allergens: gluten, milk, egg, nuts, soya, fish gelatine, sulphites (contains alcohol).