The sweetness and freshness of pandan vanilla dessert? Character and liveliness between chocolate and passion fruit? Why choose! Our duo invites you to discover both versions of this creation and its interplay of textures that enhance its flavours.

Tahiti pandan vanilla: crispy with millet and almonds. Soft vanilla* biscuit. Pandan Crémeux. Vanilla* Bavaroise. Cocoa Ganache. Decoration.
Tahiti Chocolate Passion Fruit: crispy with millet and almonds. Cocoa biscuit. Passion fruit and mango caramel. Vanilla* Crémeux. Chocolate mousse. Vanilla* Chantilly. Decoration. *From Carine Vairaaroa Yip’s family plantation, Vanylle Tahiti.

Box of 2 individual pastries.

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

A harmonious encounter, full of sweetness and freshness, between the roundness of pandan and the delicacy of the floral notes of Tahitian vanilla, enhanced by a play of textures.

Cripsy with roasted millet seeds, roasted almond, crêpes dentelles, Linnolat almond plant-based chocolate, fleur de sel. Soft vanilla* biscuit. Crémeux with cream infused with fresh pandan leaf. Vanilla* bavaroise. DeZaan Crimson Red cocoa Ganache Montée. Decoration: white chocolate velvet, a milk chocolate pastille and cocoa nibs. *From Carine Vairaaroa Yip’s family plantation, Vanylle Tahiti.

Individual.

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

Between the assertive character of chocolate and the liveliness of passion caramel, this happy encounter is enhanced by a play of textures and the floral freshness of Tahitian vanilla, which brings beautiful harmony to this couple of flavours.

Cripsy with roasted millet seeds, roasted almond, crêpes dentelles, Linnolat almond plant-based chocolate, fleur de sel. Terra Rossa DeZaan cocoa biscuit. Passion fruit and mango caramel. Tahitian vanilla* Crémeux. 66% dark chocolate and 38% milk chocolate mousse. Tahitian vanilla* Chantilly. Decoration: dark chocolate velvet, a white chocolate pastille and homemade vanilla* powder. *From Carine Vairaaroa Yip’s family plantation, Vanylle Tahiti.

Individual.

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

Our Fleur follows the seasons and returns in its original version with a subtle blend of flavours combining pear, grapefruit, hibiscus and floral notes of blackcurrant. Deliciously fresh and light, this refined dessert also offers a delicate sensory experience combining the lightness of the mousse, the softness of the biscuit and the crispness.

Cripsy with French flour, Charentes-Poitou PDO butter, millet seeds, almonds, crêpes dentelle, Linnolat white almond couverture and a pinch of fleur de sel. Soft almond biscuit. Pear, grapefruit and hibiscus compote. Light mousse made with fromage blanc and blackcurrant flower water. Pink flocking.

Individual

Allergens: gluten, milk, egg, soy, sesame, sulphites, fish gelatine.

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.