The comforting texture of the deliciously buttery sweet pastry. The indulgence of the confit. The delicate notes of an aromatic herbs pesto. The creaminess of the Chantilly and the freshness of the mint: our tart, which brings out the flavour of French strawberries, is a concentrated treat that tastes of sunny days!

Sweet pastry baked in the oven with a thin layer of almond cream. Strawberry confit. Pesto slightly sweetened with wildflower honey, fresh basil, fresh mint, verbena (subject to availability), almond paste and olive oil. Chantilly cream infused with fresh mint. French strawberries, varieties subject to availability. Small cubes of jelly in homemade mint syrup.

Individual and to share for 4, 6 and 8 people.

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

The notes of toasted hazelnut and grain found in Sobacha – an infusion made from roasted buckwheat seeds that is very popular in Japan – have inspired this creation, which plays with a range of flavours and textures built around ‘black wheat’ grains and the zesty freshness of yuzu lemon.

Crispy with buckwheat, white chocolate, hazelnuts, buckwheat praliné, crêpes dentelles, fleur de sel. Biscuit made with wheat and buckwheat flours. Almond and buckwheat praliné, pinch of fleur de sel. Yuzu lemon confit, hint of ginger. Light Bavaroise with cream buckwheat-infused *. Buckwheat* Chantilly cream. Cocoa tuile. *Buckwheat roasted and puffed as a Sobacha.

For one person or to share between 4, 6 or 8 people

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

New recipe! Freshness, creaminess, light airy texture of Japanese biscuit, and pure indulgence: the Fraisier, the ultimate summer dessert, captures the essence of shared moments and, for Chef Nina Métayer, the taste of her birthday cake. Strawberry cake from 10 people and tiered cakes from 12 people: by quote only.

Japanese biscuit. Elderflower light Diplomate cream. Strawberry compotée. Elderflower Chantilly. French strawberries. Small elderflowers, according to availability.

Serves 4, 6 and 8 people (Please order at least 48 hours in advance!)

Allergens: gluten, milk, eggs, fish gelatine.

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 to share for 6 people.

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

Our Flower reinvents itself with the changing seasons and new inspirations. This brand-new version reveals an unexpected yet subtle combination. The slightly tart notes of the raspberry blend delicately with the sweet and subtly smoky flavour of the red pepper. The interplay of textures is also enhanced, ranging from the crispiness and the richness of the confit to the slight crunch of the finely diced red pepper and the smoothness of the cream.

Crispy with roasted almonds and hazelnuts, white chocolate and crêpes dentelles. Joconde biscuit. Raspberry confit and slightly crunchy pan-fried red pepper thin Brunoise. Bavarian with cream infused with lightly roasted red pepper.

Individual dessert.

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