Created this year for Father’s Day, our rum Baba goes to summer quarters. Its mint Chantilly and light citrus notes bring to the amber character of this great classic, a gourmet summery freshness.

Brioche soaked in rum syrup, lemon zest, and Timut berries. Madagascar vanilla pastry cream. Lemon confit, candied citrus marmalade. Chantilly cream infused with fresh mint leaves. Icing infused with fresh mint leaves. Decoration: small edible sprouts depending on availability.

Individual or shared for 8 people.

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

The crispy sweetness of meringue. The roundness of cooked fruit and the delicate freshness of a fine Brunoise of fruit. The flavor of fresh peaches and raspberries… The summer version of our Pavlova, still gluten-free, offers a concentrated treat that evokes sunshine and summer hollidays.

Crispy Swiss meringue. In the entremets to share only: gluten-free almond biscuit. Peach* Compotée lightly seasoned with tonka bean, thin cut brunoise of fruits*. Chantilly infused with fresh mint leaves. Fresh fruits* with nappage (topped): peaches* and raspberries. Seasonal and edible sprouts and/or flowers. *Variety of peaches and/or nectarines depending on availability throughout the season.

Individual or shared for 4, 6 or 8 persons.

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

Our strawberry tart is a concentrated delight that tastes like summer! In this almost classic version, the textures play with the flavors between the fruit cooked with the sweet pastry, the unctuous of the pastry cream, the gourmandize of the confit, that of the Chantilly, and the subtle notes of jasmine tea, which together enhance the freshness of fresh strawberries.

Sweet dough baked in the oven with a thin layer of almond cream and small pieces of fresh strawberries. Madagascar vanilla pastry cream. Strawberry* confit infused with jasmine tea**. Chantilly infused with jasmine tea**. Fresh strawberries*. Decoration: edible flowers depending on availability. *French strawberries depending on availability. **Comptoir Français du Thé.

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

Allergens: gluten, milk, egg, nuts, fish gelatin, sulfites (hint of raspberry vinegar).

Freshness, lightness, creaminess, delicacy, the Fraisier is the ultimate summer dessert. It has the taste of shared moments and for the Chef Nina Métayer, the one of her birthday cake. Tiered “pièce montée”-style Fraisier for groups of 10 or more, by quotation only.

Pain de Gênes biscuit. Light vanilla elderflower diplomate cream. Chantilly. French strawberries. Elderflowers according to availability.

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

Allergens : Gluten, eggs, fish gelatin, nuts, milk

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.

Pour la belle saison, l’élégante gourmandise de notre Fleur joue une fine partition sensorielle entre son jeu de textures qui la distingue et ses saveurs très estivales. La rondeur légèrement acidulée de la compotée d’abricots s’accorde avec la douce fraîcheur lactée de la mousse aux notes herbacées et vanillées du Mélilot pour évoquer les longues journées d’été à la campagne.

Crispy with millet seeds and whole roasted crushed almonds. Pain de Gênes biscuit with almonds.Light mousse made with milk infused with sweet clover*. Apricot compotée with apricot green tea infusion**, honey, and vanilla. Velvet effect decoration. *Dried leaves and flowers of Mélilot from Nomie Épices. **Délicatesse Provençale, Comptoir Français du Thé.

Individual dessert.

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

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.