Chocolate and cardamone, exotic or pistachio? Why choose? As a prelude to the festive season, this limited edition box set invites to discover the flavours of our three traditional Christmas logs in individual.

1 chocolate cardamom individual Yule log. 1 exotic individual Yule log. 1 pistachio individual Yule log.

Box: 3 individual Yule logs.

Allergens in all three logs: gluten, milk, eggs, nuts, soya, fish gelatine, and also sulphites in the exotic log.

Our Pavolova, always gluten-free, takes up winter residence to enhance the flavour of citrus fruits, seasonal fruits that awaken the senses when the cold weather arrives. Their tangy notes bring freshness to the sweetness of the meringue and the fragrant roundness of the Chantilly cream with orange blossom water. The delicate petals made of fresh Buddha’s hand fruit, candied by us, deliciously highlight its subtle flavours and interplay of textures.

Crispy meringue. Pear compotée in syrup and lemon confit. Chantilly cream with orange blossom water. Fresh fruit: grapefruit, orange and lime segments. Decor : homemade Buddha’s hand petals confit in Madagascan vanilla syrup, small cubes of pear in syrup, lime zest.

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

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

Crispy shortbread made with traditional French flour*, muscovado sugar, white almond chocolate**, praliné, hazelnut and almond powders. Moist gingerbread-style biscuit, orange and lemon zests, Christmas spices, flower honey, Charentes-Poitou AOP butter. Compotée of candied mandarins and passion fruit. Crémeux with infusion of cinnamon berries*** and Madagascan vanilla. Ganache mounted with chestnut honey. Decoration: milk chocolate, cigarette tuile; gold powder. *Moulin Viron. **Linnolat. ***Terre Exotique.

Individual dessert.

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

Delicately reinterpreted, our individual rum baba is back with all the comforting roundness of vanilla and the lemon notes that bring freshness to the amber character of this great classic.

Brioche soaked in rum syrup, lemon zests and Timut berries. Vanilla custard*. Confit of lemon. Vanilla Chantilly*. Icing infused with fresh mint leaves. Decoration: small edible shoots depending on availability. *From Madagascar.

Individual

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

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).