For the first time in a version to share, this creation bring on the interplay of textures and flavours of our emblematic seasonal Flower, combining the slightly tangy roundness of our homemade candied tangerines, something crispy, a walnut praline, the moist richness of a financier, the lightness of a tangerine mousse with also a elegantly piped chantilly cream and a confit of fruits.

Crispy with sweet pastry pieces, homemade walnut praline, white chocolate. Financier biscuit made with white almonds, French flour and Charentes-Poitou AOP butter. Tangerine confit with homemade tangerines candied and a hint of fresh ginger. Tangerine mousse, candied tangerine zests and orange zests. Décoration : light orange velvet effect, vanilla chantilly cream, tangerine zest powder, tangerine and passion fruit confit, edible shoots or flowers subject to availability.

To share for 4, 6 or 8 people.

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

For this creation with its distinctive flavours, the chef found the sweet spot between the character of dark chocolate, gentle chocolatey notes, the freshness of lemon zest and the intense fruitiness of Kalamata olives.

Cocoa shortbread, french flour, a pinch of fleur de sel. Cocoa biscuit with olive oil* and Kalamata olive* pieces. Hazelnut praline with Kalamata olive paste*. Kalamata olive pieces*. 66% dark chocolate mousse, lemon zest. Dark cocoa glaze. Decoration: cocoa tuile. *Kalios products.

Individual Dessert

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

The return of our indulgent treat dedicated to lovers of Persian almonds! Crispy base, soft biscuit, a smooth Crémeux, light mousse, homemade praline and, in this new version, a whipped ganache: this creation plays with textures to bring out the full range of pistachio flavours.

Cripsy with millet seeds and pistachio*. Pistachio* Pain de Gênes. Pistachio* mousse. Pistachio* praline. Pistachio* Crémeux*. Decoration: velvet effect, whipped pistachio* ganache, pistachio* praline, tuile cigarette . *Pistachio paste and/or pistachios (whole, crushed).

Individual.

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

In our new take on the traditional, comforting vanilla baba, the cognac lends the syrup the depth of its woody notes, delicately complemented by the citrus notes of lemon zest and batak berries.

Baba brioche made with French flour, Charentes-Poitou AOP butter, blossom honey infused with Maison Boismorand XO cognac syrup, lemon zest, homemade vanilla powder* and Batak berries. Vanilla* custard. Vanilla* Chantilly cream. Glaze, small edible shoots subject to availability. *Madagascar. Contains alcohol.

Individual

Allergens: gluten, eggs, milk, fish gelatine.

With the arrival of the first colder weather, our Fleur – in a brand-new version and still featuring the distinctive interplay of textures that sets it apart – combines the slightly tangy, rounded flavour of our homemade candied tangerines, the crispy of a walnut praline, the moist texture of a financier, and the light, fruity notes of a tangerine mousse.

Crispy with sweet pastry pieces, homemade walnut praline, white chocolate. Financier biscuit made with white almonds, French flour and Charentes-Poitou AOP butter. Tangerine confit with homemade candied tangerines and a hint of fresh ginger. Tangerine mousse, candied tangerine zests and orange zests. Light orange velvet effect.

Individual

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