The crisp, delicate sweetness of the meringue. The lightness of Chantilly cream with subtle notes of cherry blossom green tea. The roundness of cooked fruit enhanced by the delicate freshness of thin brunoise diced fruit. The flavour of fresh peaches and raspberries… The summer version of our Pavlova, still gluten-free, offers a concentrated treat that evokes sunshine and summer holidays.

Crispy Swiss meringue. Exclusively in desserts to share: gluten-free Genoa sponge. Peach confit lightly seasoned with tonka bean, thin brunoise diced raw peache. Chantilly cream infused with cherry blossom green tea from Le Comptoir Français du Thé. Fresh fruit, light french pastry glaze : peaches and raspberries. Seasonal edible shoots or flowers.

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

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

In this new version, the fig leaf lends the Chantilly cream delicate vegetal notes. Its lightness contrasts with the richness of the fruit cooked in butter, the subtle sweetness of Petimezi – a grape marc syrup – and the tangy, almost lemony notes of the Verjus, which bring out the freshness of the tasty fresh French figs.

Sweet pastry baked in the oven with a thin layer of almond cream and fresh fig* quarters. Fig* compotée made with Charentes-Poitou AOP butter, Verjus, Petimezi** and Petimezi balsamic vinegar**. Chantilly with cream infused with fresh fig leaves. Raw figs*. Garnish: edible shoots, subject to availability. *French figs. **Kalios.

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

Allergens: gluten, milk, eggs, nuts, soya, fish gelatine, sulphites (vinegar and Verjus).

In the spirit of our lemon tart, this seasonal creation combines the delicately buttery richness of the sweet pastry, the fruity roundness of the crémeux, the vivacity of the confit that match with the fresh blueberries, the lightness of the meringue and the freshness of the lime zest.

Sweet pastry made with Charentes-Poitou AOP butter. A thin layer of almond cream. Blueberry Crémeux. Blueberry and blackcurrant confit, raw blueberries. Light, soufflé-style meringue with lime zest. Decoration: 100% fruit blackcurrant powder.

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

Allergens: gluten, milk, eggs, nuts, 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. Light elderflower Diplomate cream. Chopped strawberries*. Elderflower Chantilly cream. Strawberries* sprinkled with small elderflowers (according to availability). *French.

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

Allergens: gluten, milk, eggs, fish gelatine.

In this new version, the crispy texture as well as the freshness of the citrus notes in the confit and the yuzu caramel awake the comforting sweetness of this elegant individual dessert, which evokes childhood with all the indulgence of a creamy rice pudding and the lightness of a vanilla mousse.

Crispy with puffed rice, buckwheat, crêpes dentelles, Linnolat white almond plant-based chocolate, pinch of fleur de sel. Vanilla rice pudding*. Citrus confit. Vanilla mousse*. Homemade yuzu caramel. Decor: cigarette tuile. *Madagascar.

Individual.

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

After the summer break, our Flower offers a new sensory experience, combining a crispy with linseeds, the softness of the biscuit, the tangy freshness of blackcurrant confit and the floral notes of a light violet mousse.

Crispy Viennese shortbread, brown linseeds, white chocolate, fleur de sel. Soft Dacquoise biscuit. Blackcurrant confit, hint of balsamic vinegar. Violet mousse.

Individual dessert

Allergens: gluten, milk, eggs, nuts, soya, sulphites (vinegar), fish gelatine.