Nina has a special tenderness for this great classic, which was her grandfather Philippe’s favorite cake. This year, she has created a more personal version of this elegant sharing cake, which reveals its gourmet layers when cut. The softness of the Sacher cookie. The fruity gourmandise of the Morello cherries. The light roundness of the mousse that contrasts with the tangy notes of the Morello cherry compote cooked in Kirsch. On the top, the sweet of some small Morello cherries in syrup and the crunch 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, soy, fish gelatin.

A playful and unique creation that we imagined as the story of love at first sight, passionately gourmand, between an elegant icon of French pâtisserie and a little cake loved the world over.

66% cocoa chocolate chip cookie (or cookie XXL). Vanilla custard*. Vanilla Chantilly*. Mini (or small) 66% cocoa chocolate chip cookie. Saint-Cookie to share only: caramelized pecans. *Madagascar vanilla.

Individual or shared for 4, 6 or 8 persons.

Allergens: gluten, milk, egg, soy, fish gelatin.

In this light, comforting version, our Fleur reveals an ultra-gourmand interplay of textures. The crunch of crumble, pecans and praline awakens the sweetness of vanilla between a creamy center and a light mousse. The olive oil adds a subtle roundness to the biscuit.

Crispy crumble with millet and pecan seeds. Vanilla biscuit, pecan and olive oil. Slivers of pecan nuts. Hazelnut and pecan praline. Vanilla crémeux. Light vanilla mousse.

Individual dessert.

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

A gourmet delight for Persian almond lovers! Crunchy, soft biscuit, onctuous moelleux, light mousse, praline: this creation plays with textures to sublimate the full range of pistachio flavors.

Crunchy, soft biscuit, onctuous moelleux, light mousse, praline: this creation plays with textures to sublimate the full range of pistachio flavors. Pistachio* millet crisp. Pistachio* Pain de Gênes. Pistachio mousse*. Pistachio crémeux*. Pistachio praliné. Decor: white icing and pistachios. *Kalios pistachio paste and-or Iranian pistachios (whole, crushed, petals).

Individual dessert.

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