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Creations steeped in tradition with a new modern touch
Soft chestnut biscuit, crunchy almond and fleur de sel praline, creamy and light chestnut cream, blueberry-blackcurrant confit.
Chocolate biscuit, whipped vanilla ganache, cherry compote, chocolate mousse, thin crunchy chocolate leaf, light vanilla milk cream and chocolate shavings.
Choux pastry, hazelnut cream, vanilla cream, crunchy hazelnut praline and caramelized hazelnut pieces.
Choux pastry, Sicilian hazelnut cream, hazelnut praline, caramelized hazelnuts and roasted almonds.
The Equinoxe is the first signature pastry created by Cyril Lignac and Benoît Couvrand.Bourbon vanilla cream, centre of caramel and crisp Speculoos praline.
The Equinoxe is the signature pastry created by Cyril Lignac and Benoît Couvrand.Bourbon vanilla cream, centre of caramel and crisp Speculoos praline.
Soft biscuit and light chocolate mousse, Madagascar vanilla cream, chocolate and fleur de sel crisp, raw almond praline.
Baba pastry soaked in delicate lemon, orange, vanilla and rum syrup, vanilla whipped cream. The rum is not boiled and so retains its alcohol content.
Baba pastry soaked in delicate lemon, orange, vanilla and rum syrup, vanilla whipped cream. The rum is not boiled and so retains its alcohol content.A pot of whipped cream accompanies this baba.
Hazelnut shortbread, lemon cream and emulsion, thin layer of white chocolate and vanilla lemon glaze.
Crispy sugar dougt, smooth gianduja ganache with nuts, chocolate flakes.
Choux pastry topped with a creamy chocolate and hazelnut from Piedmont, icing and chocolate crisp.
Choux pastry garnished with smooth salt-butter caramel cream, soft caramel icing.
Almond biscuit, hazelnut cream, fine crispy layer of milk and almond chocolate and ganache hazelnut and milk gianduja cocoa.
Vanilla cream on delicate puff pastry. A unique flan made WITHOUT EGG.
An assortment of 10 or 20 macarons: Vanilla from Madagascar, Salted butter Caramel, Dark Chocolate 70%, Sicilian Pistachio, Rose.
Caramelized viennoiserie made with successive layers of dough, butter and sugar.
Cake vanilla and chocolate, praline leaf, fine layer of crisp chocolate, chopped almonds.
Fluffy cake with lemon zest. Thin layer of icing with lemon juice.
Home-made red apricot jam.
Home-made rhubarb and strawberry jam.
Home-made orange jam.
Home-made raspberry and aniseed jam.
6 candied chestnuts with vanilla.
10 candied chestnuts with vanilla.
"Joyeux anniversaire" golden decoration with dark chocolate, not personalized.
"Custom" golden decoration with dark chocolate.Personalized text (30 characters maximum). Please indicate the text you wish to write (for example: Happy Birthday Léa; Merry Christmas...).
Cooler bag La Pâtisserie Cyril Lignac.Dimensions : 26 (L) x 26 (l) x 20 (H) cm
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