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Creations steeped in tradition
with a new modern touch
Hazelnut brownie, light dark & milk chocolate cream, thin crunchy layer of dark chocolate, hazelnut cream and tonka bean.
Hazelnut brownie, light dark & milk chocolate cream, thin crunchy layer of dark chocolate, hazelnut cream and tonka bean.
Light milk chocolate mousse, cocoa joconde biscuit, crispy chocolate and praline puff pastry, chocolate cream, passion fruit confit and mango compote.
Light milk chocolate mousse, cocoa joconde biscuit, crispy chocolate and praline puff pastry, chocolate cream, passion fruit confit and mango compote.
The Equinoxe is the first signature pastry created by Cyril Lignac and Benoît Couvrand.Bourbon vanilla cream, centre of caramel and crisp Speculoos 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.
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.
Caramelized viennoiserie made with successive layers of dough, butter and sugar.
Cake vanilla and chocolate, praline leaf, fine layer of crisp chocolate, chopped almonds.
"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...).
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