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Creations steeped in tradition with a new modern touch
Limited edition dessert for Easter for 6 people. Soft and crispy hazelnut biscuit, milk chocolate cream, compote and light lemon cream, chocolate icing and dried fruits.
The Equinoxe is the first signature pastry created by Cyril Lignac and Benoît Couvrand.Made with light Bourbon vanilla cream, a centre of caramel on a crisp Speculoos biscuit.
Baba pastry soaked in delicate rum syrup, covered with a subtle apricot coating and garnished with lavish vanilla-flavoured whipped cream. The rum is not boiled and so retains its alcohol content.
Baba pastry soaked in delicate rum syrup, covered with a subtle apricot coating and garnished with lavish vanilla-flavoured whipped cream. The rum is not boiled and so retains its alcohol content.A jar of whipped cream comes with this baba.
Shortbread hazelnut, lemon cream and compote, coated with a white chocolate plate and decorated with a vanilla lemon glaze.
Dacquoise with almonds, praline feuillantine, chocolate mousse, crunchy dark chocolate sheet, confit of praline and chocolate icing.
Crispy sugar dougt, smooth gianduja ganache with nuts, chocolate flakes.
Almond biscuit covered with delicious hazelnut cream, coated with a fine crispy layer of milk and almond chocolate and decorated with ganache flavoured with hazelnut and milk gianduja cocoa.
Choux pastry garnished with smooth salt-butter caramel cream, coated with soft caramel icing.