• Chocolate-Tonka Bean Éclair Choux pastry filled with a creamy dark chocolate flavoured with Tonka bean. Dark chocolate ganache ​

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• The Pink Velvet  Macaron shell filled with a whipped Madagascar vanilla ganache and fresh raspberries.

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• The Lissajoux Egg  Coconut mousse. Mango-passion fruit-turmeric insert. Thin chocolate shell.

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• Lemon Meringue Sweet biscuit, Hazelnut cream, Lemon mousse, Lime insert, Meringue.  

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• Le Courtisane (Cheesecake) Crispy biscuit, cheesecake mousse, kalamansi insert.

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• Don Baba Baba soaked in rum and lime, whipped vanilla ganache, pure hazelnut paste* (*no added sugar)  

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• The 26 Brumaire Choux pastry garnished with a pistachio whipped ganache and a pistachio praline.  

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• The Royal  - (GLUTEN FREE) Flourless chocolate biscuit, crunchy hazelnut praline-feuilletine and dark chocolate mousse with 70% character. Dark chocolate glaze and hazelnut chips.

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• Le Gallière -GLUTEN FREE- Flourless chocolate biscuit, whipped milk chocolate ganache, truffle cream, truffle chips.

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• Le Villanelle - Financier biscuit with fresh ginger, Organic Rose Chantilly Mascarpone and a swirl of rose-ginger crémeux.

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• The Fénelon Shortbread with almonds on which rest a cream and a Périgord walnuts praliné as well as a light ganache whipped with coffee.

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