n o s b û c h e s d e n o ë l Plaisirs d'e xception: Terroirs, Raffinement et Traditions à l'honneur. DIAMANT NOIR CRÉOLE MONTESPAN DIAMANT NOIR Dacquoise et croustillant chocolat noir praliné aux noix du Périgord, crémeux chocolat au lait et truffe tuber melanosporum, biscuit sans farine, mousse chocolat lait et noir, éclats de truffe tuber melanosporum. Précieuse et envoûtante, Diamant Noir sublime l’alliance rare du chocolat intense et de la truffe dans une création profonde, terrienne, ancrée dans notre terroir. Mystérieuse, élégante, elle déploie une gourmandise de caractère aux notes puissantes et délicates. Une bûche audacieuse et racée, pensée pour les palais exigeants et les tables qui aiment les desserts qui cultivent le goût du détail et de l’excellence. CRÉOLE Biscuit soufflé à la noix de coco, croustillant praliné chocolat au lait, cœur fruité mangue–passion–bergamote, mousse à la vanille. Solaire, délicate et envoûtante, La Créole est une invitation au voyage. La fraîcheur de la mangue et du fruit de la passion s’illumine des notes délicatement zestées de la bergamote, enveloppées par la douceur de la coco et la sensualité de la vanille. Une création élégante et raffinée, où l’exotisme s’exprime avec retenue, dans un équilibre précis entre fraîcheur, gourmandise et lumière. Une parenthèse lumineuse au cœur des fêtes. MONTESPAN Biscuit sans farine, croustillant feuilletine chocolat au lait et praliné, ganache montée à la noisette, mousse chocolat noir 64 %. Inspirée de la fastueuse cour de Versailles, Montespan incarne la puissance et le raffinement d’une gourmandise royale. L’intensité d’un chocolat profond rencontre la douceur d’un praliné noisette délicatement torréfié, dans une création généreuse, enveloppante, construite avec rigueur et gourmandise. Une bûche de caractère, somptueuse et envoûtante, pensée pour les tables qui aiment les desserts qui ont de l’allure.

Monday: Closed Tuesday: 7:30AM-2:00PM Wednesday: 7:30AM-2:00PM Thursday: 7:30AM-2:00PM Friday: 7:30AM-2:00PM Saturday: 7:30AM-2:30PM & 4:00PM-6:00PM Sunday:7:30AM-1:30PM

M A I S O N L I S S A J O U X

BAKERY Our "Baguette Lissajoux" : (Our wheat grows locally and is transformed into flour in the region) Our Campagne Loaves: Available in three sizes (400g/800g/1.2kg) Our Special breads : Gratte-cul, Corn, Rye, Honey-Apricot-Fig, Campagne with PDO Walnuts, Whole Organic bread, Rugbrød, Meture, Cramberry-Fennel Seeds-Goji Berries, Christmas Bread, Spiced Cakes... PASTRY SHOP Chocolate-Tonka Bean Éclair Choux pastry filled with a creamy dark chocolate flavoured with Tonka bean. Dark chocolate ganache The Pink Velvet Macaron shell filled with a whipped Madagascar vanilla ganache and fresh raspberries. The Lissajoux Egg Coconut mousse. Mango-passion fruit-turmeric insert. Thin chocolate shell. Lemon Meringue Sweet biscuit, Hazelnut cream, Lemon mousse, Lime insert, Meringue. Le Courtisane (Cheesecake) Crispy biscuit, cheesecake mousse, kalamansi insert. Don Baba Baba soaked in rum and lime, whipped vanilla ganache, pure hazelnut paste* (*no added sugar) The 26 Brumaire Choux pastry garnished with a pistachio whipped ganache and a pistachio praline. The Royal - (GLUTEN FREE) Flourless chocolate biscuit, crunchy hazelnut praline-feuilletine and dark chocolate mousse with 70% character. Dark chocolate glaze and hazelnut chips. Le Gallière -GLUTEN FREE- Flourless chocolate biscuit, whipped milk chocolate ganache, truffle cream, truffle chips. Le Villanelle - Financier biscuit with fresh ginger, Organic Rose Chantilly Mascarpone and a swirl of rose-ginger crémeux. The Fénelon Shortbread with almonds on which rest a cream and a Périgord walnuts praliné as well as a light ganache whipped with coffee. SPÉCIALITÉS RÉGIONALES ...ET AUTRES GOURMANDISES La Noix. Délicate tartelette 100% Noix (Franquette) du Périgord, travaillées autour d'un onctueux caramel et d'une crème d'amande. Disque en Chocolat Noir. Moelleux aux Noix Tarte aux Noix Brownie Noix-Chocolat Lingot Citron ( cake 6 pers ou individuel) Meringues Madeleines Cookies Chouquettes Délice Coco (Vegan/Sans Gluten/Hyperproteiné) aux Noix du Périgord + Amandes + Coco. ... pastry* 100% PDO butter *We don't take orders. first come, first served! Croissant Périgord AOC Walnut Croissant Cinnamon Croissant Pain au Chocolat (Dark Chocolate) Pain au Chocolat (White Chocolate) Pain aux Raisins Apple/Tatin Turnover Perigord Lemon Handkerchief Prune Handkerchief Chestnut Handkerchief Pistachio Croissant chocamande Cookies Chouquettes Brioche Pure Butter PDO Brioche Parisienne Pure Butter AOP Brioche Nanterre Pure Butter AOP Meringue ...

More than just a bakery, Maison Lissajoux is the fulfillment of a childhood dream. We are Nicolas and Jean, married for over 15 years, and lifelong lovers of the art of breadmaking and gastronomy. After building our careers in France and abroad within the worlds of luxury dining and fashion, we chose to settle in the heart of the Périgord Noir to bring this lifelong project to life. Both graduates of the École Christian Vabret – Meilleur Ouvrier de France, we draw on our complementary backgrounds: Jean honed his skills in prestigious gastronomic establishments in London, while Nicolas, trained with distinction at Chelsea College of Arts, Central Saint Martins, and the Royal College of Art, and worked as a designer for major couture houses within the LVMH group. Maison Lissajoux is the meeting point of our creativity, our artisanal expertise, and our love for this region where we both grew up. Our dedication, sensitivity, strong work ethic, and perfectionist eye are reflected both in our range of products and in our boutique itself—a refined setting at the gates of the medieval town. In this contemporary space, open to the bakehouse, every product is crafted by hand, right before your eyes, using natural sourdoughs and locally sourced flours. Breads, pastries, and small cakes—everything is designed to combine authenticity, transparency, and excellence. Maion Lissajoux unfolds across two floors and extends to a shaded rooftop terrace, perfect for sunny days—a lovely spot to enjoy brunch, a bistrot-style lunch, high tea, or simply a book with a coffee in the sun. Today, our work has been recognized by the renowned food critic Gilles Pudlowski, the Gault & Millau guide, as well as Mercedes-Benz Magazine, Le Petit Futé, and the Guide du Routard, all of whom recommend us for the quality of our craftsmanship and the authenticity of our concept. At Maison Lissajoux, we believe in the nobility of true craftsmanship, in respect for ingredients, and above all, in the love of good things made with heart. We look forward to welcoming you—whether you’re here to enjoy a moment with us or to take home a little taste of our passion. Jean & Nicolas Lissajoux

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Positions to be filled: BAKER & PASTRY CHEF As soon as possible Rest: Sunday + Monday Required Skills: -Experienced baking skills, working with sourdough -Hygiene, autonomy, rigour, creativity, motivation -Experienced enough to be responsible of the entire production of breads and brioches -Laminating skills required - Impeccable presentation (bakery open on the shop) Salary: According to experience

MAISON LISSAJOUX BECOMES THE ONLY ARTISAN BAKERY IN SARLAT TO RECEIVE THE MUCH COVETED “ARTISANS GOURMANDS” LABEL. IT IS WITH GREAT PRIDE AND HONOUR THAT WE RECEIVED THIS CERTIFICATE AWARDED BY THE DORDOGNE CHAMBER OF COMMERCE ON DECEMBER 6TH IN PÉRIGUEUX, DURING THE CEREMONY OF THE “EXCELLENCE ARTISANALE” IT IS AWARDED AFTER THOROUGH CERTIFICATION AND GUARANTEES THE CONSUMER THAT OUR PRODUCTION IS 100% HOMEMADE. TO ALL OF YOU WHO HAVE BEEN INCREDIBLY LOYAL SINCE THE VERY BEGINNING OF THIS INCREDIBLE ADVENTURE, THANK YOU! Nicolas & Jean

Acerca de MAISO N LISSAJOUX 8 Avenue du Général Leclerc 24200 SARLAT T: +33 (0)5 53 29 14 40 ICI, RIEN N'EST FAIT AILLEURS M A I S O N L I S S A J O U X - Sarlat - Entre La Poste et la Place Pasteur