Viennoiseries & Pastry

Fermented puff pastry with butter.

Fermented puff pastry filled with raspberry confit*.

Fermented puff pastry, rum syrup, and almond cream topped with sliced almonds.

Fermented puff pastry with butter, ham, Emmental cheese, and béchamel sauce.

Doughnut-style dough filled with mango* and passion fruit cream*.

Fermented puff pastry filled with four chocolate batons.

Fermented puff pastry filled with whole sour cherries* and tangy sour cherry confit*.

Classic puff pastry filled with four types of cheese and topped with mixed seeds.

Fermented puff pastry filled with hazelnut praline cream.

Buttery croissant dough filled with sweet-tart black cherry confit* and smooth cream cheese.

Buttery shortcrust pastry, with smooth lemon cream, topped with creamy meringue.

Buttery shortcrust pastry, with smooth raspberry cream, ganache* and raspberry confit, topped with fresh raspberries.

Buttery shortcrust pastry, a smooth passion fruit cream*, fresh raspberries, passion fruit ganache* with fresh pulp, and raspberry insert.

Buttery shortcrust pastry with vanilla and mascarpone cream, coated with neutral vanilla glaze.

Buttery shortcrust pastry with vanilla and mascarpone cream, hazelnut and coffee biscuit, airy tiramisu cream, cocoa powder.

Pastry tartlet with baked lemon confit, yuzu namelaka*, and lime segments.

Fermented puff pastry with rhubarb cream*, red fruit confit*, and red berries*.

French specialty made with eggs and vanilla cream, topped with a thin caramel crust.

Yeast-risen cake with apricot jam, soaked in citrus and rum syrup, decorated with vanilla chantilly cream.

Layers of puff pastry, crunchy hazelnuts, and whipped cream with praline.

Crunchy sablé base and soft almond sponge, salted caramel center and vanilla praliné, hand-decorated in the shape of a rose with Madagascar vanilla ganache.

Chocolate sponge soaked in Kirsch liqueur, dark chocolate mousse, and amarena cherries.

Moist hazelnut sponge, white chocolate ganache montée, and strawberry insert with strawberry confit*, decorated with fresh strawberries.

Crunchy almond flake base, light raspberry mousse*, raspberry insert*, decorated with fresh raspberries.

Thin honey and pecan pastry layers*, apricot confit*, caramel*, and vanilla bean crème chantilly with crème fraîche.

Choux pastry, crunchy cocoa biscuit, pecan pralinée, and pecan crème diplomate, topped with crunchy roasted pecan pieces.

Cream cheese flavoured with jasmine tea, apricot jelly and crunchy flaxseed crust.

Fine tart shell with lemon confit*, lemon cream*, topped with lemon gel*.

Dark chocolate mousse, raspberry confit*, vanilla crémeux, rum-soaked sponge, and crunchy cocoa sablé.