Discover our RECIPES


Hard work, commitment, anthenticity are values that are shared by our producers, our teams and the chefs who use our products. There is no place in the restaurant profession for "near enough", controland precision are paramount. Discover our recipes, designed by master pâtissiers and barmen.

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"LOVELY" entremets

"Perles des Neiges" (Snow Pearl) pound cake

"Rising sun" square log

3 citrus tartlet Twelve tartlets Quentin BAILLY

3 citrus tartlet

3D log 2 logs 25 x 6 cm Jean-Jacques BORNE

3D log

Apricot monoportion Six portions Sebastian Pettersson

Apricot monoportion

Armenian dream One glass Tony Bellavia

Armenian dream

Aroce Doce 15 verrines Grégory DOYEN

Aroce Doce

August One glass Tony Bellavia

August

Banana and peanut chocolate bar For 10 portions Sebastian Pettersson

Banana and peanut chocolate bar

Blackberry chocolate bar For ten bars Quentin BAILLY

Blackberry chocolate bar

Blood peach tartlet 24 units Jean-Jacques BORNE

Blood peach tartlet

Caperese 120 tartlets Jean-Sébastien CLAPIE

Caperese

Caprese Christmas log  Jean-Sébastien CLAPIE

Caprese Christmas log

Chestnut & blackcurrant verrine 45 verrines Jean-Sébastien CLAPIE

Chestnut & blackcurrant verrine

Chestnut and blackcurrant log 8 - 10 servings Auriane LEBLANC

Chestnut and blackcurrant log

Chestnut, pear and cinnamon log Serving ten people Maxime & Gauthier Dorner

Chestnut, pear and cinnamon log

Chocolate & banana tartlet 25 tartlets Jean-Sébastien CLAPIE

Chocolate & banana tartlet

Chocolate and blackcurrant religieuse For twenty portions Saori ODOÏ

Chocolate and blackcurrant religieuse

Chocolate mousse and blackberry verrine 80 verrines Jean-Sébastien CLAPIE

Chocolate mousse and blackberry verrine

Citrus cheese cake 50 units Jordi PUIGVERT

Citrus cheese cake

Citrus delight 50 units Jordi PUIGVERT

Citrus delight

Coffee and raspberry charlotte For 3 ø20 cm and 5 cm high entremets cakes Quentin BAILLY

Coffee and raspberry charlotte

Cylinbo log Four logs Jean-Jacques BORNE

Cylinbo log

Exotic petits fours  Jean-Jacques BORNE

Exotic petits fours

Exotic roll cake For one sheet Quentin BAILLY

Exotic roll cake

Exotic St Honoré  Jean-Sébastien CLAPIE

Exotic St Honoré

Exotic verrine 60 verrines Jean-Sébastien CLAPIE

Exotic verrine

Ferdinand For ten people Johannes BONIN

Ferdinand

Fig and cheese dessert  Sebastian Pettersson

Fig and cheese dessert

Fondant of duck foie gras with vine peaches 4 servings François ADAMSKI

Fondant of duck foie gras with vine peaches

Fresh sudachi lingot 4 entremets 10 x 20 cm Jean-Jacques BORNE

Fresh sudachi lingot

Freshness 15 items Jordi PUIGVERT

Freshness

Fruity chocolate log 20 pièces de taille moyenne Jordi PUIGVERT

Fruity chocolate log

Fruity Square 2 cases 36x36 of 5 mm deep Romain CHALUMEAU

Fruity Square

Gascony log with chestnut 4 logs 25 cm Jean-Jacques BORNE

Gascony log with chestnut

Gaud'igne tart Three tarts Jean-Jacques BORNE

Gaud'igne tart

Grapefruit-strawberry tart 3 tarts 10x35cm Jean-Jacques BORNE

Grapefruit-strawberry tart

Green apple ripe and raw 20 units Jordi PUIGVERT

Green apple ripe and raw

Green apple, melon & mint

Green apple, melon & mint "verrine"

Lemon & meringue tart 140 tartlets Jean-Sébastien CLAPIE

Lemon & meringue tart

Lemon, Honey and Ginger bonbon Twenty-four bars Sebastian Pettersson

Lemon, Honey and Ginger bonbon

Macmallow  Jordi PUIGVERT

Macmallow

Mandarin and orange blossom donut 10 portions Sebastian Pettersson

Mandarin and orange blossom donut

Mango, bergamot & chestnut cup-and-ball 25 lollipop Yann BRYS

Mango, bergamot & chestnut cup-and-ball

Meringue and coconut tartlet For ten tartlets Sebastian Pettersson

Meringue and coconut tartlet

Mister fruiiiits granita  Jean-Jacques BORNE

Mister fruiiiits granita

Monochrome exotique  Jean-Sébastien CLAPIE

Monochrome exotique

Mont-Blanc 2.0 Four entremets Alexis BOUILLET

Mont-Blanc 2.0

Orchid lollipop 25 verrines Grégory DOYEN

Orchid lollipop

Origami cake  Sebastian Pettersson

Origami cake

Pan-fried gambas, scallops with blood peach in jelly, mixed fried vegetables and blood peach blinis 2 servings Jean-Jacques BORNE

Pan-fried gambas, scallops with blood peach in jelly, mixed fried vegetables and blood peach blinis

Peach nut For 2 travel cakes Romain CHALUMEAU

Peach nut

Pineapple fresh verrines 20 verrines Jean-Jacques BORNE

Pineapple fresh verrines

Poire d'Agny One glass Tony Bellavia

Poire d'Agny

Raspberry tart 10 portions Sebastian Pettersson

Raspberry tart

Redcurrant & exotic fruit

Redcurrant & exotic fruit "douceur nacrée"

Saint-Honoré arc-en-ciel 4 Saint-Honoré cakes 200 in diameter Jean-Jacques BORNE

Saint-Honoré arc-en-ciel

Sakura  Jean-Sébastien CLAPIE

Sakura

Sudachi and coconut log 8 - 10 servings Auriane LEBLANC

Sudachi and coconut log

Sun candies 80 candies Jean-Jacques BORNE

Sun candies

Sweet citrus 20 servings Jordi PUIGVERT

Sweet citrus

Take it slow One glass Tony Bellavia

Take it slow

The Black Pearl One glass Tony BELLAVIA

The Black Pearl

The Orchard One glass Tony Bellavia

The Orchard

The Scpicy Mandarino One glass Tony BELLAVIA

The Scpicy Mandarino

The Virgin Exotic One glass Tony Bellavia

The Virgin Exotic

Tradition 25 units Jordi PUIGVERT

Tradition

Tropicalia 20 units Jordi PUIGVERT

Tropicalia

Yuzu-raspberry tartlet 45 tartlets Jean-Sébastien CLAPIE

Yuzu-raspberry tartlet