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

3D log

Aroce Doce

Banana and peanut chocolate bar

Blackberry chocolate bar

Blood peach tartlet

Caperese

Caprese Christmas log

Chestnut & blackcurrant verrine

Chestnut and blackcurrant log

Chestnut, pear and cinnamon log

Chocolate & banana tartlet

Chocolate and blackcurrant religieuse

Chocolate mousse and blackberry verrine

Citrus cheese cake

Citrus delight

Coffee and raspberry charlotte

Cylinbo log

Exotic petits fours

Exotic roll cake

Exotic St Honoré

Exotic verrine

Ferdinand

Fig and cheese dessert

Fondant of duck foie gras with vine peaches

Fresh sudachi lingot

Freshness

Fruity chocolate log

Fruity Square

Gascony log with chestnut

Gaud'igne tart

Grapefruit-strawberry tart

Green apple ripe and raw

Green apple, melon & mint "verrine"

Lemon & meringue tart

Macmallow

Mandarin and orange blossom donut

Mango, bergamot & chestnut cup-and-ball

Meringue and coconut tartlet

Mister fruiiiits granita

Monochrome exotique

Mont-Blanc 2.0

Orchid lollipop

Origami cake

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

Peach nut

Pineapple fresh verrines

Raspberry tart

Redcurrant & exotic fruit "douceur nacrée"

Saint-Honoré arc-en-ciel

Sakura

Sudachi and coconut log

Sun candies

Sweet citrus

The Black Pearl

The Orchard

The Scpicy Mandarino

The Virgin Exotic

Tradition

Tropicalia
