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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"Perles des Neiges" (Snow Pearl) pound cake

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

3D log

Aroce Doce 15 verrines Grégory DOYEN

Aroce Doce

Beetroot and blackberry sorbet 30 verrines Jean-Jacques BORNE

Beetroot and blackberry sorbet

Beetroot and spices espuma 30 verrines Jean-Jacques BORNE

Beetroot and spices espuma

Bergamot and lemon tart 20 units Jordi PUIGVERT

Bergamot and lemon tart

Bergamot and orange blossom turkish delight 10x20 cm case Jean-Jacques BORNE

Bergamot and orange blossom turkish delight

Berries all the way  Jordi PUIGVERT

Berries all the way

Blackcurrant Mont Blanc 8 small oval cakes Jean-Jacques BORNE

Blackcurrant Mont Blanc

Blood orange caramels 1kg Jean-Jacques BORNE

Blood orange caramels

Blood peach and raspberry entremet 2 entremets 22 cm ø Jordi PUIGVERT

Blood peach and raspberry entremet

Blood peach tartlet 24 units Jean-Jacques BORNE

Blood peach tartlet

Carrot financier,

Carrot financier, "hot juice" Yuzu, ginger, carrot

Chapi Chapo 50 units Jean-Jacques BORNE

Chapi Chapo

Chestnut and blackcurrant log 8 - 10 servings Auriane LEBLANC

Chestnut and blackcurrant log

Chestnut, date and sudachi log 1 log 18 cm (6 servings) Ghislain BESSON & François VERMEERE

Chestnut, date and sudachi log

Chocolate and red fruit log 2 logs 25 cm Jean-Jacques BORNE

Chocolate and red fruit log

Citrus cheese cake 50 units Jordi PUIGVERT

Citrus cheese cake

Citrus delight 50 units Jordi PUIGVERT

Citrus delight

Couleur framboise 3 half-spheres of 4 servings Sébastien LESAGE

Couleur framboise

Crushed lemon gold bar with semi-candied orange zests 3 moulds 180 mm and 20 small individual moulds Jean-Jacques BORNE

Crushed lemon gold bar with semi-candied orange zests

Cœur passion'née 4 sheets Jean-Jacques BORNE

Cœur passion'née

Date and walnut «Succès» 8 - 10 servings Auriane LEBLANC

Date and walnut «Succès»

Date, spiced pear and walnut log 8 - 10 servings Auriane LEBLANC

Date, spiced pear and walnut log

Date, vanilla and rum tartlet 6 tartlets Auriane LEBLANC

Date, vanilla and rum tartlet

Divinity log 1 tray 60 x 40, deep 3 cm Jean-Jacques BORNE

Divinity log

Evolving flavours 12 individual cakes 13 cm long and 3 cm high Bruno MONTCOUDIOL

Evolving flavours

Exotic chocolate breeze  Jean-Jacques BORNE

Exotic chocolate breeze

Exotic petits fours  Jean-Jacques BORNE

Exotic petits fours

Festival of eclairs  Jean-Jacques BORNE

Festival of eclairs

Fig and wild strawberry charlotte high cake ring 55 mm (3 x 14 / 3 x 16 / 3 x 18 cm) James BERTHIER

Fig and wild strawberry charlotte

Figoly  Lionel FAURE

Figoly

Flaky briochette, date and grapefruit plait 48 rectangle moulds 8 x 4 x 4,5 cm Jean-Jacques BORNE

Flaky briochette, date and grapefruit plait

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

Fondant of duck foie gras with vine peaches

Fresco 3 units of 25 cm Jordi PUIGVERT

Fresco

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

Fresh sudachi ingot

Fruit yoghurt 20 servings Jordi PUIGVERT

Fruit yoghurt

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

Gingerbread  Lionel FAURE

Gingerbread

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

Individual orange, caramel and speculoos cake 15 small cakes Jean-Jacques BORNE

Individual orange, caramel and speculoos cake

Indulgence  Jordi PUIGVERT

Indulgence

Macarena 77 individual cakes, in 7 x 7cm square Savarin molds Joël BAUD

Macarena

Macmallow  Jordi PUIGVERT

Macmallow

Mandarin chocolate delight 3 entremets of 18 cm with 4,5 cm decoration inserts Jean-Jacques BORNE

Mandarin chocolate delight

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

Mango, bergamot & chestnut cup-and-ball

Mille-feuille with a taste of Orient 4 mille-feuilles individuels Auriane LEBLANC

Mille-feuille with a taste of Orient

Mister fruiiiits granita  Jean-Jacques BORNE

Mister fruiiiits granita

New year bombon  Jordi PUIGVERT

New year bombon

Nizo  Lionel FAURE

Nizo

Orchid lollipop 25 verrines Grégory DOYEN

Orchid lollipop

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

Passion fruit

Passion fruit "crême brulée"

Passionnement  Grégory GOETZ

Passionnement

Pina colado 40 verrines Cécilia CHARRIÉ

Pina colado

Pinacolada forever ! 20 servings Jordi PUIGVERT

Pinacolada forever !

Pineapple fresh verrines 20 verrines Jean-Jacques BORNE

Pineapple fresh verrines

Provence 2 cakes of 18 cm ø Jordi PUIGVERT

Provence

Red pepper verrine  James BERTHIER

Red pepper verrine

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

Saint-Honoré arc-en-ciel

Sayoko san  Grégory GOETZ

Sayoko san

Soft candied strawberry nougat Case 30 X 30 Jean-Jacques BORNE

Soft candied strawberry nougat

Soleil rouge  Lionel FAURE

Soleil rouge

Space fingers 25 fingers Jean-Jacques BORNE

Space fingers

Strawberry & lychee iced log 10 log bases Jean-Jacques BORNE

Strawberry & lychee iced log

Strawberry and wild strawberry dessert 6 servings Daniel ROOS

Strawberry and wild strawberry dessert

Strawberry zana  Grégory GOETZ

Strawberry zana

Sudachi and coconut log 8 - 10 servings Auriane LEBLANC

Sudachi and coconut log

Summer-winter connection 20 servings Jordi PUIGVERT

Summer-winter connection

Sun candies 80 candies Jean-Jacques BORNE

Sun candies

Sunrise 60 units Jordi PUIGVERT

Sunrise

Sweet citrus 20 servings Jordi PUIGVERT

Sweet citrus

Sweet fragrance 35 units Jordi PUIGVERT

Sweet fragrance

Tart attack “smooth & acidity connection”  Jordi PUIGVERT

Tart attack “smooth & acidity connection”

The

The "flurry" log

Tradition 25 units Jordi PUIGVERT

Tradition

Tropicalia 20 units Jordi PUIGVERT

Tropicalia

Vanilla panacotta with apricots sweets 16 glasses Jean-Jacques BORNE

Vanilla panacotta with apricots sweets

Vergers des monts  Grégory GOETZ

Vergers des monts