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
