Pure butter hazelnut shortbread, dark chocolate ganache (70%)
14 January, 21 January, 28 January, 5 February, 9 February, 27 February, 20 March
Dark chocolate soft centered cake and light tonka bean cream
4 February, 11 February, 18 February, 25 February, 6 March, 10 March, 19 March
Piped shortbread served with almond-hazelnut praline
12 February
Spicy blackcurrant poached Guyot pear, light vanilla cream
13 February
Pink praline floating island, Bourbon vanilla crème anglaise
26 February, 4 March, 11 March, 18 March, 25 March
Parisian flan (French custard tart) with vanilla
3 February, 20 February, 3 March, 13 March, 17 March
Citrus with saffron threads and orange blossom water, pistachio Chantilly cream
6 February, 24 February, 12 March
Mont-blanc, crisp meringue and Ardèche chestnut cream
10 February, 17 February, 5 March
