Pastries

Babas au rhum
Babas au rhum

A soft and foamy cake generously soaked with rhum syrup.

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Mille-feuilles
Mille-feuilles

Multiple layers of pastry cream and puff pastry.

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Tartes au citron
Tartes au citron

A lemon tart usually served with a meringue top. A delicious classic of French Patisseries.

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Signatures
Signatures

The signatures cakes of our best "Chefs Pâtissiers".

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Financiers
Financiers

A small cake made with almonds to bring some softness in your day.

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Kouign-amann
Kouign-amann

A traditional recipe from Brittany. Generous layers made with flour, butter and sugar. Simple, technical, and delicious !

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Paris-Brest
Paris-Brest

Choux pastry filled with praline moussieline cream, usually ornated with slices of almonds. The round shape is usually used to remind the bike race that gave its name.

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Saint-Honoré
Saint-Honoré

Pastry, choux, vanilla custard cream, caramel... The Saint-Honoré is a symbol of the gluttony and generosity of French patisserie.

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Cheesecakes
Cheesecakes

A North-American cake made from cream-cheese, egg and sugar. France usually uses speculoos biscuit as its base. Don't worry, Paris had it cross the Atlantic to work on it and give you a great smooth texture associated with modern flavors.

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Tartelettes au chocolat
Tartelettes au chocolat

A chocolate tartelette. Crust pastry with chocolate ganache. A balance between bitterness and sweetness, elegance and fanciness.

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Pavlovas
Pavlovas

eringue, whipped cream and fresh fruit make you a great light cake. A what could be more french that a cake made out of a love story ? (It actually comes from New-Zealand and Australia... :D)

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Mont-Blanc
Mont-Blanc

The Mont-Blanc is traditionnaly made with meringue and whipped cream, all covered with chestnut cream. A monument to gluttony and french pastry, to climb without afterthought.

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