Uncover the “Closing Bouquet” by Patrick Agnellet: its citrus sorbet petals, two lemon parfait and its Joconde almond biscuit promise a fireworks show to offer a contemporary ending to your meal!
Let the solar come to your desk and soften these three frozen muffins by Nicolas Bernardé. Which one will you select? The lemon, unique or hazelnut?
Normally served in a cup, the Peach Melba basic frozen dessert is revisited right here in desserts by Alain Chartier. Give in to temptation with its gooseberry coulis, its white peach sorbet, its peaches cooked in gooseberry syrup, vanilla ice cream, flaked almonds and its almond dacquoise.
For a contemporary and scrumptious finish to your meal, strive the iced profiterole tart by Vincent Guerlais and succumb to this avalanche of choux pastry topped with vanilla ice cream and lined with a scrumptious chocolate sauce…
Alban Guilmet provides pleasure of place to summer time fruits: deal with your self to a portion of this frozen dessert composed of an almond biscuit, a strawberry sorbet, vanilla ice cream and a lemon confit, accompanied by his strawberry coulis.
Let your self soften for Celeste, a celebration of the profitable marriage between ardour fruit, strawberry and rhubarb imagined by Pierre Hermé. Flavours and textures alternate on this dessert to supply a most refreshing impact, with out shedding sight of the notion of steadiness and gourmand delight!
Jean-Paul Hévin provides you an iced Saint Honoré that has the benefit of mixing the pleasure of style with the lightness of this emblematic dessert – one of many favourites of the French!
Sweetness, freshness and escape meet with the “Kiana” dessert accessible at Mathieu Kamm: a vanilla and mint ice cream, a sorbet and a mint coulis, a lychee sorbet and an almond biscuit reply in a scrumptious concord.
Give in to the temptation of iced apricot choux by Maison Oberweis: the shortbread paste, the choux topped with apricot-peach-verbena sorbet, raspberry confit, gentle almond cream and apricot fruit paste will soften your hearts with pleasure!
The standard basket of sorbets is right here reinterpreted by Olivier Ménard and Emmanuel Ryon, within the type of “Millefeuille de Glaces”, the place delicately caramelized nougatine contrasts fantastically with refreshing balls of sorbet.