Les Classiques Français
Timeless French desserts that define the art of pâtisserie.
Éclair au Chocolat
Choux pastry filled with rich chocolate cream and glazed with dark ganache.
Tarte au Citron Meringuée
Buttery tart shell, tangy lemon curd, topped with torched Italian meringue.
Mille-Feuille
Layers of puff pastry and vanilla crème pâtissière, delicately caramelized top.
Opéra Cake
Almond sponge soaked in coffee syrup, layered with ganache and buttercream.
Saint-Honoré
Puff pastry base with choux puffs, caramel glaze, and Chantilly cream.
Les Entremets Modernes
Contemporary French cakes with innovative flavors and techniques.
Framboisier
Raspberry mousse, vanilla sponge, and raspberry jelly center.
Chocolat Noir Intense
Dark chocolate mousse with hazelnut crunch and glossy cocoa glaze.
Mousse au Caramel Salé
Salted caramel mousse with almond biscuit base.
Cassis-Violette
Blackcurrant mousse and violet cream dome with mirror glaze.
Noisette Passion
Hazelnut praline mousse with passion fruit gelée heart.
Petits Gâteaux
Mini cakes and delicate pastries perfect for individual indulgence.
Religieuse Café
Double-layered choux pastry filled with coffee cream.
Paris-Brest
Choux ring filled with praline cream and sprinkled with roasted almonds.
Macarons Assortis
Assorted handmade macarons — pistachio, raspberry, lavender, and chocolate.
Tartelette aux Fruits
Mini fruit tart with vanilla cream and fresh seasonal fruits.
Dacquoise Noisette
Hazelnut meringue with buttercream and ganache filling.
Viennoiserie Fine
Refined breakfast pastries and morning delights.
Croissant au Beurre
Classic buttery croissant, flaky and golden.
Pain au Chocolat
Two rich chocolate batons wrapped in buttery dough.
Chausson aux Pommes
Puff pastry filled with apple compote and cinnamon.
Kouign-Amann
Caramelized Breton butter pastry, sweet and crisp.
Brioche Feuilletée
Laminated brioche dough, light yet rich.
Gâteaux de Saison
Seasonal specialties that celebrate the flavors of each season.
Galette des Rois
Almond frangipane puff pastry tart (January special).
Charlotte aux Fraises
Strawberry mousse in ladyfinger crown (Spring).
Bûche de Noël
Yule log cake, chocolate or chestnut (Winter).
Tarte aux Mirabelles
Yellow plum tart from Lorraine (Autumn).
Citron Basilic Entremet
Lemon-basil mousse with almond biscuit (Summer).
Pour Accompagner
Perfect beverages to complement your pâtisserie experience.
Café Crème
French-style espresso with steamed milk
Chocolat Chaud Parisien
Thick, rich, hand-whisked dark chocolate drink
Thé à la Lavande
French lavender-infused tea
Cidre Brut
Traditional dry apple cider
L'Art de la Pâtisserie
"La pâtisserie, c'est l'art de transformer les ingrédients simples en moments de pure délectation."
Each creation is meticulously crafted using traditional French techniques, premium ingredients, and artistic vision.
Our pâtisserie honors the delicate balance of flavors, textures, and visual beauty that defines French pastry artistry.