VALRHONA GUANAJA DARK CHOCOL ATE CRÉMEUX, SALTY CARAMEL SABAYON
THE BUTTERFLY, YUZU DELICATE MOUSSE AND RASPBERRY COMPOTE, PISTACHIO SABLÉ
"THE BIG APPLE" CARAMELIZED APPLE, CALVADOS CREAM, CRANBERRY SAUCE, CINNAMON CRUMBLE
MILK CHOCOLATE MOUSSE, BLOOD ORANGE GELEE, COCOA SABLE, MATCHA YOGURT SPONGE
LE JARDINIER PLANT BASED ICE CREAMS
DARK CHOCOLATE – PISTACHIO – COFFEE
CORPORATE PASTRY CHEF SALVATORE MARTONE
2017 RIEUSSEC, SAUTERNES 30
2017 SUDUIRAUT, SAUTERNES 23
2016 D’YQUEM, SAUTERNES 105
2019 PERRIN MUSCAT BEAUMES DU VENISE 15
2015 KOPKE PORT “LATE BOTTLED VINTAGE” 14
2008 WARRE’S PORT “LATE BOTTLED VINTAGE” 20
1999 BROADBENT MADEIRA “COLHEITA” 22
10YR BLANDY’S MADEIRA “BOAL” 20
ALFRED GIRAUD “VOYAGE” FRENCH MALT WHISKEY 58
GRAND BRULOT, COGNAC AND COFFEE LIQUOR 14
GRAND MARNIER “CUVEE CENTENAIRE” 51
REMY MARTIN XO,COGNAC 66
ROGER GROULT, 18YR CALVADOS 25
VEP YELLOW CHARTREUSE 38