VALRHONA GUANAJA DARK CHOCOL ATE CRÉMEUX, SALTY CARAMEL SABAYON 18
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
PINK WINTER, LEMON CREAM, COCONUT SORBET, CRANBERRY FOAM 18
THE PUMPKIN PATCH, AUTUMN SPICED CHEESECAKE MOUSSE, CANDIED GINGER ICE CREAM 18
CHESTNUT FLOWER, CRISPY MERINGUE, ELDERBERRY JAM, VANILLA ICE CREAM 18
LE JARDINIER PLANT BASED ICE CREAMS 18
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 32
CORPORATE PASTRY CHEF SALVATORE MARTONE