The Menu

Long-fermented, hand-shaped, crackling golden crust.

Country sourdough with stone-milled rye, naturally leavened.

Whole-wheat loaf, dense crumb, gently nutty.

Multigrain loaf — sunflower, sesame, flax, oats.

Olive-oil flatbread, leaf-shaped, fragrant herbs.

Pure French butter, 27 layers, baked to a glassy shatter.

Two batons of dark chocolate wrapped in buttery laminated dough.

Spiral of pastry cream and rum-soaked raisins.

Pillowy, golden, generously enriched with butter and eggs.

Caramelized apple compote in a flaky puff pastry turnover.

Caramelized Breton butter cake, crisp edges, soft heart.

Choux pastry, dark-chocolate cream, mirror-glazed top.

Three layers of caramelized puff, vanilla diplomat cream.

Two choux stacked, coffee or chocolate, butter-cream collar.

Praline cream and toasted hazelnuts in a ring of choux.

Bright lemon curd under torched Italian meringue.

Caramel-glazed choux on puff pastry with chantilly.

Strawberries on vanilla cream and sweet shortcrust.

Thin-sliced apples on almond frangipane, apricot glaze.

Dark-chocolate ganache, hazelnut praline, fleur de sel.

Smoked bacon, eggs, cream — a French classic.

Almond joconde, coffee butter-cream, chocolate ganache.

Genoise sponge, muslin cream, fresh strawberries, marzipan top.

Chocolate sponge, kirsch cherries, whipped cream.

Ladyfingers, fruit mousse, fresh berries.

Vanilla, pistachio, raspberry, chocolate, salted caramel.

Italian roast, short and intense.

Generous coffee, gently steamed milk.

Espresso topped with velvety milk foam.

Real melted dark chocolate, lightly whipped cream.

Earl Grey, jasmine, mint, chamomile.

Pressed each morning.