Search results for

After school delight

by Cédric Pernot

thinly sliced breast of duck with dried fruit, nuts and citrus fruit, potato gratin

by Christian Guillut

Alisei

by Gianluca Fusto

Appetisers

by Christian Guillut

Animation Citron

by Karim Bourgi

Fluffy Rainbaw Balls

by Nicolas Boussin

Apertif dip trio

by Nicolas Boussin

Summer vegetables & flat-leaf parsley cream

by Christian Guillut

Original recipe by Sébastien Faré, Maison de la Crème Culinary Advisor

by Sébastien Faré

Baba Irish

by Nicolas Boussin & Kevin Zwygart

Ruby Baba

by Nicolas Boussin & Kevin Zwygart

Exotic Baba Savarin

by Richard Sève

BABAMISU

by EMMANUELE FORCONE

Exotic Babas

by Jean Michel Perruchon

Nordic Baguette

by Clémence Aunis

Sea bass with coconut, cream cheese sauce with ginger and yuzu

by Sébastien Faré

Roasted sea bass, risotto with truffle and Périgueux sauce

by Cyrille Soenen

Slow-cooked barbel, rape greens, roasted rapeseed, yuzu

by Christophe Hay

Pecan and Sublime caramel bar

by Nicolas Boussin

Chicken breast in parmesan-pistachio breadcrumb coating (“viennoise”)

by Eric Trochon

White Paillete

by Yann Brys

Blanquette de veau

Veal Blanquette

by Jean-Baptiste Lavergne

Salmon blinis, Sublime with horseradish

by Nicolas Boussin

Blooming

by Lai Yi Chun

Bon baiser d'Aleph

by Myriam Sabet & François Daubinet

Mandarin sweets

Chicken with Indian flavours and a light yoghurt cream bouchée

Bouillabaisse bao

Sublimed blueberries brioche

by Nicolas Boussin

Salmon brioches, tangy Sublime

by Nicolas Boussin

Three Kings cake

Puff pastry brioche

by Julien Alvarez

TIRAMISU BRIOCHE

by EMMANUELE FORCONE

Caramel Puff Pastry Brioches

BROWNIES WITH DRIED FRUITS, VANILLA SAUCE

The “mont blanc” log

by Stéphane Glacier

Orange & Spices Yule Log

by Nicolas Boussin

Capuccinno Yule Log

Christmas logs : Tarte Isabella

The “islands” log

by Stéphane Glacier

Underwood Log From Normandy

by Nicolas Boussin & Clément Nadeau

The “red fruit and cheesecake” log

by Stéphane Glacier

VINEYARD PEACH FROZEN YULE LOG

by Nicolas Boussin

Rich Chocolate Yule log with Sunflower Seed Caramel

by Nicolas Boussin

Mocaccino Log Cake

by Nicolas Boussin & Maxime Guérin

Mojito Log

by Nicolas Boussin & Kevin Zwygart

Pina colada log

by Nicolas Boussin & Clément Nadeau

Saint-Honoré Log Cake

by Nicolas Boussin & Maxime Guérin

SILKY IBARAKI YULE LOG

by Nicolas Boussin

Sublime vanilla log cake

by Yann Brys

Elegant Strawberry Log Cake

by Jean Michel Perruchon

Christmas logs : Exel'mans Dessert

Christmas logs : Exotic baba savarin

Christmas logs : Fleur du paradis

Christmas logs : Macaron Vanille

Christmas logs : Millefeuille

Christmas logs : Saint Honoré

MOUNTAIN BURGER

Basque country burger

by Clémence Aunis

Cod & roasted cauliflower

by Yannick Tranchant

Slow-roasted cod / vegetable spaghetti, sesame cream sauce

by Sébastien Faré

Autumn gourmet coffee

by Sébastien Faré

SALTED BUTTER CARAMEL CAKE

by Jean Michel Perruchon

Marble Cake

Raspberry Pistachio Cake

by Jean Michel Perruchon

Lemon and red berry cake pops

Cappelletti with cooking cream sour taste, crispy ham and peas

by Walter Zanoni

Lobster cappuccino with tomato coulis, tarragon Chantilly and tapenade feuilleté

Tuna Carpaccio Sublime Cream with Parmesan

by Sébastien Faré

Autumn squares

Vendôme squares

Carrot cake

Chocolate Charlotte

by Nicolas Boussin & Baptiste Garcia

Lemon cheese cake

by Julien Alvarez

Apple and speculoos cheesecake

Raspberry cheese cake

by Eric Perez

JAPANESE STYLE CHEESECAKE

by Eric Perez

MANGO CHEESECAKE WITH CASHEW NUT CRUST

by Eric Perez

Vanilla cheesecake, peach & strawberries

by Graham Hornigold

Mushroom cheesecake

French Style Basque Cheesecake

Super Creamy Basque Cheesecake

Peach burnt cheese cake

by Then Chui Foong

Mirabelle and Cinnamon Cheesecake

by Barrès Ophélie

Pomelos Cheesecake

by Angelo Musa

Cheesecake riviera

by Jérôme De Oliveira

Exotic vanilla cheesecake

by Karim Bourgi

Choco Dough

by Yann Brys

Mango and grapefruit chou bun

by Sébastien Faré

Mango and grapefruit chou bun

by Sébastien Faré

Salambo inspired tatin, style choux buns

by Christophe Michalak

STRAWBERRY CLUB SANDWICH

COCKTAIL AMUSE-BOUCHES

by Sébastien Faré

Margarita Cocktail

by Sébastien Faré

Thai chicken with coconut

Casserole of white fish and shellfish with baby vegetables

by Christian Guillut

Rose-scented Strawberry Heart

by Maxime Guérin & Kevin Zwygart

Lettuce heart salad with emmental sticks

by Christian Guillut

Rasberry and Vanilla Millefeuille Heart

by Stéphane Glacier

Lime Ginger Heart

by Jean Michel Perruchon

Christmas Wreath

by Nicolas Boussin & Maxime Guérin

Apple and salted caramel “religieuse” style choux bun

Banana Jelly Coconut Cream Infusion

Exotic fruit compote with chocolate coriander cream

Beef rib steak with baked potatoes, sour cream & pepper sauce

by Sébastien Faré

Double veal chop, morel mushrooms in cream

Cotton Cheesecake

Brioche crown

by Nicolas Boussin

Salmon Crown

by Christian Guillut

Vanilla cream cheese espuma and cream cheese and buddha's hand citron sorbet fresh citrus flavours

Creamy white butter sauce and chestnut puree with coffee

by Pierre Gagnaire

ALMOND-PISTACHIO CRÈME BRÛLÉE TARTS

Catalan Cream

by Sébastien Faré

Dressed up Catalan cream

by Sébastien Faré

Sublime Mushroom cream Celeriac and Parma Ham Ravioli

by Sébastien Faré

pumpkin soup with grilled chestnuts and hazelnuts and slithers of mimolette

by Christian Guillut

Caribbean cream

Light and creamy rice pudding, delicate rhubarb and strawberry jelly with orange blossom

by Nicolas Boussin

Crunchy Praline Cream

by Maxime Guérin

Cremisù with hazelnuts and coffee

by Carlo Pavesi

Croissant

by Keiko Nagae

Croissant

by Jean Michel Perruchon

Iberian Croissant

by Christian Guillut

CREAM CHEESE AND VANILLA CROISSANT

by Eric Perez

CITRUS PUCKS

by Nicolas Boussin & Maxime Guérin

marinated salmon pastry with avruga caviar and a tangy cream sauce

by Christian Guillut

Paris-Brest style crisp

by Nicolas Boussin

Riviera Crisp and Sublime Cream with vanilla

by Nicolas Boussin

Apple Croustines

Cucurbette

by Ana Consulea

Puff pastry with poppy seeds with an orange-blossom flower cream

Chickpea and vegetable cupcake with cream cheese

Tiramisù Cupcake

by EMMANUELE FORCONE

Salted butter caramel / coffee cupcakes

by Julien Alvarez

Lemon / nougat cupcakes

by Julien Alvarez

pistachio / wild strawberry / poppy cupcakes

by Julien Alvarez

Pineapple and coriander dacquoise

by Nicolas Boussin

Apricot Dacquoise

by Nicolas Boussin & Maxime Guérin

Checkmate

by Julien Alvarez

Semi-sphere cantal cheese shortcrust pastry

Paradiso Dessert

diVERTissment

by Gianluca Fusto

Dolce Vita

by Pierre Gagnaire

YUZU DOME

Exotic Dome

by Eric Perez

Ice dome

Cucumber & Orange Dome

Marinated sea bream with grapefruit, Kaffir lime mascarpone

by Sébastien Faré

Turbot with velvety paprika - Mushroom stuffing and green summer vegetables

by Christian Guillut

TATIN-STYLE SWEETS

by Jean Michel Perruchon

PANNA COTTA DESSERT AND BRETON SABLE

Peanut and lychee duo

Coffee Gianduja Eclair

by Kevin Zwygart

Sesame & Cream Cheese Eclair

by Dane Fernandes

Excellence Eclair

by Carles Mampel

Raspberry and Red Currant Éclairs

EclairS Dulcey Cacahuete

by Nicolas Boussin

Yuzu hazelnut éclair

by Keiko Nagae

Eggceptional

by Yannick Tranchant

El sombrero

by Etienne Leroy

Chestnut and blackcurrant Yule log

Boletus mushroom emulsion, celeriac baked in salt crust, venison bresaola

Triple chocolate, raspberry and redcurrant dessert

Exel'mans dessert

by André Cordel

Paradiso Entremet

Bora Bora Entremets

by Nicolas Boussin

Entremets cappuccino

Dijon-style Blackcurrant and Almond Entremets

by Nicolas Boussin

Chocolate entremets

Chestnut and blackcurrant Entremets

Santa clause entremets (chocolate-raspberry-tonka bean)

Choco T

Rhubarb entremets, wild strawberries, vanilla and orange blossom mascarpone

by Nicolas Boussin

Evanescence

by Nicolas Boussin & Maxime Guérin

Evanescence of cream cheese with terragon, raspberries & aniseed and acidulous herbs

by Sébastien Faré

Existence

by Jérôme De Oliveira

Exotic & Coconut Cheese Cake by Chef Francois Leo

by Leo François

Exotic Firework

by Nicolas Boussin & Maxime Guérin

Tropical Whimsy

FANTASTIK CHEESE CAKE

by Christophe Michalak

Green fettuccine with porcini mushrooms, pumpkin cream and parmesan crumble

by Walter Zanoni

Baked Figs Sollies & pinenut, purple shiso Chantilly

by Mandy Siu

Mascarpone and passion fruit jelly, crab meat, mango and avocado

by Sébastien Faré

Crispy Filo Parcels with Summer Vegetables

Apricot-Chocolate Finger

by Nicolas Boussin

Finger Crème Brûlée

by Sébastien Faré

Finger croq’

by Christian Guillut

Finger Kalamansi

Rhubarb-Wild Strawberry Finger

Fish and Frog

by Davy Tissot & Ahmed Ben Semlali

FLAMINGO

by Nicolas Boussin & Maxime Guérin

French Flan

Epiphany Flower Brioche

by Nicolas Boussin & Maxime Guérin

Mayflower

by Debora Vena

ELDERFLOWER

by Sébastien Bernis

FLEUR DU PARADIS

Paris Brest in Bloom

Blackcurrant Pear Blossom

by Nicolas Boussin & Maxime Guérin & Kevin Zwygart

Soft and Crisp Potato Layer

by Christian Guillut

A taste of Sicily

by Maxime Guérin & Kevin Zwygart

Lemon & Kaffir lime refreshment

Freshness of peach with hints of mint

by Nicolas Boussin

Fresh Pear and ElderflowerYule log

by Nicolas Boussin

Riviera bergamote sole

by Sébastien Faré

Entremets with fresh Normandy flavours

by Nicolas Boussin

ICONIC STRAWBERRY CAKE

RASPBERRY CAKE 2.0

by Nicolas Boussin & Maxime Guérin

French Cheese Cake

French Macchiato

Galette agrumes

by Nicolas Boussin & Maxime Guérin

Black sesame galette, mandarin marmalade and citrus confit

Autumn Galette

Galette with Sautéed Blackcurrants

by Nicolas Boussin & Maxime Guérin

Radiant Galette

Crispy King prawns, cumin and coconut mascarpone, tomato tartare

by Sébastien Faré

Lemon-raspberry ganache

Andalou gaspacho, Sublime with herbs

by Nicolas Boussin

Black Sesame & Cream Cheese Box Cake

by Ruby Zhang

Hazelnut Chocolate Cake

by Eric Perez

Tiramisu Cake

by EMMANUELE FORCONE

Gâteau-Mouche

by Nicolas Boussin

Rose-scented Cream Cheese & Mung Bean Cake

Mascarpone Ice Cream

by Nicolas Boussin

Gnocchi Vanilla Infused Chocolate Sauce

by François Daubinet

Gougere

Gourmet sweets lemon & yuzu

by Graham Hornigold

Pink guava & grapefruit

by Lai Yi Chun

Grapefruit & Guava & Elder Flower

by Mina Kim

Graphik

by Nicolas Boussin

Savoie gratin

Parisian gratin with onions

Green Dressing

by Sébastien Cassagnol

CHOCOLATE CHRISTMAS BAUBLES AND WHITE COFFEE INFUSION

by Nicolas Boussin

Hazelnut Garland

Hazelnut Latte Mascarpone

by Edwin Sœryadjaya

Homage to veal sweetbread medallions

by Sébastien Faré

Hospitali-Tea

Ice-creamcheese

Ichigo - letter to Santa Claus

by Frederic Cassel

Crispy exotic island

Impressionnism

by Pierre Gagnaire & Thierry Mechinaud

Easter Garden with Hazelnuts

by Yann Brys

Iodised garden

by Sébastien Faré

Summer Jasmin

by Etienne Leroy

Karesansui

by Gianluca Fusto

Khao lak

by Etienne Leroy

Tangy Fruit - Filled Kouign Amann

by Keiko Nagae

KOUIGN-AMANN

by Jean Michel Perruchon

Lamb grazed in Normandy

by Sébastien Faré & Jules Faré

Fennel and citrus surprise

by Nicolas Boussin

Adirondack

Strawb’ice

by Yannick Tranchant & Nicolas Boussin

The chocolate-passion egg

by Alixe Bornon

MANGO & COCONUT CHARLOTTE

The flower cherry almond

by Florence Lesage

BLACK FOREST GÂTEAU

Lime miss madeleine

Muffins Assortment

Romance of green apple and cheese

CHOCOLATE TART

BOURDALOU PISTACHIO TART

Exotic Tartlet

by Jean Michel Perruchon

La vie en rose

by Christophe Michalak & Jérôme de Oliveira

Chinese lanterns strawberry kaffir lime

by Chong Ko Wai

Crayfish in the underwoods

by Pierre Gagnaire

Scampi with cream

by Pierre Gagnaire

Marbled pisatchio cake with brandied cherries

The Crookie

by Maxime Guérin

THREE-CHOCOLATE CUBE

The financier

STRAWBERRY GÂTEAU

MONT BLANC

Normandy

by Nicolas Boussin & Maxime Guérin

Seven variations on the leek

by Bastien de Changy

All purpose brioche sough: Sweet, orange, apple

Chocolate, Vanilla, Pistachio, and Blackcurrant Diamonds

Narcisses

by Jean Michel Perruchon

Gourmet strawberry bar

Tropical Fidjian Bar

Mascarpone Orange Bar

Roasted veal loin with sour taste and wholegrain mustard sauce

by Walter Zanoni

Soft and crunchy raspberry and Lemon Macaroon

by Stéphane Glacier

Macaron Vanille

by Jacques Béllanger

Almond Macaroons

by Jean Michel Perruchon

Macaroons with Fresh Mediterranean Flavours

by Nicolas Boussin

Mademoiselle Tonka – Cream Cheese Semifreddo

by Ana Consulea

MAE

by Giorgia Proia

Duck breast, creamy mascarpone with onions and caraway

by Sébastien Faré

Duck breast, creamy mascarpone with onions and caraway

by Sébastien Faré

Corn in all its forms

by Nicolas Boussin

Smoked aubergine and brocciu with Corsican flavours maki

Mandarin express

by Julien Alvarez

Mango Sticky Rice Choux Cream

by Gunn Arunphraphan

Kawaï Maritozzi

Coconut and Pineapple Meringue

by Nicolas Boussin

Red Berry Meringue

by Nicolas Boussin

Mexi'Corn

by Enrique Casarrubias & Montserrat Estrada

Mignardises

by Sébastien Faré

Hazelnut petit fours

by Debora Vena

Millefeuille (napoleon cake)

Middle Eastern inspired Mille-feuille

Pumkin & Orange Millefeuille

Signature Mille Feuille

by Nicolas Boussin & Kevin Zwygart

Vanilla mille-feuille

by Pierre Gagnaire

Silky mille-feuille with dulce de leche

by Nicolas Boussin

The Millefeuilles Vanilla Caramel

by Yann Brys

Millefeuille

by Sébastien Bouillet

Caramel & Sea Salt Mille-Feuille

Chocolate millefeuille and green tea matcha

Oriental Millefeuille

by Nicolas Boussin

Vanilla Caramel Millefeuille

by Eric Perez

MINI CHEESECAKE

by Eric Perez

Miss croisette

Mont Blanc

by Nicolas Boussin & Maxime Guérin

Mont Blanc and chestnut flakes

by Nicolas Boussin

Mont-blanc Vacherin

by Adrien Duraffourd

Bouchot Kerloups mussels

by Pierre Gagnaire

Chocolate mousse with amarena

Sweet potato mousse with cream cheese sorbet

My sweet cherry

by Nicolas Boussin

Natural Sea Bass

by Pierre Gagnaire

Norman nature

by Nicolas Boussin

New York cheesecake

by Nicolas Boussin

Raspberry Nest

by Nicolas Boussin

Puff pastry Easter nest with chocolate, mango and vanilla

Scallops as a painting

by Sébastien Faré

Pink grapefruit foam strawberries & mint infusion

by Nicolas Boussin

LOW TEMPERATURE POACHED ORGANIC EGG, FRESH FETTUCCINE PASTA & BLACK PÉRIGORD TRUFFLES JUS

soft boiled egg, king prawns and grey mullet roe

Soft-coddled egg with chanterelle mushrooms, coffee and loquorice mascarpone cream

by Sébastien Faré

Opera served in glass

Organza ravioli

Osmaliyeh à la mode

by Peter Louiz

Exotic Easter Dacquoise

by Kevin Zwygart

Peach-Litchi Panache

by Etienne Leroy

Pandan Coco

by Kenny Kong

Pandan Coconut

by Chef Chui Foong

Choux Pandas

by Baptiste Brichon

Panna Cotta of the Bocage

by Sébastien Faré

Yogurt-style Panna Cotta with berries & Piña Colada smoothie

by Maxime Guérin

Meadow Smell Barbecue Time

by Sébastien Faré

PARIS BREST

by Jean Michel Perruchon

paris-tokyo

Mackerel fish pie

Pasca (Romanian Cheese Brioche)

by Ana Consulea

coffee break

by Julien Boutonnet

Oven-baked cod steaks with browned butter and toasted hazelnuts

by Eric Trochon

Steamed cod fillets with shellfish cream sauce

by Sébastien Faré

Pavlova

by Nicolas Boussin & Maxime Guérin

Lychee and red berry pavlova

by Nicolas Boussin

Alba Gem

by Nicolas Boussin

Petit Four

by Then Chui Foong

Individual cakes with Orange and spices flavour

by Nicolas Boussin

Small cappuccino cakes

LITTLE RED FRUIT AND CORIANDER PUFF PASTRY CAKES

by Nicolas Boussin & Maxime Guérin

Little Lemon Hazelnut Puff Pastry Cakes

by Nicolas Boussin

Chestnut and blackcurrant small cakes

Blueberry Petits Gâteau

by Maxime Guérin & Kevin Zwygart

Pineapple Coconut GALETTE

by Frédéric Cassel

THREE RED FRUITS PIZZA

by Eric Perez

Pizza Bianca with Cream Cheese Cream and Grilled Vegetables

by Christian Guillut

Pretty in Pink

by Nicolas Boussin & Maxime Guérin

Warm leeks with spicy mustard butter

by Eric Trochon

Poached free-range chicken, cream sauce Vegetables and risotto

by Christian Guillut

Butter Chicken

by Dane Fernandes

Walk in the Black Forest

Mini quiche lorraine

“Route to Vietnam” shrimp ravioli

by Christian Guillut

Regal

by Karim Bourgi

Raspberry Queen

by Sébastien Faré

Passion Fruit Religieuse

by Eric Perez

RELIGIEUSES UPSIDE DOWN

Risotto with lemongrass and mascarpone, tuna with sesame seeds

by Sébastien Faré

Cappuccino-Style Risotto with Saffron

by Sébastien Faré

Crunchy risotto, light Sublime with parmesan

by Sébastien Faré

Riz a l'imperatrice with jasmine-spiced mango compote

by Nicolas Boussin

Apricot and Orange Blossom Roll Cake

by Nicolas Boussin

Roast-beef, Béarnaise-style Sublime sauce

by Sébastien Faré

Garlic roses

by Nicolas Boussin & Kevin Zwygart

TROUT ROLLS WITH TENDER LETTUCE LEAVES - TOMATO MOUSSE AND TZATZIKI

by Christian Guillut

Spaghetti Roulades with Chicken and Prawns

by Christian Guillut

Honey and lemon sabayon with roast figs

Spiced Shortbread with Tangy Figs

by Maxime Guérin & Benjamin de Closets

Hazelnut, red pepper and sardine shortbread

Shortbread topped with Serrano ham cream cheese and quince marmalade

Strawberry shortbread tarts

by Rony Parijs

Caramel Saint Honoré

MONT BLANC SAINT HONORÉ

by Jean Michel Perruchon

SAINT-HONORÉ

by Nicolas Boussin & Kevin Zwygart

Saint-Honoré

by Yann Brys

Cherry-Raspberry Saint-Honoré

Hazelnut Saint-Honoré

by Frédéric Cassel

Damson plum Saint-Honoré

Saint-honoré tourbillon®

Saint-honore, Sublime with bourbon vanilla

by Nicolas Boussin

Caesar salad with chicken, parmesan and croutons with a sour taste dressing

by Walter Zanoni

Salad of Cream Cheese Bites in Herb Crust

by Christian Guillut

Red cabbage salad with sour dressing

by Jean-Michel Bardet

Fruit salad with wild strawberry cream and a nut crumble

by Walter Zanoni

Salad from our regions

Salambo from our childhood

by Nicolas Boussin

Chive and shallot sauce

by Sébastien Faré

Honey lemon sauce

by Sébastien Faré

Watercress sauce

by Sébastien Faré

Curry sauce

by Sébastien Faré

Black olive and anchovy sauce

by Sébastien Faré

Timut pepper sauce

by Sébastien Faré

Horseradish sauce

by Sébastien Faré

Arugula

by Sébastien Faré

Tartar sauce

by Sébastien Faré

Thai sauce

by Sébastien Faré

Tzatziki sauce

by Sébastien Faré

Vanilla sauce

by Sébastien Faré

Crunchy salmon, cream cheese marinade with soya sauce

by Sébastien Faré

Medium-rare grilled salmon curry sauce

by Sébastien Faré

SEMI-COOKED SALMON, HERB CREAM, CAULIFLOWER AND BROCOLI RICE

by Sébastien Faré

Salmon with white butter-style Sublime sauce

by Sébastien Faré

Savarin cup with flavours of the Far East

Savarin served in a glass, orange jelly, Sublime infused with Earl Grey

by Nicolas Boussin

Black Sesame & Star Anise Chocolate

by Louis Li

Silvaé

by Nicolas Boussin

Snow White

by Chef Chui Foong

So To

by Talita Setyadi

Sofa

by Julien Alvarez

Souvenir of Summer

by Keiko Nagae

Christmas Spiral

by Nicolas Boussin & Maxime Guérin

RASPBERRY ST HONORE

Shooting Star Stollen

by Nicolas Boussin & Maxime Guérin

Strawb'ice

by Yannick Tranchant & Nicolas Boussin

STRAWBERRY LAVA TIRAMISU ICE LATTE

Strawberry Mojito Cheese Cake

by Leo François

Sugar Cane

by Etienne Leroy

Summer Focaccia

by Nicolas Boussin & Kevin Zwygart

Bresse chicken supreme cooked with cream and truffle

by Sébastien Faré

Chocolate surprise

Chicken tacos cheesy cream

by Sébastien Faré

Tagliatelle with cockles and prawns / light garlic & ginger cream

by Sébastien Faré

Tagliatelle with tomatoes and basil, Sublime with olive oil

by Sébastien Faré

Brioche Cookies

by Nicolas Boussin & Kevin Zwygart

Beef tartare with toasted hazelnuts, Cooking Cream Sour Taste and a deep-fried steamed bun

by Walter Zanoni

Sea bream and citrus tartare

by Sébastien Faré

Lemon Tart

by Eric Perez

Alsatian Cheese Tart

by Maxime Guérin & Benjamin de Closets

The four-cheese tart

Lemon, Lime, White Chocolate and Kaffir Lime tart

Strawberry Tart

by Joaquin Soriano

tarte café 100%

by Karim Bourgi

Chestnut Cheesecake Tart

by Jean Michel Perruchon

Spring vegetable tart with herbs butter

by Eric Trochon

Asian Floral Tart

by Nicolas Boussin

Iris berry tart

by Maxime Guérin

Tarte Isabella

by Thierry Mulhaupt

Pepper tartlet

Riviera tart

by Nicolas Boussin

Tarte Tatin

by Chong Ko Wai

Pistachio tart

by Karim Bourgi

Apricot and Sublime with Almond Tartlet

by Nicolas Boussin

Crab tartlet

Apple, pecan and wild pepper tartlet with fior di latte sour taste ice cream and a raspberry coulis

by Walter Zanoni

Reus Tartlet

by Eric Ortuño

Raspberry and Redcurrant Tartlet

Lotus tartlet

Mandarin Chestnut Tartlet

by Nicolas Boussin & Simone Rodemund

Toasted Vanilla Pecan Tartlet

by Nicolas Boussin & Maxime Guérin & Benjamin de Closets

Plougastel Strawberry and Pistachio Tartlet

by Eric Trochon

Pearly Lemon Tartlets

by Nicolas Boussin & Kevin Zwygart

Tatin 2.0

by Nicolas Boussin & Maxime Guérin

Mango pavlova tatin

Tea Time

by Felicia Huang

The Amber

by Eureka Araujo

The cherry under the cake

by Cédric Pernot

Tiramisù

by Nicolas Boussin

Tiramisu

by Eun Jeong Lee

Tiramisu 3.0 Recipe for 6 circles Oblongs Mafter® mold 240 mm

Lemon Tiramisu

by EMMANUELE FORCONE

Speculoos Tiramisù

by EMMANUELE FORCONE

CARIBBEAN TIRAMISÙ

by Sébastien Faré

Classic Tiramisù

by Nicolas Boussin

Tiramisù with Meringue

by Nicolas Boussin

Nutella® Tiramisu

by Sébastien Faré

Tiramisù Pâte à Bombe

by Nicolas Boussin

Tiramisu ristretto

by Nicolas Boussin

Frui-Tea Swirl

by Yann Brys

Blackberry tourbillon

by Yann Brys

Potatoes Tourt

by Marc Chalopin

TRADITIONAL DOVER SOLE WITH LOBSTER, MINIATURE VEGETABLES AND GREY SHRIMP

by Ronald Pietruszka

Fillet of turbot cooked in butter, with crunchy vegetables and a soy and sour taste sauce

by Walter Zanoni

Transmission

by Cyril Gaidella

Jewel of Brazil

Pistachio braid

by Nicolas Boussin & Maxime Guérin

Fall chocolate forest

by Nicolas Boussin & Kevin Zwygart

Triple Chocolate Treat

Choux bun trilogy

Italian-flavoured penne trio

by Sébastien Faré

Rillettes trio

by Sébastien Faré

Turon

Tzatziki Spoon

Strawberry love

by Nicolas Boussin & Maxime Guérin

A love of mom

by Julien Alvarez

Urban Coffee

by Nicolas Boussin & Maxime Guérin

Vancouver

by Nicolas Boussin & Maxime Guérin

Creamy oven roasted tomato and red pepper with raspberries

by Christian Guillut

Cream of artichoke soup / Tangy condiment

by Sébastien Faré

Cream of carrot soup with crab meat

by Sébastien Faré

Cream of chestnut soup, seared foie gras

by Sébastien Faré

Avocado and prawn in a glass with cocktail sauce

by Sébastien Faré

Chocolate and whipped cream in a glass

by Sébastien Faré

Mushrooms served in a glass, Sublime espuma with herbs

by Sébastien Faré

Canadian lobster and lobster jelly with an avocados and lime cream served in a glass

Salmon, cream cheese mousse with yuzu and dill jelly

Piña Colada in a glass

by Sébastien Faré

Arctic and Red Berry Glass

by Nicolas Boussin

Villanelle

by Koutatsu Kanda

Milky Way

by Nicolas Boussin

Chicken in cream sauce

by Pierre Gagnaire

Journey to the Orient

by Nicolas Boussin

Almond Milk Wedding Cake

by Nicolas Boussin

Rabbit wontons / Sour broth

by Jean-Michel Bardet