The universe
Ganaches

  1. Peach & Kumquat Confit

    Saturn peach perfumed with Safran from Lens. Madagascar vanilla-flavoured kumquat confit.

     

  2. Blackcurrant & Honey

    An emulsion of Blackcurrants from Burgundy & Chermignon honey.

     

  3. Rhubarb, Strawberry & Mint 

    Joly strawberry emulsion with Moroccan mint and rhubarb “from the garden” compote.

     

  4. Banana, Raisin & Rhum

    Caramelised banana emulsion with a heart of raisin infused in 23-year-old Matusalem rum. [ALCOHOL]

     

  5. Raspberry

    A double texture of raspberries from Salin

     

  6. Passionfruit & Yogurt

    Passionfruit jelly with a Greek yogurt emulsion.

     

  7. Caramel with Menton Lemon

    An emulsion in the style of the famous Menton lemon tart.

     

  8. Matcha Tea & YUZU

    A Matcha tea from Kyoto emulsion with Yuzu lemon juice & Mexican vanilla.

     

  9. Grapefruit & Cinnamon

    Pink grapefruit juice & an emulsion of Sri Lankan cinnamon.

     

  10. Palm Sugar Caramel

    Caramel made with palm sugar, salted with Moroccan flakes. 

     

  11. Mojito

    A mojito-style emulsion. [ALCOHOL]

     

  12. Grand Cru Las Lomas

    An emulsion of Grand Cru 69% from Puerta Pulache, Peru.

     

  13. Mango Cheesecake

    A cheesecake-style emulsion made with Indian Alphonso mango & crispy speculoos. [CINNAMON] [GLUTEN]

     

  14. Fig & Balsamic Vinegar

    An emulsion of figs from Solliès, perfumed with DOP 25-year-old Acetaia del Cristo balsamic vinegar from Modena.

     

  15. Cocoa juice

    Cocoa juice emulsion & fresh basil.

     

  16. Apricot & Meadowsweet

    A crème brulée-style emulsion infused with meadowsweet. A tangy confit made with apricots from Nendaz.

     

  17. ‘Tiramisù’

    An Ethiopian Sidamo coffee emulsion with Amaretto Disaronno-infused mascarpone. [ALCOHOL]

     

  18. Tatin pie

    An emulsion of caramelised apples made with palm sugar & cinnamon. [GLUTEN] [ALMONDS]

     

  19. Ardbeg Whisky

    A smoked Grand Cru from Java & 10-year-old Scotch whisky (Isle of Islay) emulsion. [ALCOHOL]

     

  20. Madagascar & Java

    Grand Crus Madagascar 64% & Java 64%.

     

  21. Passionfruit

    A soft blend between a Bolivian 38% & an Equatorian 72% Grand Crus infused with passionfruit.

     

  22. ‘Choc intense’

    An emulsion of Venezuelan 65% Grand Cru cocoa with salted butter & its crisp cocoa beans. 

     

  23. ‘O’lait’

    A Grand Cru Las Lomas 42% emulsion.

     

  24. Sicilian Avola Almond

    Semi-cooked almond paste with a touch of citrus.

     

  25. ‘Cru Sauvage 60H’

    An emulsion of Bolivian 68% Grand Cru, 60 hours of conching.

     

  26. Heart of Las Lomas 80%

    An emulsion made with 80% cocoa beans from Piura Porcelana, Puerta Pulache, Peru.

     

  27. Raspberry & Tasmanian Pepper

    A Salin raspberry emulsion with a refreshing jelly of lemongrass leaves & Tasmanian pepperberries.

     

  28. Jasmine Tea

    A Fuding white tea infusion from Fujian with jasmine flowers.

     

  29. Vanilla Caviar

    A white emulsion with vanilla from Madagascar.

     

  30. Crispy Praliné

    A caramelised crunchy praliné made with Tonda Gentile hazelnuts from Cortemillia.

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