Patisserie

Andalou  8.00

bittersweet chocolate ganache with lemon curd and praline hazelnut cracking 

​Le Choux  6.50​

choux pastry filled with french vanilla custard and chantilly ​​​​​​

Double Chocolat Tart  7.00

chocolate tart shell filled with praline crackling, bittersweet chocolate ganache, and topped with milk chocolate chantilly and chocolate crispy pearls

Rustic Apple Tart  7.00

buttery, flaky crust filled with caramelized apples, sourced from local Chester Farms

Raspberry Tart  7.00

sweet tart shell filled with raspberry jam and french custard topped with fresh raspberries

Mixed Berry Tart  7.00

sweet tart shell filled with mixed berry jam and french custard topped with fresh berries 

Amandine Pear Tart  7.00

sweet tart shell filled with almond cream and baked pears edged with sliced almonds 

Lemon Meringue Tart

sweet tart shell filled with lemon curd topped with meringue

Paris Brest  7.50

pate à choux with praline crackling, praline cream and chantilly 

Paris Chester. 7.50

sweet tart shell filled with a thin layer of caramel, apple compote, chantilly topped with a mini choux  

Mille Feuille Caramel. 7.00

thin layers of caramelized puff pastry, light pastry cream and vanilla chantilly topped with caramelized chiboust cream; specialty from Chef Laurent's father

Mont Blanc  8.00

sweet tart shell filled with almond cream and chestnut confit, mixed berry jam topped with chantilly and chestnut vermicelli 

La Poire

cheesecake adorned with white chocolate, tangy passion fruit and caramelized pear at the center, crafted into the shaped of a pear.