Seasonal
Bûche de nœl
Christmas logThree flavours available:
Chocolate and griottine:
Chocolate sponge, dark chocolate mousse, griottine (cherries in Cointreau).
Praline and rum:
Vanilla sponge, praline cream, crushed praline and rum syrup.
Raspberry and armagnac:
Vanilla sponge, raspberry cream, crunched raspberries and armagnac syrup.
Mince pies
Pure French butter short pastry, mince meat made of butter, dark sugar, treacle, mixed raisins, sultanas, currants, mixed peel, soaked in Guiness, whisky and apple juice and various spices.
Suitable for vegetarians.
Confiture / Miel
Jam / HoneyA selection of jam flavours: Blueberry, strawberry, grapefruit, apricot, orange, raspberry.
A selection of honey flavours: Mountain honey, mixed flowers, hazelnut, almond.
French chocolate
Chocolat au Pimandes
Chocolat raisin au sauterne
Chocolat olive vert/olive noires
Chocolat nougatine noir ou lait
Chocolat organgette
Chocolat Rochers au lait au noir
Chocolat de pâques
Easter chocolate
Selection of chocolate easter eggs, bunnies, chicks...Irish Christmas pudding
Pure French butter, almond, dark sugar, eggs, flour, treacle, mixed raisins, sultanas, currants, mixed peel, soaked in Guiness, whisky and apple juice and various spices.
Suitable for vegetarians.Hot cross buns
Made of mixed raisins, sultanas, currants, mixed peel, flour, eggs, butter, malt and various spices.
La galette des rois
Twelfth night cakeLa Galette des Rois is a traditional French pastry going back to Epiphany, first weekend of January.
La Galette de Rois is made of puff pastry and frangipane cream and is traditionally served on Twelfth Night. Whoever finds the "lucky bean", symbolising the baby Jesus, become king or queen of the evening.
