08:00 – 15:00
eat in & to go
chocôlate
- chocôlate mousseflourless chocolate cake with 65% maracaibo chocolate mousse (france)
- opéralayers of almond cake filled with chocolate ganache & coffee butter cream (france)
- brownïe poppermoist, rich chocolate cake topped with nuts (america)
- baked chocôlate tartsilky grand cru chocôlate in a delicate crust
fruït
- apple strudelcrispy layers of handmade dough & apples, cinammon sugar (austria)
- passion flambédelicate pastry shell filled with passion fruit curd , meringue flambé
- baked fruit tartpear, plum or apricot, almond cake in flaky puff pastry shell
filled pâstries
- walnut + caramelwalnut or pecan in rich, soft caramel filling encased in a butter crust (switzerland)
- pasteïs de nataflaky crust & delicately spiced vanilla crème with a burnt “hat” (portugal)
- baked yoghurt tart “taj”baked yoghurt tart, lightly tangy with berry (india)
- orange googlcitrusy, moist, light pound cake with candied orange & whipped cream (austria)
unfilled pâstries
- gugelhupfviennese marble (chocôlate & vanilla) pound cake. delicate and fine with cream (austria)
- financier poppermoist almond & brown butter cake with a chocôlate button
cookies + mignardises
- choc chip cookiestudded with swiss chocôlate. a luxurious treat (america)
- oatmeal + raisin cookieold time favourite (america)
- luxembourgerlight vanilla macaroons filled with cognac cream (switzerland)
- almond tuiledelicate, large almond wafers (france)
confections
- caramelized chocôlate almondsalmonds roasted in grand cru chocôlate