The French Workshop Menu

Sable biscuit with Madagascan vanilla crème patisserie and fresh strawberries.

Sablé biscuit with Madagascan vanilla crème patisserie and fresh raspberries.

Sablé biscuit with Madagascan vanilla crème patisserie and fresh blueberries.

Sablé biscuit with dark chocolate ganache and a layer of feuilletine with praline paste, topped with dark chocolate glaze.

Sablé biscuit with lemon curd, dacquoise sponge insert and Italian meringue

Sablé biscuit and crumble filled with apples, topped with powdered sugar.

Infused sable biscuit, layered with homemade raspberry jam

Soft butter biscuit filled with a homemade fig compote

Chocolate sponge cake, hazelnut feuilletine, insert of crème brulee with Madagascan vanilla, and chocolate caramel mousse

Joconde sponge cake soaked in coffee syrup with coffee ganache and coffee buttercream with dark chocolate glaze.

Tiramisu cream from mascarpone mousse and authentic espresso sponge.

Crispy caramelized crème brulée cream.

Light chocolate sponge cake, semi-sweet chocolate mousse with chocolate glazing.

Oven-baked cheesecake with a layer of crème brûlée on a white biscuit topped with raspberry preserve

Chocolate souffle with liquid chocolate center.

Carrot cake with cream cheese frosting (contains walnuts).

Caramelized puff pastry with Madagascaran vanilla patisserie cream.

Pate choux with Madagascan vanilla patisserie cream topped with chocolate glaze.

Éclair choux filled with Madagascan vanilla patisserie cream and glazed with white chocolate.

Vanilla sponge cake, white chocolate mousse, dark chocolate crémeux chocolate ganache, caramelized hazelnuts and mik gianduja glazing.

Cocoa sponge cake, chocolate ganache. chocolate mousse with an insert of Madagan nila white chocolate mousse covered with caramelized almonds.

Milk chocolate crémeux with pieces of white biscuit, milk gianduja glazing with Grand Marnier and Cointreau (orange liquors).

Rich dark chocolate cremeux with pieces of white biscuit topped with decadent dark chocolate glazing.