Les Desserts
Sélection de Trois Fromages Artisans 14.00
Selection of three artisan cheeses served with fruit and nuts
Souffle Grand Marnier 12.00
Grand Marnier soufflé served with Napoleon sauce (allow 25 mins)
Crème Brulée à la Vanille Fraiche de Bourbon 7.00
Crème Brulée made with fresh vanilla bean from Bourbon
Moelleux Chaud au Chocolat 7.50
Warm soft chocolate cake with cream Anglaise sauce
Chambord 9.50
Raspberry sorbet with shot of Chambord
Colonel 9.50
Sorbet au Citron, with a shot of vodka
Ile Flottante 8.50
Floating Island, crème Anglaise topped with roasted almonds
Sorbets de Fruits Rouge 5.50
Selection of sorbets
Crêpes Suzette 10.00
Warm crepes with orange and Grand Marnier
Poire Belle Hélène 7.50
Poached pear with vanilla ice cream & chocolate sauce
topped with whipped cream and toasted almonds
Nougat glacé aux fruits secs, coulis de kiwi 8.50
Frozen nougat with Dried fruits,
pistachio and almonds & kiwi sauce
Paris – Brest 9.00
Baked almond-topped choux pastry ring filled with a praline
butter cream. A dessert created by a pastry chef in honor of a bicycle race between Paris and Brest.
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