Jean Jacques Paris

Thick slices of brioche dipped in an egg and milk mixture, then pan-fried in butter. Served warm, crispy on the outside and soft on the inside. Accompanied by a rich caramel sauce and whipped cream.

A classic frozen dessert made of creamy vanilla ice cream drizzled with hot chocolate sauce. Garnished with a generous dollop of whipped cream. The contrast between hot and cold is the signature of this dessert.

Cream puff filled with vanilla ice cream instead of traditional pastry cream. Topped with a rich hot chocolate sauce and served with whipped cream. A treat combining soft, frozen, and melting textures.

Iconic pastry made of three layers of crispy puff pastry alternated with two layers of light vanilla pastry cream. The top is often glazed or sprinkled with sugar. Offers a delicate and crumbly textural experience.

A fresh selection of assorted red berries, such as strawberries, raspberries, or blueberries. Served plain or lightly sweetened to highlight the fruits' tart flavor. A light, healthy, and refreshing dessert.

Firmly whipped egg whites, poached to form a light cloud. They float on a sauce, here a liquid caramel (sometimes on crème anglaise). A very sweet dessert with a unique foamy texture.

Rich, oven-baked vanilla custard dessert, covered with a thin layer of hardened caramelized sugar. The crunchy crust is broken with a spoon to enjoy the creamy custard underneath.

Tart with a thin, crispy crust topped with slices of roasted fresh figs. Highlights the natural sweetness and unique texture of the fig. Often served warm.