Lenôtre

Classic Viennese pastry in the shape of a croissant made with butter puff pastry. Crispy and golden on the outside, soft on the inside. A French breakfast essential.

Small brioche with a head, rich in butter and eggs. Airy and tender texture with a golden crust. Sweet and light.

Rectangular puff pastry Viennese pastry rolled around dark chocolate bars. Butter and chocolate melt in your mouth. A gourmet classic.

A specialty of fragrant brioche, likely with citrus or Menton lemon. Soft and slightly fruity.

Half-moon shaped pastry filled with apple compote. Crispy puff pastry and a melting, sweet interior.

Brioche soaked in syrup, filled with almond cream and flaked almonds. Crispy on top and soft in the center, rich in almond flavor.

Alsatian brioche with raisins and almonds, baked in a tall fluted mold. Dense and fragrant texture.

A savory twist on the éclair, filled with egg mimosa (mayonnaise egg yolk) and poultry. Flavorful and original.

Savory éclair filled with sautéed mushroom duxelles and smoked salmon. Woody and marine flavors.

Classic composed salad with romaine lettuce, croutons, parmesan and creamy dressing, often served with chicken.

Egg poached in simmering water, served with a clear broth (consommé) and ham. Light and refined.

Egg cooked at low temperature for a unique melting texture, served with marinated vegetables and smoked salmon.

Iconic sparkling wine from the Champagne region. Brut is dry and fresh, ideal for an aperitif.

Rosé champagne with notes of red fruits. Fresh and elegant.

Very dry (Extra Brut) high-quality (1er Cru) champagne. Mineral and refined.

Prestige rosé champagne, combining finesse and complex fruity aromas.

Champagne renowned for its freshness and notes of white fruits. Presented in its eco-friendly case.

Prestige vintage cuvée. An exceptional champagne with complex and deep aromas.