Glazed Pasteur

A short and very strong coffee, rich in aromas. Served black without milk. The pure essence of coffee.

A double espresso for twice the caffeine and intensity. Served black.

An espresso diluted with hot water. Similar to American coffee, milder than a pure espresso.

Coffee brewed by gentle infusion. Lighter and subtler taste than espresso, highlighting the bean's aromas.

Espresso topped with thick milk foam. Perfect balance between coffee, hot milk, and creamy foam.

Large volume of hot milk mixed with an espresso, with a thin layer of foam. Smooth and milky.

Powdered Japanese green tea drink frothed with milk. Distinct vegetal flavor, smooth and energizing.

Spiced black tea (cinnamon, cardamom, ginger) mixed with hot milk. Comforting and fragrant.

Purple yam latte. Sweet flavor reminiscent of vanilla and hazelnut, with a beautiful natural purple color.

A classic latte with an extra shot of espresso or poured over for a more pronounced coffee flavor.

Infusion of tea leaves. Light and soothing, served hot.

Hot drink with cocoa and milk. Rich, sweet, and creamy.

Gourmet blend of espresso, hot chocolate, and foamed milk. The perfect marriage of coffee and chocolate.

Artisanal ice cream served in scoops. Flavors are original and often use spices or herbs (sumac, chili, thyme). Creamy texture for ice creams and refreshing for sorbets.

A large tub of ice cream to take home. Ideal for sharing.

Iced drink blended from ice cream and milk. Thick and creamy texture, to be drunk with a straw.

Italian dessert consisting of a scoop of vanilla ice cream drowned in hot espresso. Delicious hot-cold contrast.

Honeycomb cake baked between two hot irons. Crispy on the outside and soft on the inside.

Braided marbled brioche, often filled with chocolate or cinnamon. Rich and soft.

A slightly sweet British brioche. Crumbly texture, ideal with tea or coffee.

Round cookie with chocolate chips or other toppings. Crispy edges and tender center.

Slice of moist cake, often with fruit, lemon, or chocolate.