This is the Petit Duc star product, a combination of almonds, honey and butter on a shortbread base. We would like to warn you that the House declines all responsibility in case of addiction.
The recipe for this shortbread biscuit comes from the Petit Albert treaty from the 14th century. Its crumbly nature goes well with the saffron giving it a very aromatic calibre. To be enjoyed with tea, red fruits or sorbets
This recipe was invented by Pol Adam, head pastry chef for King Albert 1st of Belgium at the beginning of the 20th century. Désirés are very rich in almonds, with no butter or egg yolk, almost no flour and an unreasonable amount of vanilla. These in
The genuine essence of Provence. These moons, made of almonds and aniseed, have to be deserved. The initial consistency is hard but the taste develops progressively to become... …flamboyant with a strong flavour
18th century recipe of Swiss origin. Cocoa-almonds are part of the shortbread biscuit family with whole almonds. The cocoa enhances the almond taste. It reduces the sweetness of desserts such as île flottante and crème caramel.
18th century recipe of English origin. It is THE shortbread biscuit with a light and intense consistency. To be served with a very good, very simple and flavoursome tea.
This recipe was invented by Pol Adam, head pastry chef for King Albert 1st of Belgium at the beginning of the 20th century. The Ernestine is a cooked almond paste, characterised by its lack of flour and a very small amount of butter which gives it a
This recipe was invented by Pol Adam, head pastry chef for King Albert 1st of Belgium at the beginning of the 20th century. Part of the cooked almond paste family, it is characterised by the ingredients it lacks: flour and butter which are replaced b
19th century recipe which mainly makes use of sesame and butter; it has a pronounced sesame seed taste.
17th century recipe using muscatel wine which makes it so fruity – as well as the southern sunshine.
Lavender in minute quantities – this round shortbread biscuit simultaneously reveals its buttery taste and its subtle lavender flavour. Adds a little something to crème brulée or chocolate cream.
Part of the gingerbread family. Hard, on tasting it reveals flavours of honey, almond, orange and lemon – in a random order if you leave it to gradually melt. To be eaten like a sweet.
4 recipes using thyme, fennel, olive and rosemary which have been created to enhance wine or champagne as an appetizer.