Deserts

Four Spices Meringue Mille-Feuille Filled with Butternut Cream

Lemon Tart on a Shortbread Base

Poached Pear with Poitou Shortbread and Mascarpone Cream

The Puits Doré: Praline Mousse and Chocolate Ganache on a Biscuit Base

Cheese Plate and Salad