A delicate combination of a crispy and caramelized puff pastry, small ambered choux pastries and light vanilla cream: the Saint Honoré is an exercise in style that celebrates the patisserie! Discover the latest variations proposed this year by our chefs!

Fall in love with Patrick Agnellet ‘s exotic “Saint Ho”, based on an exotic creamy, coconut dacquoise, passion fruit caramel and mango and pineapple compote. An irresistible delight to be shared!

At Sébastien BrocardSaint Honoré is available in a square version with a delicate caramelized puff pastry, pretty little choux and fine sprinkled dragee that we can’t wait to crunch!

Frédéric Cassel is an aficionado of Saint Honoré since he regularly offers variations observing the course of the seasons: in spring, you melt for his version with strawberry and basil!

A wind of exoticism blows on the Saint Honoré season at Laurent Duchêne! Succumb to lime, mango and passion fruit.

Brittany is in the spotlight with this “Breizh Saint Ho” offered at Maelig Georgelin: a crispy black wheat, salted butter caramel, tatin-style roasted apples, apple ganache and salted butter caramel choux all integrated in delicious alchemy!

Spotlight on Thierry Gilg ‘s Saint Honoré, which takes up the traditional codes of this great patisserie classic! The addition of tasty fresh strawberries makes it a spring dessert that will please all gourmets!

This celebrated combination of milk chocolate, passion fruit and pineapple imagined by Pierre Hermé is here wonderfully embodied in this “Saint Honoré Mogador Tarte”.

Loyal to his Alsatian origins and his gastronomic heritage, Mathieu Kamm brings a little twist to his Saint Honoré by adding a subtle note of Kirsch in the elegant cream which adorns it!

With a modern and refined look, this individual tartelette by Christophe Roussel is a nice nod to the Saint Honoré! Let yourself be tempted by this Madagascar vanilla dessert where lightness and finesse are echoed with one single goal: to delight you!



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