Discover the “Final Bouquet” by Patrick Agnellet: its citrus sorbet petals, two lemon parfait and its Joconde almond biscuit promise a fireworks display to give a fresh ending to your meal!

Let the sun come to your table and melt these three frozen cakes by Nicolas Bernardé. Which one will you choose? The lemon, exotic or hazelnut?

Usually served in a cup, the Peach Melba classic frozen dessert is revisited here in desserts by Alain Chartier. Give in to temptation with its gooseberry coulis, its white peach sorbet, its peaches cooked in gooseberry syrup, vanilla ice cream, flaked almonds and its almond dacquoise.

For a fresh and delicious end to your meal, try the iced profiterole tart by Vincent Guerlais and succumb to this avalanche of choux pastry topped with vanilla ice cream and covered with a delicious chocolate sauce…

Alban Guilmet gives pride of place to summer fruits: treat yourself to a portion of this frozen dessert composed of an almond biscuit, a strawberry sorbet, vanilla ice cream and a lemon confit, accompanied by his strawberry coulis.

Let yourself melt for Celeste, a celebration of the successful marriage between passion fruit, strawberry and rhubarb imagined by Pierre Hermé. Flavours and textures alternate in this dessert to produce a most refreshing effect, without losing sight of the notion of balance and gourmet delight!

Jean-Paul Hévin offers you an iced Saint Honoré that has the advantage of combining the pleasure of taste with the lightness of this emblematic dessert – one of the favourites of the French!

Sweetness, freshness and escape meet with the “Kiana” dessert available at Mathieu Kamm: a vanilla and mint ice cream, a sorbet and a mint coulis, a lychee sorbet and an almond biscuit respond in a delicious harmony.

Give in to the temptation of iced apricot choux by Maison Oberweis: the shortbread paste, the choux topped with apricot-peach-verbena sorbet, raspberry confit, light almond cream and apricot fruit paste will melt your hearts with pleasure!

The traditional basket of sorbets is here reinterpreted by Olivier Ménard and Emmanuel Ryon, in the form of “Millefeuille de Glaces”, where delicately caramelized nougatine contrasts beautifully with refreshing balls of sorbet.