patisserie mont plus

On top of a pâte brisée, choux pastry is layered, and the chef's pride, the chiboust, is caramelized for a fragrant finish. The fruit inside the chiboust is pink grapefruit in spring and summer, and pear in autumn and winter.

A smooth caramel pudding that melts in your mouth.

A mousse made with white wine containing pineapple, white peach, and strawberry, sandwiched between two types of biscuit.

A cream with the scent of bergamot, combined with a milk chocolate mousse and a hint of lemon flavor.

A cake sandwiched with Bavarian cream caramel and chocolate chantilly between chocolate biscuit and joconde.

A chocolate cream with a rich cocoa flavor sandwiched between caramelized biscuits and a lightly finished vanilla cream.

Brioche with kirsch, fruits, custard cream, and meringue.

The brioche dough is soaked with plenty of rum syrup.

A rich cream cheese mousse on a joconde base, topped with pistachio meringue.

A rich cheesecake made with Italian blue cheese, Gorgonzola.