Praline

Tomato, Swiss cheese, and mayo in a croissant.

Caramelized and crunchy French laminated pastry. Nut free.

Puff pastry dough filled with homemade apple jam.

Rum & vanilla pastry with soft custard center and caramelized crust.

Flaky croissant dough rolled with raisins and a touch of vanilla-scented pastry cream.

Croissant dough with house-made raspberry compote.

Our irresistible recipe for pure-butter croissant dough, with the sweet taste of confectioner's custard and chocolate chips. Try our chocolate twist today!

Sweet dough shell filled with a rich almond cream custard and topped with homemade poached pears.

Sweet dough filled with passion fruit and mango curd, and topped with fresh raspberries. Allergens: gluten, eggs, milk, almond.

Light choux pastry filled with smooth hazelnut praline cream and a rich praline center, made with premium hazelnuts from Piedmont, Italy. Allergens: gluten, milk, eggs, tree nuts (hazelnuts, almonds).

Sweet dough shell filled with lemon curd and topped with meringue. Allergens: gluten, eggs, milk, almond.

Crunchy choux dough filled with rich coffee-flavored custard and topped with a smooth coffee icing.

Our éclairs start with a light, crisp choux pastry shell. We fill it to the brim with a rich 66% dark chocolate custard that'll make your taste buds dance. A smooth chocolate glaze on top and a sprinkle of crunchy cacao to finish it off. Allergens: gluten, eggs, milk.

Our signature tart of cocoa sweet dough shell filled with a layer of caramel and a layer of dark chocolate (66%), a second layer of milk chocolate ganache topped with homemade cocoa glaze. Allergens: gluten, milk, eggs.

Layers of sponge cake soaked in coffee syrup, layered with chocolate and coffee buttercream. Covered with homemade cocoa glaze. Allergens: gluten, milk, eggs.

Sweet dough shell filled with lemon curd and topped with glazed lime zest. Allergens: gluten, eggs, milk, almond.

Milk chocolate cream and thin dark chocolate layers on a praline crisp and nut dacquoise cake with hint of citrus flavor. Covered with a home made caramel/hazelnut glaze. Allergens: gluten, eggs, milk, almond, hazelnut.

Layers of crunchy almond cake, vibrant raspberry cream, tangy cassis (blackcurrant) cream, and airy vanilla mousse come together for a light yet luxurious dessert. Allergens: gluten, milk, eggs, almonds, trace of soy lecithin.

Aged serrano ham, manchego cheese, salad, and salted butter on French baguette.

French ham, Gruyère, and salted butter on French baguette.

Fresh baguette filled with slow-roasted Cajun chicken bread, tomatoes, caramelize onions, and andaluz.

Artisan semolina bread with roasted pepper, zucchini, tomatoes, red onions, and pesto sauce.

Sesame bun with creamy crème fraîche with dill, smoked salmon, and crisp greens.

French pain de mie, butter, French ham, melted Swiss, béchamel sauce, and compte cheese.

Greens with French beans, Salah, tomatoes, peppers, tuna, eggs, olives, and vinaigrette.

Romaine salad, cherry tomatoes, roasted cajun chicken, manchego cheese, Ceasar dressing.

Includes cassis-violet, chocolate, pistachio, raspberry, lemon, vanilla, and cappuccino. All flavors except hazelnut are gluten-free. Raspberry and cassis-violet flavors are dairy-free.

A timeless French dessert, perfected by Praliné. Our Crème Brûlée features a silky-smooth vanilla custard topped with a crisp layer of caramelized sugar—a satisfying contrast of textures that melts in your mouth with every spoonful. Each serving is crafted fresh daily by our pastry chefs using premium cream, farm-fresh eggs, Madagascar vanilla, and a touch of sugar, then gently baked to achieve the perfect balance of richness and lightness. Enjoy it chilled for a refined treat that embodies the essence of Parisian elegance.

Delve into the luxurious layers of La Trinité. Starting with a rich brownie foundation, ascend through velvety white and dark chocolate mousses, culminating in a silky milk chocolate ganache glaze. Every bite of this chocolate trinity is a testament to our French pastry expertise—a true delight for connoisseurs.