French Cuisine: Dessert
- Crisp puff pastry with passion fruits mousse and kiwi
- Currant ice-cream in biskuit basket with champagne apple and caramel sauce
- Filled almond crêpes with marzipan ice-cream
- Floating island on caramel cream
- Gingerbread charlotte with orange segments and black nuts
- Gingerbread mousse on punch sauce
- Hazelnut and nougat parfait on caramel sauce
- Honey parfait with cinnamon sauce
- Iced honey soup with champagne and strawberries
- Lemon and pistachio marquise on mango sauce, garnished with wild berries
- Light hazelnut punch with strawberries
- Log tartlet filled with coconut mousse on bramble sauce and mandarin orange sorbet
- Marble savarin with crunchy ice-cream and diced caramelized spongecake in white chocolate sauce
- Marble soufflé on nougat sauce
- Marquise of chocolate and morello cherries mousse with vanilla cream
- Mille feuille of white chocolate mousse
- Millefeuille of a variety of chocolate mousse garnished
- Millefeuille of apple and poppy-seed with vanilla ice-cream
- Millefeuille of apple with champagne and honey ice-cream
- Millefeuille of plain chocolate with orange mousse
- Millefeuille with strawberries
- Nougat mousse with orange and date confit on orange sauce
- Nougat mousse with orange and prune confit
- Nougat parfait on orange sauce with chocolate millefeuille and fresh figs
- Nut tartlet with plums in armagnac and vanilla ice-cream
- Orange au gratin in biskuit basket
- Orange segments in a Grand Marnier soup with almond ice-cream in biskuit basket
- Parfait of caramelized sesame with fruit ragout
- Parfait of nougat and coffee with armagnac sabayon
- Parfait of wine sabayon on fruit sauce
