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Patisserie

  • Iced mascarpone lasagnetta with stewed quinces and chocolate croquette
  • Crème Brulè slice with litchi parfait and orange ragout
  • Fried pineapple cake with coconut parfait and kumquat compote
  • Fried banana and mango with lemon verbena cream and passionfruit foam
  • Semolina pudding in macadamia nut with strawberry parfait and marinated strawberries
  • Yogurt tureen in log with green apple jelly and stracciatella ice cream
  • Mango tureen with raspberry sauce and lemon Sgroppino
  • Pineapple ravioli filled with coconut in passion fruit- orange soup
  • Mascarpone-apple cake on white chocolate sauce and apple ice cream
  • Creamy Basmati rice on kateifi nest with mango and chili stew
  • Sable Breton filled with balsamic raspberries, vanilla cream and ice cream
  • Glazed pear on chocolat- marzipan biscuit with pumpkin seed- vanilla parfait
  • Buttermilk mousse with spiced oranges and hazelnut cake
  • Yogurt cream cake with brittle, marinated strawberries and Grand Marnier ice cream
  • Pecanut Brownie with chocolat mousse and passion fruit on star anise foam
  • Vanilla cream in sponge cake on strawberry soup and strawberry ice cream
  • Caramellized apricot cake on sable of chocolate and thyme ice cream
  • Yogurt tureen with wildberries sorbet and fried spring roll
  • Strawberry tempura with coconut parfait, maracuja foam and passion fruit sauce
  • Mango- chili ragout with warm chocolate foam and Bourbon- Vanilla ice cream
  • Tarragon parfait with lime and lemongras and raspberries on shortcrust cookie
  • Wildberry-yoghurt tureen in blackberry jelly with lime foam on brittle leave
  • Marzipane- vanilla biscuit with coconut praline and mangoshake
  • Millefeuille of vanilla with passion fruit sorbet and aperitif „HUGO“
  • Tart of chocolat and poppy seed mousse on egg liqueur cream
  • Slice of glazed nougat cake with passion fruit sorbet and marinated kumquat
  • Cheese dumplings in pistachio and cinnamon on rhubarb ragout and lemon- ginger ice cream
  • Millefeuille of banana and mango on lemon-yogurt parfait
  • Tureen of strawberries and buttermilk on blackberry sauce and poppy-seed ice cream
  • Homemade brioches on coulis of plums with tonka bean ice cream
  • Praline tarte with white mocca foam and dark rum truffle
  • Three variations of chocolat with raspberry jelly
  • Chocolate tarte with spiced oranges and Grand Marnier ice cream
  • Sour cream tartlet with mango parfait and cocoa jelly
  • Cooked vanilla cream with crispy feuilleté and glazed apple pearls
  • Three variations of mulberry, mango jelly and mango sauce
  • A duet of morello cherries tiramisú and fried morello cherries tiramisú with ice-cream
  • Variety of mango and white chocolate
  • Variety of mandarin orange, pistachio and chocolate
  • Chocolate cake with lime parfait and raspberry jelly
  • Zirmer cake with rasperry parfait and custard sauce
  • Sweet rice in pistachio with walnuts ice-cream and marinated raspberries
  • Sweets for the Dessert Buffet
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