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Our recipes
For Easter, our chefs have created three desserts built around a single intention: to make the aromatic profile the guiding thread of each creation.
Three eggs. Three natural extracts. Three distinct flavor profiles — each with its own texture, balance, and signature.
A refined Easter egg, built around a smooth cardamom ganache, coated in dark chocolate.
The freshness of our cardamom extract brings depth and aromatic clarity to the recipe, enhancing the intensity of the chocolate while preserving balance and elegance.
A generous Easter creation combining milk chocolate and melting cinnamon caramel.
The recipe plays on the warmth and comforting notes of our cinnamon extract, enriched with a pumpkin seed praline, for aromatic depth, a beautiful roundness and a long and indulgent finish.
This Easter egg explores contrast and texture through a light marshmallow with sour cherry and almond.
The roundness and character of our almond extract bring structure and intensity, balancing the fruity acidity and creating a smooth and expressive aromatic profile.
In these three recipes, aromatics are not a detail, but a building block.
A calibrated intensity, reproducible from one batch to the next.
A regular distribution throughout the mass — ganache, caramel, marshmallow — without any point of concentration.
A calibrated intensity, reproducible from batch to batch, for a consistent range signature.
Extracts that withstand the thermal and technical constraints of the laboratory, without altering the aromatic profile.
It is this technical consistency that allows us to build a true signature and to go further in creation, season after season.
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