Components: Brownie Inaya™, Croustillant Café Crokine™, Mousse Inaya™, Cocoa Glaze

Ingredients: whole egg, fine sugar, c, fresh butter, flour, f, milk, egg yolks, whipped cream 35%, water, 35% fat liquid cream, d, invert sugar, gelatin 200 bloom

Entremets

Components: Biscuit Cacao Extra Brute, Coffee cremeux, Inaya™ Mousse, Cocoa glaze

Ingredients: egg white, whole egg, granulated sugar, flour, extra brute, café crokine™, 35% cream, whole milk, egg yolks, instant coffee, ghana, mascarpone, inaya™, whipped cream 35%, water, invert sugar, gelatin powder

Components: Pistachio sponge cake, Croustillant Blanc Feuilletine™ , Raspberry Compote, Vanilla Zéphyr™ Mousse, Zéphyr™ glaze

Ingredients: whole egg, fine sugar, flour, melted butter, pistachio paste, f, frozen raspberries, raspberry puree, pectin, whole milk, vanilla, c, soft whipped cream, water, glucose syrup, sweetened concentrated milk, gelatin powder

Components: Light white Japanese biscuits, Mexique chocolate ice cream, Mexican avocado ice cream, St. James Rum Punch, French meringue, Assembly, Finishing

Ingredients: whole egg, granulated sugar, salt, peanut oil, flour, baking powder, egg white, cream of tartar, whole milk, 35% cream, invert sugar, 0% fat powdered milk, stabiliser 2000, c, smoked chocolate, milk, cream, avocado, atomised glucose, mexican vanilla, amaretto liqueur, water, st james amber rum, silver gelatin leaves, icing sugar, caster sugar

Components: Chocolate Sablé, Poire Pomme Sauté, Caramel Ganache, Chocolate Chiboust, Chocolate decoration, Caramel, Assembly

Ingredients: fermented butter, salt, sugar, trehalose, whole egg, concentrated vanilla extract, t45 flour, almond powder, baking powder, d, pear cubes, diced apples, pear williams, pear nectar toque blanche, cinnamon stick, tonka beans, tahitian vanilla, unsalted butter, nh pectin, yuzu puree, honey, calvados, 35% cream, glucose, c, n, salted butter, milk, sweetened egg yolks, egg white, water, stabiliser c-300, powdered gelatin, green colourant powder, icing sugar

Components: Exotic Yuzu Caramel, Ganache Noisette, Chocolate Shell, Chocolate Pistolet, Chocolate Decoration, Assembly

Ingredients: trehalose, sugar, glucose syrup, 35% cream, mango puree, yuzu puree, vanilla, cinnamon stick, unsalted butter, n, g, c, roasted hazelnut puree, 38% cream, sorbitol, hazelnut liqueur, yuzu zest, yellow colourant powder, gold powder, green colourant powder, bronze powder

Components: Roulade Chocolate Sponge, Hazelnut Mousse, Apricot Compote, Chocolate Chantilly, Croissant Dough

Ingredients: egg white, sugar, sea salt, egg yolks, honey, oil, milk, pastry flour, cocoa powder, dextrose, powdered glucose, water, gelatin, lecithin, n, c, apricot puree, semi-candied apricots, lime zest, lime juice, fresh rosemary, cinnamon stick, star anise, pectin, japanese flour, icing sugar, salt, powdered milk, ice water, yeast, butter

Components: Sea Salt Caramel, Yuzu Ganache, Yuzu-Sea Salt Crunch, Finishing and assembly

Ingredients: sugar, 35% cream, glucose, butter, sea salt, madagascar vanilla, water, c, sorbitol powder, yuzu puree, powdered glucose, yuzu juice, oil, b, amaranth, sansho powder, pop rocks

Components: Chocolate Noodles, Stock, Caramelised cashew nuts, Chocolate crumble, Inaya™ Chocolate Mousse, Passion Crémeux, Base syrup

Ingredients: pastry flour, cocoa powder, egg yolks, whole egg, coconut milk, hazelnut oil, salt, icing sugar, tahitian vanilla, simple syrup, water, sugar, cashew nuts, sea salt, butter, almond powder, lemon zest, b, milk, 35% cream, c, n, gelatin, passion fruit puree, almond milk, mango puree, powdered gelatin, mascarpone, pectin, coconut infusion, lemongrass, lime juice, lime zest, pandan, fresh ginger, madagascar vanilla

Components: Ganache, Chocolate Dough, Passion Fruit Rum Granite, Vanilla Parfait, Trempage, Sauce Exotic, Flambé, Decoration, Assembly

Ingredients: c, glucose syrup, 35% cream, milk, sorbitol, unsalted butter, agar, pastry flour, almond powder, d, water, whole egg, honey, condensed milk, salt, rum, concentrated vanilla extract, sunflower oil, sugar, passion fruit puree, egg yolks, trehalose, vanilla, 40% cream, n, b, mango puree, gelespessa, potato starch, gold powder, almonds

Components: Pastry Gun Sparkly Green, Hazelnut Praliné, Crunchy Hazelnut Praliné 100 g/tray, Ganache Passion Fruit Banana Alunga™ 100 g/tray, Assembly

Ingredients: c, n, fat-soluble green colouring, piemont hazelnuts, sugar, water, salt, hazelnut praline, passion fruit puree, banana puree, invert sugar, glucose syrup de 40, anhydrous butter

Cakes

Components: Cigarette Dough, Chocolate Biscuit 650 g/tray, Speculoos Chocolate 100 g/tray, Crunchy Speculoos Chocolate Praliné 200 g/layer, Chocolate Ganache Fleur de Cao 225 g/layer, Orange Compote 200 g/layer, Assembly

Ingredients: icing sugar, egg white, flour, butter, egg yolks, hydrosoluble colouring, invert sugar, whole egg, almond powder, sugar, 35% cream, d, baking powder, salt, n, brown sugar, milk, p, chocolate speculoos, c, glucose syrup de 40, orange, nh pectin

Components: Chocolate Speculoos 180 g/tray, Chocolate Biscuit 650 g/tray, Crunchy Chocolate Speculoos Praliné 25 g/piece, ‘4 Flowers’ Compote 20 g/piece, Passion Fruit Mango Diplomat Crème 30 g/piece, Chocolate Ocoa™ 70% Diplomat, Assembly

Ingredients: butter, brown sugar, flour, milk, salt, plein arôme, invert sugar, whole egg, almond powder, sugar, 35% cream, grand caraque, praliné 50% almonds hazelnuts, chocolate speculoos, deodorized cocoa butter, ocoa™, passion fruit puree, mango puree, banana puree, bora bora vanilla, glucose syrup de 40, nh pectin, egg yolks, starch, gelatin leaves, whipped cream 35%

Components: Coating, Calamondin gelatin, Earl Grey filling, Orange crunch, Pistachio Cremino, Assembly

Ingredients: c, calamondin, sugar, pectin, glucose de 43, citric acid solution, milk, bergamot earl grey tea, dextrose, cocoa mass, butter, n, cane sugar, orange zest infusion, grated ginger, pistachio paste

Components: Ganache Alto El Sol, Lemon jelly, Praliné noisette, Assembly

Ingredients: 35% cream, glucose, c, lemon concentrate puree, sugar, pectin, n, m

Components: Bitter almond sable, Bitter almond praline, Cuba Ganache, Lemon verbana jelly

Ingredients: butter, brown sugar, bitter almond powder, flour, salt, bitter almond paste, c, n, bitter almond sable, b, cream, invert sugar, lemon juice, verbena, nh pectin, sugar, water

Components: Paté de Fruit, Ganache, Assembly

Ingredients: lychee raspberry rose puree, sugar, pectin, glucose, lime juice, rose aroma, c, cream, butter stored at ambient temperature, dried hibiscus flower leaves, orchid extract, n

Components: Balsamic apple vinegar reduction, Blackcurrant buds ganache, Asssembly

Ingredients: balsamic apple vinegar, liquid glucose, blackcurrant juice, fresh cream 38%, invert sugar, blackcurrant buds, c, butter, n

Components: Cocoa biscuit (for 1 frame 40/60 cm), Inaya™ 65% Crémeux, Alunga™ 41% mousse, Inaya™ 65% glaze, Assembly

Ingredients: egg white, whole egg, caster sugar, flour, d, f, 35% fat liquid cream, uht full fat milk, glucose, egg yolks, c, whole milk, soft whipped cream, water, evaporated milk, sweetened concentrated milk, gelatin, cold water

Components: Flavoured chocolate waters (7 types), Texturized chocolate waters (7 types), Chocolate water Jellys (7 types) , Cream base, Chocolate creams without spices (7 types), Chocolate Creams, Pralines (6 types), Brownie, Sachertorte, Chocolate foam, Chocolate Siphon Cake, Chocolate caramel, Chocolate sauce, Chocolate ice cream, Chocolate Sorbet, Chocolate granité, Crunchy cocoa nibs, Rosemary oil , Chilli pepper oil, Ginger oil, Finishing and assembling the dish

Ingredients: water, c, alto el sol 65% chocolate water, liquorice paste, alunga 41% chocolate water, powdered porcini, lactee superieure 382% chocolate water, yuzu juice, fleur de cao 70% chocolate water, grated tonka, inaya 65% chocolate water, balsamic cream, mexique 66% chocolate water, peanut paste, ghana 40% chocolate water, cardamom, tpt sugar and water, agar, xanthan gum, sugar, milk, cream, cremodan, alunga 41% chocolate cream, ground coffee, mexique 66% chocolate cream, chili pepper, inaya 65% chocolate cream, grated ginger, ghana 40% chocolate cream, fleur de cao 70% chocolate cream, tonka beans, lactee superieure 382% chocolate cream, saffron, alto el sol 65% chocolate cream, java pepper, pine nut paste, pistachio paste, hazelnut paste, almond paste, walnut paste, whole egg, butter, d, flour, egg yolks, almond paste 50%, confectioners sugar, unsalted butter, egg white, n, p, salt, baking powder, sugar paste, glucose, isomalt, citric acid solution, whole milk, dextrose, saccharose sugar, stabilizer, low fat powdered milk, invert sugar, liquid glycerine, vodka, gelatin, mandarin orange liqueur, cacao nibs, sunflower oil, fresh rosemary, fresh ginger