The Seasonal Edit
Limited by
Nature
These creations exist only while their ingredients are at peak. When the season ends, so does the dessert.
Spring Floral Collection
Elderflower Panna Cotta
Available March 2026
Wild elderflower harvested from the hedgerows of the Loire Valley during the two-week bloom window. Set with a whisper of agar and served with a compressed cucumber ribbon and a frozen elderflower granita.
Autumn Harvest Collection
Heirloom Apple Tarte
Last 12 portions
Heirloom Reinette apples from a single orchard in the Sologne Valley, slow-cooked in dark caramel for four hours. The pastry is made with lard from heritage-breed pigs — a technique that produces a shattering, almost translucent crust.
Winter Festive Collection
Bûche de Noël Noir
Available now
Our winter bûche is a study in dark chocolate and candied citrus. The sponge is soaked in Grand Marnier, layered with a 72% dark chocolate ganache, and finished with a bark of tempered chocolate and candied blood orange.
Summer Stone Fruit Collection
White Peach Melba
Returns July 2026
A reimagining of Escoffier's original Peach Melba, created for Dame Nellie Melba in 1892. We use white peaches from the Rhône Valley at the precise moment of peak ripeness — a window of just three weeks each August.
Early Spring Collection
Forced Rhubarb Tart
Available February 2026
Forced rhubarb — grown in the dark to produce stalks of extraordinary tenderness and vivid pink colour — is available for just six weeks each winter. We pair it with a custard tart shell and a ginger cream that amplifies its natural tartness.
Winter Chestnut Collection
Mont Blanc Revisité
Available now
The classic Mont Blanc deconstructed and rebuilt. Chestnut purée from the Ardèche is piped through a vermicelli die onto a meringue nest, then crowned with a Chantilly cloud and a single candied chestnut from our supplier in Lyon.
Seasonal Atmosphere
The Mood
of Each
Season
Autumn Atelier
Summer Light
Spring Bloom
Winter Warmth
The Calendar of Taste
Four Seasons,
Four Menus
Spring
The kitchen wakes with elderflower, forced rhubarb, and the first strawberries. Desserts are light, floral, and built around the relief of warmth returning.
Summer
Stone fruits, white peaches, and lavender define our warmest season. Desserts are cold, bright, and designed to be eaten in the garden.
Autumn
The richest season. Heirloom apples, chestnuts, and dark caramel. Desserts become warmer, spiced, and more indulgent as the days shorten.
Winter
Dark chocolate, candied citrus, and warming spices. The season of the bûche, the Mont Blanc, and the soufflé. Every dessert is a refuge from the cold.