Morning Favorites

Total Page：16

File Type：pdf, Size：1020Kb

Morning Favorites Fresh Fruit Tray Chicken Pot Pie Croissants Sm serves up to 20 $55 $6.95 Plain Md serves up to 40 $75 Mini $1.50 Reg $2.25 Smoked Salmon Lg serves up to 75 $95 Pinwheel Wraps Almond or Chocolate Raspberry Yogurt Dip Minimum order of 8 $2.50 ea Mini $1.50 Reg $2.80 Suggested with fresh fruit $5/pint Kosher-Style Twice Baked Almond or Apple Smoked Salmon Tray Mini $2.75 Reg $3.75 Whole Quiches 2½ lbs $140 See page 4 Individual $5.95 Rolls Md serves 4-6 $24.00 Smoked Salmon Cream Cheese $10/lb Walnut, Cinnamon, or Raisin Lg serves 8-10 $36.00 Mini $1.50 Reg $2.75 •Lorraine •Spinach Fig Cream Cheese $5/lb Palmier $2.95 •Mushroom •Chili Verde Plain or Sugar Brioche $2.10 The Quiches offered below Artisan Bread Ciabatta $3.95 Apple Turnover $2.75 May Require Two Days Notice Sourdough $3.50 •Onion Multi-Grain $5.95 Muffins •Smoked Salmon with Goat Cheese Kalamata Olive $5.95 Blueberry, Banana Nut, Oat Bran, •Sundried Tomato-Pine Nut Fig Baguette $5.95 Chocolate Chip, Lemon Poppyseed and Artichoke Heart Reg $1.95 ea •Broccoli Cheddar Cheese Beverages Lg $2.95 ea Md serves 4-6 $26.00 Izze Sparkling Beverages $2.95 Lg serves 8-10 $39.00 Sparkling Water $2.95 Danish Breakfast Triangle Quiche Evian Water $2.95 Cheese or Fruit 2½” $2.95 Regular/Diet Soft Drinks $1.75 Mini $1.50 Reg $2.95 Bottle Water $1.75 Cookies & Other Sweets Small Cookies Strawberries French Gourmet Pastries Meringue Puffs, Butter Cookies, Dipped in white or dark chocolate An assortment of our delicious Mini Madeleine, Chocolate Chip, $1.95 specialty pastries: Coconut Macaroon $1 ea NEW Green Queen - French Petits Fours Chocolate-Avocado Pastry (GF, Vg), Assorted mini-French pastries Large Assorted Cookies Lemon Cream, Napoléon, Napoléon, Raspberry Sable, Chocolate Chip, Oatmeal Raisin Fruit Tarts, Lemon Nutella Tartlet, Croquembouche Puffs, Or Peanut Butter $2.50 ea Éclairs, Chocolate Mousse Cake, Chocolate Éclairs, Cheese Cake, and lots more! Shortbread Cookies Lemon Nutella Tartlets, ½ Size from $2.95 Happy Face $3.00 Chocolate Tartlets $2.25 ea Butterfly $3.50 Reg $4.95 - $7.95 Pound Cake Eiffel Tower $3.00 Bite Size Desserts Banana, Chocolate, Blueberry, Bite Size Cake Truffles Cranberry, Lemon, Brownies, Lemon Bars, Lemon Drop, Red Velvet, S’Mores, or Pumpkin (seasonal) $5.50 Salted Caramel Brownies, or Salted Caramel Pecan Almond Cake, or Coconut Lancers $1.75 ea Tarts Bite Size $1.60 ea Apple or Pear 9” $17.95 French-Style Macarons $1.60 ea Sabayon Mixed Berry Macaron Cake Cream-based Dessert Topping Heart-Shaped Macarons $2.50 ea Divine American Petits Fours 6” $29.95 8” $39.95 $6/pint $10/quart Sm $1.60 ea Lg $2.60 ea Gluten-Free Cookies Available 10/22/2019 The French Gourmet l 960 Turquoise Street l San Diego l CA l 92109 (858) 488-1725 ext 2 (858) 488-1799 fax Page 6 www.TheFrenchGourmet.com [email protected] “Like” The French Gourmet on Facebook Follow @FrenchGourmet on Twitter Prices subject to change without notice .

Copy Link

Recommended publications

Wedding Menu
COCKTAIL HOUR Butlered Hors D’Oeuvres All Included Broccoli Cheese Bites Beef Brochette Baby Lamb Chops Crab Rangoon Spanakopita Chicken Tacos Coconut Shrimp Stuffed Jalapeno Wrapped in Bacon Duck Spring Rolls Chicken Skewers Pot Stickers Mushroom Risotto in Phyllo Chicken Cordon Bleu Chicken Parmesan Spring Rolls Deviled Eggs Vegetable Spring Roll Chicken Wrapped in Bacon Lobster Egg Roll Mushroom Stuffed with Crabmeat Ratatouille Cups Fried Ravioli Asparagus Provolone Cheese Wrap Shrimp Wrapped in Bacon Lemon Spice Chicken Cheesesteak Egg Roll Macaroni & Cheese Bites Scallops Wrapped in Bacon Mini Beef Wellingtons Honey Goat Cheese Triangles Raspberry & Brie Tart Tomato Basil Arancini Mushroom Vol-au-vent - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Toscano Table All Included Caprese Salad Toasted Croustades Hummus Spread Shrimp Cocktail Assorted Marinated Mushrooms Tuna Salad Chicken Salad Fresh Seafood Salad Soppressata Hot Roasted Italian Peppers Roasted Pepper Caponata Mediterranean Olives Grilled Vegetables Baba Ghanoush Sliced Prosciutto Fresh Fruit Bruschetta Pesto Pasta Salad House- Made Pickles Artisan Meats & Cheeses Pita Bread Prosciutto & Provolone Peppers 1 COCKTAIL HOUR Attended Stations Pizza Station – Included Chef’s Choice Assorted Gourmet Flatbread Pizzas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pasta Station – Choice of (2) Gemelli Raphael: Tossed with spinach, roma tomatoes and crab meat in
[Show full text]
Wedding Cakes, Private Fine Dining Experiences in the Exclusive Event Venue, a High Tea for Forty, and Chef’S Table Bookings in the Evening
72 MAD LOVE MAGAZINE TREND ALERT! CAKE Couture With a clatt er of saucepans and a clang of baking trays, dawn breaks, drenching a quiet wooden deck in Kyalami with African sunlight. 74 MAD LOVE MAGAZINE MAD LOVE MAGAZINE 75 he pastry team are sprinkling their magic dust over the cakes, cookies and other T delights in Café Hemingways’ kitchen, readying themselves for a day of pouring all their love and enthusiasm into the perfectly decadent creations that adorn the daily cake fridge. This cosy venue is the new home of pastry perfection and fine dining decadence in Johannesburg, and your new go-to venue for tasty treats. Café Hemingways is an NYC inspired bistro, bar, patisserie and function venue. Offering high teas, designer-styled events, fine dining, delectable cakes, gin and whiskey tastings in the sophisticated and elegant bar. This startlingly beautiful venue began life as a tiny little coffee shop, offering hot drinks and precious little else. In December a few years ago, the owner told long-time customer, Jonathan Wolpe, that the coffee shop was to close that year. Jonathan had been visiting since he was a child, and couldn’t bear the thought of the people he had grown up knowing, being without a job just before Christmas. So he bought the café, saving the staffs jobs, and handed over styling and concept design to Creative Director, Ingrid Alice Irsigler and her team. The café has grown exponentially since the opening, in both number and skill, and on any given day now, they may deal with wedding cakes, private fine dining experiences in the exclusive event venue, a high tea for forty, and Chef’s Table bookings in the evening.
[Show full text]
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1.
[Show full text]
To Make Everything Perfect on the D-Day!
YOUR WEDDING AT BEAU-RIVAGE PALACE To make everything perfect on the D-Day! Beau-Rivage Palace, Lausanne [email protected] +41 21 613 33 40 « GOLD » PACKAGE CHF 230.- per guest VAT and service included For a minimum of 50 adult guests. APERITIF Waiter service for 1 hour Local red and white wine selected by the Beau-Rivage Palace Beers Mineral water Fresh fruit juice Assortment of savouries and olives DINNER Menu including: 2 starters Main course Dessert Wedding cake of your choice created by our pastry chef One glass of Champagne Coffee, tea & Sweets One bottle of mineral water (75cl) Suggestions for the menu: Pressed foie gras with del Piquillos peppers Line-caught sea bass on a bed of baby octopi and artichokes Saddle of Simmental veal roasted in morels and yellow wine Macaroon with small red fruit chilled with cottage cheese Wedding Cake Coffee and sweets Our menus are merely indicative. Our Chef is happy to create a personalized menu to meet your wishes. DECORATION Tall vase like “Martini glass” or any other arrangement of your choice. Our florist will create these arrangements to your orders The chairs will be covered with ivory-coloured cloth, and the tablecloth and napkins will be white. MENUS AND SEATING PLANS We will print your menus, seating plans, place cards and table names according to your instructions. SERVICE Letting of a private room of the appropriate size for the number of guests Installation and dismantling of the room Cloakroom Service Service in the room until 2.00am After 2.00am an additional charge of CHF 500.- will be made per hour started to cover service costs.
[Show full text]
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
[Show full text]
Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net.
[Show full text]
Gourmandises De France
DESSERTS (only a few examples of our huge variety) INDIVIDUAL CAKES INDIVIDUAL TARTS G Creme brulee |$4.95 Apple tart |$5.50 Tiramisu |$6.95 Pears tart |$5.50 Religieuse |$6.95 Chocolate tart |$5.95 Gourmandises de France Paris-Brest |$6.95 Fruit tart |$6.95 Ile Flottante |$6.95 Strawberry tart|$6.95 Intense Chocolate |$6.95 Lemon meringue tart |$6.95 e than Eclair (coffee, chocolate) |$6.95 or d m e Mille Feuilles (called Napoleon) |$6.95 ss Opera (mix of coffee and chocolate) |$6.95 o e d r t e FAMILY OR BIRTHDAY CAKES (starting at) ! w Square 7’’ |$29.95 Square 8’’ |$39.95 TARTS 7’’ 9’’ Savory and Sweet Catering Lemon Meringue, Chocolate Ganache or Fruit $29.95 $45.95 Apple, Pears $29.95 $39.95 for All Your Events ! Strawberry $32.95 $45.95 Tatin (Special Order) $69.95 SPECIAL ORDER CAKES AVAILABLE (Croquembouche, Piece montee, Wedding Cake...) SUPPORT YOUR LOCAL KOSHER BAKERY DRINKS 1437 First Avenue, New York, NY 10021 DINE IN - TAKE-OUT - DELIVERY Hot Beverages Cold Beverages 212 - 988 - 1414 Small Large Water|$1.50 www.gourmandisesdefrance.com Expresso $2.80 Coke, Coke zero, Sprite|$1.50 Coffee $2.50 $3.00 Perrier|$2.00 Cappuccino $3.75 $4.95 Ice coffee|$3.25 Latte $3.75 $4.95 Ice Americano|$3.25 Chocolate $3.95 $4.95 Ice latte|$4.50 Tea (peppermint, Ice cappuccino|$4.50 camomile, english breakfast) $2.00 $2.00 Smoothie|$6.95 PARVE | PAS YISROEL | YOCHON KOSHER PASTRIES SALADS SPECIAL : includes any size coffee or tea and your choice of any All salads come with our special French Persillade and a vinaigrette dressing two pastries : on the side and with green salad, cucumber, tomato.
[Show full text]
La Passivité De La Dynamique Motivationnelle Dans La Formation Des Vocabulaires Gastronomiques Français
LA PASSIVITE´ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANÇAIS Philip Igho Agadagba, To cite this version: Philip Igho Agadagba,. LA PASSIVITE´ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANÇAIS. Sciences de l'information et de la communication. University of Regina, 2014. Fran¸cais. <tel-01306842> HAL Id: tel-01306842 https://hal.archives-ouvertes.fr/tel-01306842 Submitted on 25 Apr 2016 HAL is a multi-disciplinary open access L'archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinéeau dépôtet àla diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiésou non, lished or not. The documents may come from émanant des établissements d'enseignement et de teaching and research institutions in France or recherche fran¸caisou étrangers,des laboratoires abroad, or from public or private research centers. publics ou privés. Public Domain LA PASSIVITÉ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANÇAIS A Thesis Submitted to the Faculty of Graduate Studies and Research In partial Fulfillment of the requirement For the Degree of Master of Arts in French University of Regina By Philip Igho Agadagba Regina, Saskatchewan February, 2014 © 2014: P. I. Agadagba UNIVERSITY OF REGINA FACULTY OF GRADUATE STUDIES AND RESEARCH SUPERVISORY AND EXAMINING COMMITTEE Philip Igho Agadagba, candidate for the degree of Master of Arts in French, has presented a thesis titled, La passivité de la dynamique motivationnelle dans la formation des vocabulaires gastronomiques français, in an oral examination held on December 18, 2013.
[Show full text]
Stories and Recipes
King Arthur Flour Heritage Recipe Baking Contest at Historic Deerfield December 6, 2014 Stories and Recipes Contest Winners: Best Story -- Mary Kay Felton for Spitz Buben Best Recipe – Amy Stout for Mom’s Apricot Danish Most Creative – Johanna Swartzentruber for Clara’s Croquembouche Meme's Venison Mincemeat Pie – Story Susanna Bowman, Irasburg, Vermont This is what my mother-in-law, Isabel Collins, served me the first time I met her, in the ivy- tattered brick farmhouse on the western shore of Lake Champlain. After a tour of her dirt floor cellar, where she proudly explained what was in each newly-filled canning jar lining the wooden shelves, she sat me down in her kitchen with a plate of hot venison mincemeat pie. That blue table and black wood cookstove has graced our own kitchen for many years now. It convinced me she was the mama-in-law for me, I still wasn't so sure about her son at that point, but Isabel clinched the deal. The recipe, give or take, was Isabel Collin's mother's recipe. Elizabeth Paquette Collins lived on the island, North Hero, but I never met her, alas. ----------------------------------------------------------------- I prepared mincemeat early 2014 September. It is in canning jars, aging now. Enough to last a couple years at a time. I bake the pies as needed. ----------------------------------------------------- Recipe: for 8 quarts Shoot a deer,(mine was frozen from last year, donated by neighbor) Choose venison parts that are not good enough for better purposes. Chop fine, about a well packed quart Beef Suet about 1 cup, chop fine Hardest Winter Apples you can find- about 6 qts of peeled, cored, chopped coarse Candied orange and lemon peel peel 2 oranges 2 lemons chop very fine simmer with 2 cups water and 2 cup sugar cheaper to make your own, but easier to buy Apple Cider (I think she would have used hard cider, originally) Cider Vinegar Yellow Raisins Brown Raisins Brown Sugar Spices Simmered all together and canned ----------------- Pie crust Lard or butter as available flour, sprinkle of cardomon (my own idea) one Qt.
[Show full text]
Patisseriebrochure.Pdf
Contents- Sommaire Sweet bakery-Viennoiserie........................... 3 Individual desserts ................................ 5 Gluten Free Individual dessert ..................... 7 Tarts............................................... 8 Pudding ............................................ 7 Gluten Free pudding ................................ 8 Macarons............................................ 11 About us ........................................ 12 1 Welcome- Bienvenue Crème de la crème is specialised in authentic hand-made french patisserie and desserts. Our aim is to supply our customers with the highest quality products made from the finest ingredients - sourced ethically and locally, where possible. Free chilled delivery is available dependent on area. All products are delivered fresh with a 2 day shelf life. Dairy & gluten free products are available on request. We can also provide specialist french celebration cakes like the classic croquembouche. 2 Sweet bakery- Viennoiserie Plain or chocolate croissant Pain au chocolat £1.60 each by 6 : £9 by 12 :£17 by 24 :£24 Pain aux raisins Puff brioche 3 Puff brioche 8-10 slices £5 4 Individual desserts Our deal : Choose 10 Individual dessert included GF for £25 Our Strawberry tart Strawberry on a diplomate cream with a sweet pastry base. £3.00 Blueberry tart Blueberry on a diplomate cream with a sweet pastry base. £3.00 Raspberry tart Raspberry on a diplomate cream with a sweet pastry base. £3.00 Our tarte au citron meringuée Lemon curd, meringue on a sweet pastry base. £3.00 5 Our Paris Brest Chou bun filled with a light praline cream. £3.00 Our Mille Feuille Homemade puff pastry filled with a light vanilla patissière cream. £3.00 6 Gluten Free individual dessert Our raspberry macaron (Gluten Free) Vanilla ganache and raspberry in a big macaron. £3.00 Our trianon (Three chocolate) (Gluten Free) Dacquoise biscuit (made of almond powder and meringue) A chocolate mousse at the middle and a vanilla ganache at the top.
[Show full text]
Choux Pastry
CHOUX PASTRY HISTORY: It was invented by the French chef Antonin Carême. The name comes from the French for cabbage, chou, because of the characteristic shape of the cream-filled puffs. The cream puff is believed to have originated in Italy. When Catherine de Medici moved to France in 1533 she brought with her to France her entire court, which included her chefs. Her head chef by the name of Panterelli made gâteaux with a dried hot dough he invented, called pâte à Panterelli. The pastry later became know as pâte à Popelin, and Popelins were a form of cake made in the Middle Ages in the shape of large puffs. Perfected by Avice and later by Antoine Carême, this dough became the same recipe for choux pastry as it is used today. The Choux Pastries dough, called panade, is a dough that is cooked before being baked. It starts with simple dough of water, butter, flour, and eggs. During baking the eggs help form a thin crust on the outside, while the steam trapped inside expands giving to the pastries a typical puffed hollow shape. The pastries can be filled and assembled to form Profiterols, Croquembouche (stacks of profiteroles glued together with caramel), gâteau St.-Honoré, etc. In Italy Choux Pastries filled with custard are often stacked in a tall pyramidal shape. Chocolate is poured on the stack and decorated with whipped cream. POINTS AND PRECAUTIONS TO BE KEPT IN MIND WHILE MAKING THE CHOUX PASTRY: 1) The quantity of egg should be just right. If the recipe calls for 4 eggs I add the first 3 and the last a little at the time in order to control the consistency.
[Show full text]
Pastries Brochure
PASTRIES SHARING SIZE PASTRIES ISPAHAN Rose flavored soft macaron biscuit garnished with rose petal cream, fresh raspberries and lychees. Individual: $8.50 4 servings:$32.00 6 servings: $48.00 8 servings: $64.00 10 servings: $80.00 12 servings: $96.00 SAINT-HONORÉ ROSE-FRAMBOISE Puff Pastry, choux pastry, light rose petal cream, raspberry compote, fresh raspberries. Individual: $8.00 4 servings: $32.00 6 servings: $48.00 8 servings: $64.00 10 servings: $80.00 PLAISIR SUCRÉ Crushed hazelnuts and meringue biscuit with crispy praline, thin milk chocolate leaves, whipped cream and milk chocolate filling . Individual: $8.00 4 servings: $30.00 6 servings: $45.00 8 servings: $60.00 10 servings: $75.00 12 servings: $90.00 SHARING SIZE PASTRIES MILLEFEUILLE VANILLE Caramelized puff pastry, vanilla cream Individual: $8.00 4 servings: $30.00 6 servings: $45.00 8 servings: $60.00 10 servings: $75.00 ENTREMET MACARONS Flavors: Chocolate or Pistachio 4 servings: $34.00 6 servings: $51.00 8 servings: $68.00 10 servings: $85.00 12 servings: $102.00 STRAWBERRY MASCARPONE TART Sweet dough, mascarpone cream, fresh strawberries Individual: $8.00 4 servings: $30.00 6 servings: $45.00 8 servings: $60.00 10 servings: $75.00 MARIE-ANTOINETTE CAKE MARIE ANTOINETTE CAKE Flavors: Rose &Raspberry Pistachio &Praline Individual: $14.50 4 servings: $58.00 6 servings: $87.00 8 servings: $116.00 10 servings: $145.00 12 servings: $174.00 CAKE D’AMOUR Try our delicious pound cakes –perfect for sharing (or not...) ROSE POUND CAKE Slice: $6.00 Whole Cake (6-8 servings): $36.00 LEMON POUND CAKE Slice: $6.00 Whole Cake (6-8 servings): $36.00 VACHERIN Enjoy our delicious Meringue Ice Cream Cake ! VACHERIN CAKE Flavors: Raspberry Vanilla Chocolate Vanilla 4 servings : $32.00 6 servings : $48.00 8 servings : $64.00 SWEET PETITS FOURS Ladurée offers a delicious sweet petits fours range to make your event even more special.
[Show full text]