Bagatelle
Named by Gaston Lenôtre in 1966 in reference to the famous gardens of the Bois de Boulogne, the Bagatelle is made up of an almond sponge cake delicately soaked in kirsch syrup, along with a vanilla mousseline enriched with fresh strawberries. The whole is decorated with a fine layer of almond paste featuring a spring motif.
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Bagatelle_à_partager
In a few lines
* The fresh strawberries used in our workshop in Plaisir and Parisian boutiques originate from the same production area: Lot-et-Garonne. They are Label Rouge strawberries of the Gariguette variety at the beginning of the season and Ciflorette towards the end of the season! ©AIFLG - Label Rouge Strawberry. They are selected by our Chefs for their beautiful vermilion red colour and their great taste qualities: juicy and melting at the same time, with a sweet and tangy taste, they herald the arrival of sunny days and bring joy to both young and old in our signature creations, such as the Bagatelle or the strawberry tart. The fresh strawberries used in our workshop in Mouans-Sartoux and on the Côte d'Azur come from the Var.Tasting advice
Keep in its pastry box at +4°C and consume on the day of purchase. Take out 20 minutes before tasting at room temperature.This product can be enjoyed cold.
To accompany your dessert
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Allergens present
- Soy
- Egg
- Wheat and derivatives (gluten)
- Dairy products
- Almond (nut)
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