Desserts
Signature Treats
Master Baker, Dominique Geulin and our baking team - many of them students at Portland's Western Culinary Institute - take pride in the fine art of pastry design. The colorful display of desserts made fresh every day, selecting only the highest ingredients, replicates the French heritage of an art that engages both creativity and meticulous precision.
Chocolate Raspberry Delice
Flourless chocolate cake layers with chocolate mousse, crème brulée and raspberry gelée.
Tarte Citron
A smooth and rich lemon custard on a bed of almond cream in a sablé shell.
Opéra
Rich and dense blend of chocolate ganache and espresso buttercream between layers of almond sponge cake.
Strawberry Millefeuille (seasonal)
Caramelized puff pastry filled with mousseline cream and fresh strawberries.
Saint Honoré
Puff pastry with a ring of pâte á choux, vanilla custard topped with whipped cream. Caramel and cream filled choux.
Tarte Pont Neuf Blueberry
Oregon blueberries baked in a puff pastry, covered with a custard soufflé.
Hazelnut Caramel Dacquoise
Layers of caramel ganache, chocolate praline and hazelnut buttercream between crunchy hazelnut dacquoise cake.
Éclair Café - Chocolat
Pâte á choux filled with a smooth coffee custard or a chocolate custard, glazed with fondant.
Apple Chiboust
Oven roasted apples topped with a custard meringue, chiboust cream and a caramel finish.
Tarte aux Fraises (seasonal)
Paté sâblée tart shell filled pastry cream and a tower of fresh strawberries.
Gateau au Chocolat
Rich and dense flourless chocolate cake made with extra dark chocolate.
Gateau Orange et Gingembre
Flourless cake made with ground almonds, puréed orange and a hint of ginger.