FLAVOURS
At Mon Sucré, flavours are conceived as a gastronomic composition: harmonisation, texture, balance, contrast, and evolution on the palate.
We seek a precise and restrained experience, revealed in layers throughout the tasting.
These combinations form part of our seasonal menu; others may be created exclusively when a couple is seeking something different.
Exotic: Vanilla cake, coconut ganache montée, passion fruit crémeux, and a delicate mango crunch.
Chocolate & Hazelnut: Chocolate cake, 50% cocoa chocolate crémeux, hazelnut crunch, and Irish cream ganache montée.
Cherry & Pistachio: Rose-scented cherry cake, pistachio ganache, delicate cherry mousse, and pistachio crunch.
Pecan & Salted Caramel: Vanilla cake, salted caramel ganache montée, silky pecan crémeux, and pecan croustillant.
Dulce de Leche & Almond: Vanilla cake, dulce de leche crémeux, salted almond crunch, and lightly whipped almond ganache.
Vanilla & Raspberry: Vanilla and raspberry cake, lime and basil–infused mousse, vanilla bavarois, and almond crunch with raspberry.
Coffee & Tonka Bean: Chocolate cake, coffee crémeux, cocoa nib crunch, and a delicately tonka bean–infused ganache.