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.
COCONUT & PASSION FRUIT
Vanilla cake, coconut ganache montée and passion fruit mojito crèmeux.
ROSES & LYCHEE
Vanilla cake, rose ganache, lychee parfait and fresh raspberries.
LEMON & BASIL
Lemon cake, vanilla bavaroise with basil, yuzu lemon ganache montée.
STRAWBERRY & CHAMPAGNE
Vanilla cake, strawberry ganache, raspberry mousse and champagne.
ALMOND & DULCE DE LECHE
Vanilla cake, almond praliné crèmeux, dulce de leche ganache, salted almond crunch.
GIANDUIA & BAILEYS
Chocolate cake, Baileys liqueur ganache montée, chocolate and hazelnut crèmeux.
PECAN & CARAMEL
Vanilla cake, salted caramel ganache, pecan crèmeux, pecan praliné.
COFFEE & VANILLA
Chocolate cake, vanilla crèmeux with a touch of tonka bean, coffee ganache.
PISTACHIO & PEAR
Vanilla cake, pistachio ganache montée, pear and cardamom mousse.
MANGO & MATCHA
Vanilla cake, mango curd, matcha and mascarpone ganache montée.