Emilie

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Beet salad, sucrine, lentils and feta
Pear Streusel Muffins {without milk}
New turnip tatin with honey, balsamic and Espelette pepper
Mini casseroles of Italian squash crumble with coconut milk
Reese’s cup®, small chocolate and peanut cups
Nougat creme brulee
Bounty maison
Cookies with speculoos and chocolate paste
lemon squares
Spinach and ricotta cannelloni with tomato basil sauce
Small pots of chocolate-hazelnut cream {vegan}
Chestnut cream mousse
Mini gingerbreads with candied orange peels
roquette pesto
Gingerbread
Salted butter caramel heart chocolate cake