Marjolaine

p_17

This traditional pastry was invented by 1950 three Michelin stars awards chef Fernando Point. A thin layer of almond and hazelnut dacquoise is sandwiched between two layers of almond praline chantilly, bitter chocolate ganache and vanilla chantilly. Available in size of 12cm x 12cm.

*Boutique only

¥583 (Tax Included)

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