PAUL

A classic tuna sandwich. Prepared with lemony tuna and light mayonnaise for freshness. Served on a crispy plain bread with raw vegetables.

Chicken sandwich served on rustic seed bread. Mustard mayonnaise enhances the poultry flavor. Accompanied by tomatoes and lettuce.

Smoked salmon sandwich on sesame bread. The lemon spread adds a tangy touch that pairs well with the fish. A fresh and oceanic option.

A vegetarian sandwich with Italian flavors. Mozzarella and tomato are enhanced by a green pesto sauce. All in a flavorful olive polka bread.

Simple and authentic sandwich highlighting camembert cheese. Served buttered in sesame bread with a little lettuce. For French cheese lovers.

A hearty sandwich with mountain flavors. It combines cured meats (coppa) and cheese (comté AOP) with a black olive spread. Crispy poppy seed bread.

The classic sausage-and-butter sandwich. Filled with Lyonnaise rosette and crunchy pickles. Simple, effective, and very French.

The famous ham-and-cheese sandwich. Superior white ham and emmental in a buttered plain bread. A must-have for a quick lunch.

A revisited chicken hot dog, served hot. Topped with creamy béchamel, melted emmental, and enhanced with old-fashioned mustard. Indulgent and comforting.

Hot chicken hot dog. Topped with béchamel and cream, with grated cheese and mustard. Crispy bun and melting filling.

A vegetarian puff pastry pie. Filled with Mediterranean vegetables and goat cheese. Crumbly texture and melting center.

The traditional French quiche. Egg and cream mixture with smoked bacon and cheese. Served warm or hot.

Classic pizza slice topped with ham, cheese, and olives. Flavorful tomato base. Ideal for a quick meal.

Vegetarian pizza slice with a South of France flair. Tomatoes, green olives, and herbs de Provence. Sunny flavors.

A composed Caesar-style salad. Chicken, parmesan, croutons, and creamy dressing on a bed of green lettuce. Fresh and complete.

Fresh and creamy, plain dairy dessert. Creamy texture, similar to yogurt but milder. Simple and light.

Creamy white cheese accompanied by raspberries or a coulis. The fruit's acidity contrasts with the dairy's sweetness. Fresh and fruity dessert.

A slice of traditional custard tart. Egg and vanilla custard on a shortcrust pastry. Firm yet melting texture.

Exotic variation of custard tart with grated coconut. Mild flavor and slightly grainy texture thanks to the coconut.

Elongated choux pastry filled with chocolate pastry cream. Coated with a shiny chocolate glaze. A French pastry classic.

Three layers of crispy puff pastry alternated with two layers of vanilla pastry cream. Glazed top with the traditional marbled pattern.

Fruity version of millefeuille with fresh raspberries incorporated into the cream. Adds a tart note to the crispy dessert.

Shortcrust pastry base filled with pastry cream and fresh strawberries. Often topped with a light glaze for shine. The quintessential spring dessert.

Individual tartlet filled with whole raspberries. Shortbread base and light cream. Perfect balance between sweet and tart.

Lemon tart with a creamy two-lemon (yellow and green) filling. Very tangy and refreshing flavor on a crispy crust.

Small tart filled with wild or cultivated blueberries. The fruits are juicy and the crust is buttery. Indulgent and colorful dessert.

Tartlet with a rich and intense chocolate ganache. For pure cocoa lovers. Crispy shortcrust pastry.

Thin tart with thin slices of oven-baked apples. Light and caramelized. A rustic classic.

Puff pastry pastry filled with pastry cream and apricot pieces. Baked to a golden crisp and fruity finish.

Chocolate cake with a dense and melting texture. Rich in flavor. Perfect for an indulgent break.

Famous French pastry made with almonds. Two smooth, crunchy shells filled with ganache or jam. Several flavors available.

Assortment of small macarons in various flavors. Ideal for tasting different flavors or for gifting. Delicate and melting texture.

The symbol of French bakery. Flaky, buttery dough, crispy on the outside and airy on the inside.

Puff pastry pastry filled with two bars of dark chocolate. Also called chocolatine in some regions.

Pastry generously filled with chocolate. Often enhanced with pastry cream or chocolate chips for extra indulgence.

Soft milk bread with chocolate chips. Tender texture, ideal for children's snacks.

Also called pain aux raisins. Flaky yeast dough in a spiral with pastry cream and raisins.

Small puffed choux pastries sprinkled with pearl sugar. Airy and light, they are easy to eat.

Large golden and soft brioche, rich in butter and eggs. Ideal for sharing at breakfast or snack time.

Puff pastry rolled into a heart shape and caramelized with sugar. Very crispy and sweet.

Half-moon pastry filled with apple compote. The dough is flaky and golden.

Rectangular pastry with a puff pastry lattice covering an apple filling. Crispy and fruity.

Miniature version of the butter croissant. Perfect to accompany coffee or for a buffet.

Miniature version of pain au chocolat. A small bite of flaky, chocolatey pleasure.

Small fried and sweetened dough ball, filled with chocolate. Soft and indulgent.

Crumbly buttery shortbread biscuit. The bitterness of dark chocolate is enhanced by a hint of fleur de sel.

Bordeaux specialty. Small cake with a caramelized, crunchy crust, and a tender center flavored with rum and vanilla.