Flavoura WebP2 Menu
A symphony of sweetness — each dessert conceived by our Pastry Chef as an edible sculpture, balancing elegance, flavor, and visual grandeur
A dramatic dark chocolate sphere melted tableside with warm salted caramel, revealing a Tahitian vanilla bean mousse, praline feuilletine, and raspberry coulis at its heart
Classic flambéed crêpes in a buttery Grand Marnier and blood orange sauce, served with Chantilly cream and candied citrus zest, prepared tableside for theatrical elegance
Delicate meringue vacherin filled with Moët & Chandon–macerated strawberries, lychee sorbet, rosewater cream, and crystallized rose petals
A curated selection of five artisanal cheeses from our rolling chariot — including aged Comté, Époisses, Roquefort, Brillat-Savarin, and Manchego — paired with honeycomb, fig preserve, and walnut crisps
Paper-thin shortcrust shell filled with silky yuzu curd and topped with ceremonial matcha crémeux, compressed cucumber, and micro shiso, finished with white chocolate snow