A delicious dessert from Roger Van Damme.
Brownie finished with Vanilla Ice Cream and Trinité Pistachio Cornflakes.
Dame Blanche decorated with Carré Mocha Chocoflakes.
Vanilla ice cream with Tulip Fantasy and Spongecake Almond.
Make small tapa desserts with Frozen Elements.
Dame Blanche à la Didess
Serve our quiches as a lunch with a fresh salad on the side.
Use cracker wasabi as the basis for original appetizer.
Use Elements as the basis of your dessert and decorate with red fruit and a fine cress.
Serve your dentelles in an original way, such as in a 100% Chef can filled with sugar.
Serve your cookies in an original way, such as sablé mocha hazelnut in a 100% chef can filled with finely chopped hazelnuts.
Make your dish a little 'Waco Taco'!
Dill is a versatile herb which fits perfect with fish.
Crème Brûlée Raspberry with strawberries and raspberries.
Crème Brûlée Mango Passion Fruit with pieces mango, Mini Sfera Exotic and Decorette Coconut.
Crème Brûlée Pistachio with Spongecake Pistachio, Choc-O-Crisp Praliné and a chocolate leaf.
Crème Brûlée Coffee with Spongecake Almond and Choc-O-Crisp Praliné.
Crème Brûlée Hazelnut with Spongecake Chocolate and Choc-O-Crisp Feuilletine.
Crème Brûlée Chocolate with Spongecake Chocolate and Choc-O-Crisp Praliné.
Crème Brûlée Vanilla with Spongecake Almond.
who cares what the question is...
Bordalou Basic as a lemon pie.
Vanilla ice cream finished with fresh strawberries and Dessert-Espuma Meringue Italienne
Serve the Mini Gaufrettes in an original way on a bell pepper.
Serve the Rastoria Seaweed as a decoration with Tuna Tartare.
Serve your steak tartare between the Parmesan Decor.
Decorate your Vitello tonato with the Parmesan Decor.
Serve the Mini Gaufrettes Tomato Basil with a dipping sauce of Boursin.
Serve the Mini Gaufrettes as a delicious and easy appetizer.
Mello Cakes are ideal to serve with a cup of coffee.
Tiramisu with Retro Crocq' Almond
Serve the Mini Gaufrettes Tomato Basil in the box of Boursin with a dipping sauce of Boursin.
Finish your dish with filet of deer with Rastoria Spinach.
Make this delicious cake with our Biscuits to break.
Serve pieces of biscuits to break with different dipping sauces.
A delicious Tiramisu with a twist.
Custard slice in a glass.
Bordalou Basic decorated with different textures of raspberry.
Sundae Caramel decorated with Tulip Fantasy.
Sundae Caramel decorated with Carré Cappuccino.
Café Glacé decorated with Carré Cappuccino.
Pêche Melba decorated with Rastoria Almond.
Sundae decorated with cherries and Rastoria Almond.
Sundae decorated with strawberries and Rastoria Almond.
Sundae Chocolate decorated with Tulip Fantasy.
Sundae Mocha decorated with Carré Cappuccino.
Sundae Caramel decorated with Rastoria Almond.
Sundae Eggnog decorated with Tulip Fantasy.
Sundae decorated with coconut and Tulip Fantasy.
Serve the Retro Sprits in an old biscuit tin with a cup of coffee.
Serve the Chocolate Nougatines on a retro plate with a delicious cup of coffee.
Serve the Retro Crocq' Almond on a retro platter.
Serve the Retro Cat's Tongue cookies in an original way in an old tin.
Serve our Retro Collection on an original retro platter.
Serve the Mai Phai as crisps with guacamole.
Serve the Parmesan Decor in an original way with guacamole and sour cream.
Serve a tuna tartar in an original way and finish with Rastoria Seaweed.
Decorate your Pavlova with Dentelles Raspberry.
Pavlova decorated with a Vanilla Grid.
Chocolate mousse decorated with Dentelles Dessert and Chocolate Crispy.
Chocolate mousse decorated with Dentelles Dessert and Pétale Chocolate Noisette.
Pavlova decorated with Vanilla Noisette.
Fill the Chocolate Cannelloni's with chocolate mousse.
Serve the Mini Gaufrettes Maroilles Cheese in an original way on a piece of cheese.
Serve your ice cream in our Assortment Petit Cornet.
