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