The lightnings
An iconic pastry of the House since 2003, the éclair is FAUCHON's signature cake. In less than a decade, FAUCHON has boldly reinvested this classic of French gastronomy: chocolate éclair, one of the best, salted butter caramel, or the latest creation, the 130-year-old éclair, a creamy variation of 50% Limeira grand cru milk chocolate with spicy notes of malt and cooked caramel, adorned with a delicate golden milk chocolate lace. FAUCHON's pastry chefs reinterpret éclairs with renewed inspiration
Foie gras
FAUCHON whole duck foie gras comes from free-range farms, selected, prepared and seasoned by hand. Without additives or preservatives, they are made in a traditional way, in the Landes, from a whole foie gras selected for its high quality. This local recipe invites you to discover the real whole duck foie gras from the South-West, in its natural state. Frank taste and musky aromas. Authenticity and rusticity.
Whole black truffles
Noble and rare, the FAUCHON Black Truffle (Tuber melanosporum), intact in its first cooking juice, lends itself to all your desires. Its unforgettable, almost animal aroma is bewitching. Its texture is firm and supple, its precious juice, a concentrate of perfumes. Added 7-8 min before serving, to reheat it without cooking it, it awakens on contact with pasta, risottos, sauces ...
FAUCHON champagne
A great classic of French pastry revisited in a savory version in 2004. It took all the audacity and creativity of FAUCHON to dare this impertinence. This subtle alliance of an airy puff pastry, smoked Norwegian salmon and a light dill cream is still acclaimed today.
FAUCHON caviar
The rare, the unique, the extremely rare has a rendezvous with the extraordinary tables. It is called exceptional caviar: French Baeri from Aquitaine, Osciètre from Uruguay, or Beluga from Bulgaria… and melts sensually in the mouth. Vegetal, buttery, or delicately marine notes will delight the most discerning palates.
