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
Fauchon Blend Tea
FAUCHON, creator of scented teas since 1886, composes each of its teas as the great perfumers combine their essences. The FAUCHON blend is one of the most famous tea creations of the House: a fruity black tea where the scent of citrus zest subtly blends with the sensuality of vanilla.
Foie gras with Arabian Nights spices
A historic recipe from Maison FAUCHON, this creation is an invitation to travel. Whole Duck Foie Gras is enhanced by a unique blend of spices: ginger, coriander, cumin, black pepper, fenugreek, nutmeg, cinnamon, cardamom, tarragon, wild garlic, rose petals... A whole palette of flavors to enhance taste.
Macarons
Recognized worldwide for its pastry expertise since 1886, FAUCHON offers you an experience of absolute pleasure through its new collection of macarons, rich in colors and flavors. Creamy, fruity or floral, the FAUCHON macaron will seduce your taste buds and satisfy all your desires.
The kiss-kiss
An iconic symbol of the House with delicate and sensual lines, this fruity creation brings freshness and indulgence. On a crispy crumble with caramelized almond slivers, this dessert conceals a raspberry compote resting on a soft Madagascar vanilla biscuit. The whole thing is topped with a signature vanilla and tea ganache "Mixture Fauchon" with gourmet citrus notes.
Truffle puree
An iconic dish of the House, FAUCHON's Tuber melanosporum black truffle purée from Périgord is a seasonal delight in the pure French gastronomic tradition. The truffle, its fragrance and its power, magnify and ennoble the potato.
Salmon millefeuille
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.
