Personalizing your crepe is possible; the only limit is your appetite!

Fresh exotic fruits, Thailand in all its splendor!

We offer fruits from the market, based on our daily discoveries.

The traditional Banana Split: a banana sliced lengthwise, filled with scoops of ice cream—chocolate, vanilla, or strawberry.

Whipped cream, chocolate sauce, a beautiful presentation...

With KIRIN HARMONIE, you choose your own ice cream flavors if you wish!

A personalized Banana Split, limited only by your imagination!

An ice cream for coffee lovers: 2 scoops of coffee-flavored ice cream, 1 scoop of vanilla-flavored ice cream, an espresso shot at the bottom of the cup, all topped with whipped cream.

Ice cream that solves a dilemma!

Exotic fruit salad or ice cream?

Why not both?

KIRIN HARMONIE's latest creation.

The homemade mille-feuille. Yes, everything is the same: the puff pastry, the pastry cream, the white sugar glaze on top, and even the chocolate design.

We only make three per batch, so if mille-feuille is your weakness, we recommend contacting KIRIN HARMONIE to reserve your table and dessert :)

Large apple tart (serves 6-8). Buttery shortcrust pastry, homemade vanilla apple compote on the base. Ideal for a birthday or a large dinner party.

Large chocolate fondant (serves 6-8). Ideal for an event or a large table of guests. Large pastries must be ordered from KIRIN HARMONIE when you reserve your table. Our indulgent tip: add whipped cream and a scoop of macadamia ice cream to your slice of chocolate fondant.

Chocolate, and more chocolate!

The Colonel's Cup: two scoops of lemon sorbet, a splash of vodka, and whipped cream.

A little after-meal ritual that apparently aids digestion...

A large chocolate fondant cake for 6-8 people. The chocolate fondant is presented to you for blowing out your candles, then cut into slices and placed on plates in the kitchen. Each plate is decorated with strawberries, coulis, and whipped cream. A feast for the eyes and the taste buds!

The scallops are seared in butter, then flambéed with Pineau des Charentes.

Next comes crème fraîche to perfect the creaminess of this dish.

The scallop casserole is served with pasta or rice, according to your preference.