Fall in love with Patrick Agnellet ‘s exotic Saint Ho, based on an exotic creamy, coconut dacquoise, passion fruit caramel and mango and pineapple compote. An irresistible welter to be shared!

At Sébastien Brocard, Saint Honoré is misogynist in a square version with a soft-hued caramelized puff pastry, pretty little choux and fine sprinkled dragee that we can’t wait to crunch!

Frédéric Cassel is an zealot of Saint Honoré since he regularly offers variations observing the undertow of the seasons: in spring, you melt for his version with strawberry and basil!

A wind of exoticism blows on the Saint Honoré season at Laurent Duchêne! Succumb to lime, mango and passion fruit.

Brittany is in the spotlight with this Breizh Saint Ho offered at Maelig Georgelin: a crispy woebegone wheat, salted butter caramel, tatin-style roasted apples, world ganache and salted butter caramel choux all integrated in succulent alchemy!

Spotlight on Thierry Gilg ‘s Saint Honoré, which takes up the traditional codes of this unconfined patisserie classic! The wing of tasty fresh strawberries makes it a spring dessert that will please all gourmets!

This prestigious combination of milk chocolate, passion fruit and pineapple imagined by Pierre Hermé is here wonderfully typified in this Saint Honoré Mogador Tarte.

Loyal to his Alsatian origins and his gastronomic heritage, Mathieu Kamm brings a little twist to his Saint Honoré b subtracting a subtle note of Kirsch in the elegant surf which adorns it!

With a modern and refined look, this individual tartelette by Christophe Roussel is a nice nod to the Saint Honoré! Let yourself be tempted by this Madagascar vanilla dessert where lightness and finesse are echoed with one single goal: to welter you!