Mont Blanc

Two versions of the Mont-Blanc dessert exist, one with a French origin made with meringue, cream and chestnut cream, and the second one is a coconut cake from the Caribbean but largely well-known in France as well. Now seen as a traditional dessert of the winter months, it used to be seen as a high-caloric dessert.

The renewal of this dessert enjoyed an unforeseen success, which makes it one of the most appreciated autumnal and wintry pastries.

Inspired by the trends of tomorrow, Chef Miquel Guarro accepted the challenge to refresh his view and way of creating the French Mont-Blanc.