Almond sable with sea buckthorn and yuzu
Blackberry lavender mousse with lychees
‘Siberia Bear’ Signature dessert
Gingerbread latte with chocolate velour
Bird cherry honey cake
This tender layered cake is based on chestnut honey, bird cherry flour, and farm-style sour cream
Napoleoncake
Follows a traditional recipe by Lyon pastry chefs, with crunchy layers and juicy berries
Chocolate fondant cake with pistachios
Горячий фондан с фисташковой начинкой и мороженым.
Strudel
Classic strudel with golden apples, nuts, white raisins, and spiced rum