MI CIELO
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Diego Cervantes has travelled extensively in France (Pavillon Ledoyen, Angelina in Paris) and abroad (Mexico, South Africa) before creating at Le Bouscat a gourmet and natural universe where quality prevails above all. Everything is homemade from seasonal fruits, low sugar, no gelatin, no artificial colours or flavours and gluten-free options. The pastries are made in small quantities to guarantee freshness and Diego Cervantes varies his inspirations, always original, according to the seasons. He is a cabbage specialist that he declines in many flavors. Chocolate lovers will enjoy chocolate delicacies, a soft chocolate biscuit, Valrhona dark chocolate sabayon and light cream of their choice (Tahitian vanilla, chocolate or coffee) or chocolate passion pie topped with a flowing passion fruit caramel and a Valrhona dark chocolate and milk ganache. Among the latest creations is the Pomme d'amour: crispy biscuit, frangipane, Chanteclerc apples from Lot-et-Garonne and candied raspberries, Tahiti vanilla cream and white chocolate chips. All large cakes, sweets and mini cabbages are available only on order and at least 24 hours in advance.
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