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Subcategories
La Tarte Tropézienne propose aussi une large gamme de produits salés: pizzas, quiches, bagels, sandwichs, salades, plats cuisinés… Vous trouverez tout pour faire un repas complet et équilibré, ou plus gourmand, selon vos envies !
A great classic Anglo-Saxon dessert, crumble is a crunchy, light pastry covering a layer of raspberry.
A breath of fresh air will accompany you with our La Tarte Tropézienne fan.
A sandwich in a Saint-Tropez half-baguette with skinned and degreased superior ham and half-salted butter. 25x8x5cm
#DO YOU DO YOU SAINT TROPEZ
A sandwich in a half-Tropézienne baguette with cooked "fine walnut" ham on the bone, hard-boiled egg, tomatoes, sliced Emmental, mesclun salad and semi-salted butter.
A sandwich in a half-baguette sprinkled with poppy seeds, made with roast chicken, tomatoes, mayonnaise and Romaine lettuce. A best seller!
A delicious brioche generously filled with a tasty blend of two smooth creams, sprinkled with granulated sugar and fresh raspberries. For 2 people.
[AVAILABLE ONLY IN-STORE] A savory brioche with cheddar, poached egg, and bacon. Best enjoyed warm.
Crispy hazelnut covered with a creamy, airy, tasty chocolate mousse. a true childhood memory. For 4 or 6 people.
[AVAILABLE ONLY IN STORE] Three mousses — white chocolate, milk chocolate, and dark chocolate — are set on a dark chocolate sponge cake.
[AVAILABLE ONLY IN STORE] Three mousses — white chocolate, milk chocolate, and dark chocolate — are set on a dark chocolate sponge cake. Size: serves 4 or 6 people
Traditional light, soft flan that brings back the flavorful memories of childhood. 8 people.
An old-fashioned chocolate fondant, soft inside and slightly crunchy on top. Cake for 6-8 people.
A soft rolled brioche, with a generous custard filling, sprinkled with raisins and topped with syrup. Come discover our new raisin brioche recipe!
Brioche with orange blossom and sprinkled with granulated sugar.
A crispy puff pastry generously filled with custard and dark chocolate chips.
Wheat flour bread made according to the Pain Paillasse method that keeps remarkably well!