History & Story
Created by the great Cyriaque Gavillon in 1955, the revolutionary Opéra Cake was avant-garde in its precise, geometric presentation of eight delicately thin layers. When opera lover Andrée Gavillon first tasted the cake, the wife of Cyriaque immediately compared it to the stage of the Opéra Garnier in Paris. Thus, the Opéra Cake was born. Adding the combination of cool mint that perfectly complements the warm weather and sunny days of summer.
Ingredients & Recipe
Mint liqueur, Joconde biscuit, 70% mint chocolate ganache, peppermint mascarpone Chantilly, chocolate glace
Order Lead Time
Store pickup: 2 days in advance
Delivery: 3 days in advance
Cut-off time: 2pm everyday
How to enjoy?
Allow the cake to stand at room temperature for 10 minutes for the best texture and flavour before serving. Eat all the layers in one go to enjoy a heavenly combination of flavours and textures
What's the occasion?
- Birthday
- Anniversary
- Father's Day
Keeping & Storing
- Should be consumed on the day of purchase
- Store in refrigerator at 1 - 4°C is recommended
