Mignardise

Mignardise refers to the small sweets served at the end of the meal with coffee, generally four to twelve miniature sweet pieces: chocolates, fruit pastes, macarons, financiers, tartlets, jellies. Mignardise constitutes the pastry chef's signature and closes the tasting menu on a light note. In three star tables, mignardise often mobilises a dedicated commis throughout the afternoon and reaches a level of detail comparable to amuse-bouches. Mignardises are often served on a cart or dedicated tray by a livery pastry commis (Source: MICHELIN Guide France, 2026).