N'aimez que moi - éclair with violet cream and rose water, rose almond cream, rose petals and letters written with clove syrup.
Mitsouko - a variation on Sacher Torte theme with peach heavy syrup, candied fruits, clove-cinnamon glazure, smoky roasted nuts and maybe a whipped cream with orange.
L'Heure Bleue - a macaron with a very sweet base + very scented marzipan, a violet cream, an orange flower cream and a light anis liqueur syrup or crispy decoration.
Angel - a Dobos Torta with pecan nuts, very sweet cassis marmalade or cream, cassis liqueur syrup and maple topping
Lolita Lempicka - a "religieuse" with licorice and rhubarb, vanilla filling, everything floating in a pastis syrup and a crisp Italian meringue with violet aroma.
Le parfum de Thérèse - the Mitsouko idea in an ocean of delicate Chantilly, several raspberries and sliced melon with lemon syrup decoration.
Une fleur de cassie - meringue filled with an orris paste (marzipan plus diluted orris resinoide), a small violet decoration, a lot of Chantilly with jasmine flowers and a drop of diluted orange flower water.
Poivre - an assortment of Tunisian pastry filled with hot spices (clove, pepper, chili, cinnamon), few drops of rose syrup and petals of honeysuckle. Served with a very dry scotch.
Read also the story of madeleines by AlbertCan on PerfumeShrine
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Fragrance is the 8th Art - Octavian Coifan - Le Parfum est le 8ème Art
