At the end of each meal, a tray of small sweets, les mignardises, was presented to the table. This is in addition to dessert! Chef Frédéric Médigue’s offering included miniature eclairs, miniature profiteroles, madeleines, macaroons, miniature lemon tarts, and candied orange peel. A better plate of fat pills can not be found anywhere! ©1999 Peter Hertzmann, Inc. All rights reserved