Mignardises

Mignardises Cart

Mignardises (pronounced "meen-yar-deez", slight accent on the last syllable) are tiny, bite-sized sweets served at the end of the meal, after dessert, and usually with coffee. Mignardises are not systematically served at the end of every meal and instead are reserved for special occasions when guests would like to extend their dining experience as long as possible.

In both France and the rest of the world, mignardises typically are not served except in the fanciest restaurants. More commonly, in place of mignardises, a piece of chocolate is left with the dining bill, sending a similar message from an establishment, thanking the guest and extending an invitation to come again.

The word mignardises is derived from the old French word, "Mignard" which means pretty or delicate; the perfect word to describe the little "after-dessert desserts" that accompany your coffee. Mignardises were perhaps more commonly known as petits fours in the US several years back, even though there is some debate over whether they mean the same thing.

Mignardises can include baked items, such as mini tarts, as well as chocolates and confections. You'll see caramels, pates des fruits, truffles, tuiles, candied nuts - it's like opening up a fabulous jewelry box full of the most perfect little treasures. Confections such as delicate almond cookies, meringues or even flavored marshmallows also would be some common mignardises. Gelée (or jelly in French) seems to be popular in many fine dining establishments. Note that several of the plates below include a fruit gelée or "jelly."

The Mignardises Cart to the right offers many sweet treats for diners to choose from.

Below are some examples of Mignardises that have been served at fine dining restaurants in the United States.

	Mignardises from left to right, pistachio cherry cookie, chocolate hazelnut cup, small lemon beignet, pomegrante gelée on coconut.
	Pineapple Gelée, Chocolate Darjé, Curry Caramel, and Chocolate with Angelica