The sweet sablé biscuit takes its name from the town of Sablé, near Le Mans. Ivan Vautier uses a home-baked version as a base upon which to build a number of visually stunning desserts.

The basic biscuit is fairly short and crumbly, like a thin version of a shortbread but much more fragile. A recipe for the biscuit is given with  the raspberry presentation below.

Here is a link to a recipe which uses strawberries and liquorice. Alternatively, Ivan sandwiches them with vanilla cream and tops them with raspberries to look like a crown.

If you want something biscuity but different to a sablé, Ivan has a recipe for a soft biscuit base, topped with AOC butter, lemon zest, strawberries and vanilla-flavoured cream. Enjoy.