We were almost full and forgot all about the sweets. The desserts is where this place shines. The chef prepare three large  desserts for us. "Orange tropezienne and orange sherbet"; the light orange mousse filled inside the orange shell (peel) was creamy not too sweet, went along well with orange sherbet and tropezienne bread which is crunchy outside and soft inside..

"Chocolate blackberry nirvana and passion fruit sherbet"; the chocolate ball was a hard shell it had to be frozen to be form this way. To serve it had to be thawed to the right temperature. It was a really interesting presentation which chocolate shell had to be cracked to reveal the inside which was filled with rich blackberry, yogurt mousse and blueberry cake. The last one, "Home made ‘Nutella’ bugne with chocolate cake, burned bread ice cream";  the burned bread ice cream is a mixture of caramel and vanilla but with a burnt scent and a crunch from the bread, a very unique flavor. From the 39 years of having ice cream this is the first time for me. The thick nutella (chocolate hazel nut) covered with a mixture of caramelizes nuts are rich and flavorful. 

Whether Déjà vu means coming here often, having the same good experience over and over again or totally somethingelse. We would have to say it is a fine dining experience or even a little romance if you are with the right person at a bargain.