Viron, Menton

In a rare (though repeated the following day) event, I did not have to work late and went out to try to score a cake from one of the two three-excellent-cakes shops on the neighborhood running map. It occurred to me that I hadn't checked in at Viron, though, so I did that was was pleasantly surprised to find that they had a new cake, Menton. Like the only other Menton I've had, lemon was the main flavor, so I assume that's what Menton, France is famous for. Can't remember what the card said or tell for eating it what else is there besides custard, which seems to be the lemon part. There is thicker lighter area above it (and a nice nutty biscuit below it, almond I assume from the top) that's light brown; can you make just the burnt part of crème brulée, since this was uniform and mousse-like? Guess I need to swing by there again, though they won't have another new thing. Great cake! This works a lot better for me than a lemon tart in terms of balancing the texture of the custard against mousse, reasonably solid biscuit and some solid nuts and coating. I was looking for a great cake especially since I just had a new one from JPH, so this determines the next cake-off.