Terrain de café is a creative idea developed by the Lavazza Training Center in tribute to the most prestigious tournament played on red clay. A hazelnut ganache covered in coffee, coloured orange in honour of the playing surface at Roland Garros.

The coffee surface was prepared by developing a new savoury crumble in which 30% of the mixture consists of extracted coffee grounds. A tennis ball is then placed on the playing surface, which is simply a white chocolate and lemon praline hazelnut by G. Gobino.