Every year, chefs are bursting with inventiveness to create exceptional logs for the holidays. Here is an anthology of the most beautiful of them to order and put on the table of the New Year.
Chalet at the Plaza Athenée
Imagined by chefs Angelo Musa, Elisabeth Hot and Jean Imbert, “Le chalet du Plaza” shelters, under its light coat of snow, a dessert designed in the purest tradition of the holidays. The Haute Couture spirit of the hotel is expressed in the sophistication of the combinations, with the scents of spices and candied oranges. For 6 guests – 125 euros.
Christmas Balls by Philippe Conticini
Chef Philippe Conticini and his teams are offering their tribute for the end of the year with the “Bûche Boules de Noël”. On the programme: a soft hazelnut biscuit, a chopped hazelnut and 69% fleur de sel praline crunch, as well as a 69% praline flowing insert and a hazelnut mousse. For 3/4 persons – 35 euros.
Gourmet foxes at Yann Couvreur
Still on the theme of his favourite animal, Yann Couvreur unveils a log of coiled foxes, composed of a biscuit and a chocolate mousse, a chocolate streusel and a creamy caramel with Madagascar vanilla. For 5 guests – 49 euros.
Tout Paris at Pierre Hermé
The “Tout Paris” log is an ode to Parisian architecture. To evoke this taste of Paris, Pierre Hermé has imagined a gingerbread biscuit, another Viennese spice biscuit, in the heart of a chocolate log accompanied by a smooth caramel and fleur de sel cream. The whole is set on a magical interpretation of the Pont des Arts made of dark chocolate and topped with a puffed rice praline. For 10/12 people – 250 euros.
Stars at Dior by Jean Imbert
Exclusively for 30 Montaigne, Jean Imbert has designed a log for Dior. It is covered in white chocolate engraved with the same motif as the canvas by artist Pietro Ruffo that adorns the Dior bags. It features flavours of vanilla, praline as well as notes of passion fruit and mango to awaken our taste buds in turn.
Read also > HOLIDAY MEALS: ASK FOR THE BILL!
Featured photo : © Pierre Hermé
