{"id":2466,"date":"2020-12-23T14:35:15","date_gmt":"2020-12-23T13:35:15","guid":{"rendered":"https:\/\/magazine.luxus-plus.com\/?p=2466"},"modified":"2020-12-23T14:35:15","modified_gmt":"2020-12-23T13:35:15","slug":"gastronomy-the-most-beautiful-christmas-logs-of-2020-by-great-pastry-chefs","status":"publish","type":"post","link":"https:\/\/magazine.luxus-plus.com\/en\/gastronomy-the-most-beautiful-christmas-logs-of-2020-by-great-pastry-chefs\/","title":{"rendered":"Gastronomy : The most beautiful Christmas logs of 2020 by great pastry chefs"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]At this time of the year, despite the absence of restaurants and the withdrawal of some palaces, chefs are still taking advantage of the opportunity to make our taste buds and eyes capsize at the same time. Among those of pastry chefs, big houses and hotels, here is a selection of the most beautiful top-of-the-range Christmas logs.<\/p>\n

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Mont Ritz by Fran\u00e7ois Perret\u00a0<\/span><\/b><\/p>\n

Christmas being synonymous with parties, meals and snowy weather, the pastry chef Fran\u00e7ois Perret<\/strong> unveils a sublime traditional Christmas dessert through a crest shaped log immaculate as powder. This creation pays homage to C\u00e9sar Ritz<\/strong> and his (Swiss) origins as the first hotelier to have developed in the luxury sector. The tops are made of chestnut cream and extremely light mousse like whipped cream.\u00a0The creation can be enjoyed at the Bar Vend\u00f4me at the Ritz Paris from 28 November to 24 December 2020, but is sold in a limited edition at a price of 110 euros for 6 persons.\u00a0<\/strong><\/p>\n

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“I wanted this log full of freshness and lightness so that the visual and gustatory escape immediately transports young and old into the enchantment of a Christmas in the high mountains. From the very first bite, it triggers the reassuring whirlwind of pleasure of a chestnut cream combined with a foam as vaporous as a snowflake”<\/em>, says Fran\u00e7ois Perret.<\/p>\n

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\u00a9 Mont Ritz by Fran\u00e7ois Perret<\/figcaption><\/figure>\n

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Pascal Hainigue The Burgundy Paris<\/b><\/p>\n

Pascal Hainigue<\/strong> offers us this year a more or less atypical log in trompe l’oeil through a beehive. Beneath this tribute to the work of bees is a light clementine-honey mousse of Sarrasin du Loiret, 100% French, a lemon and clementine biscuit, a creamy caramel and a crunchy buckwheat with hazelnut. The dessert is accompanied by a jar of honey offered by the Maison H\u00e9d\u00e8ne and can of course be enjoyed at the Burgundy Paris hotel. It is a limited edition, on order from 15 to 28 December, at 100\u20ac for 8 people.<\/strong><\/p>\n

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\u00a9 Pascal Hainigue<\/figcaption><\/figure>\n

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Pierre Herm\u00e9’s log<\/b><\/p>\n

Pierre Herm\u00e9<\/strong> respects the festive atmosphere and proposes a typical Christmas log aesthetically speaking on the theme of F\u00e9\u00e9ries C\u00e9lestes by the artist Philippe Baudelocque<\/strong>. \u00a0The originality is rather apparent in the flavours and ingredients chosen: blackcurrant compote, blackcurrant pepper crumble with geranium aromas, a touch of redcurrant and lemon juice, all dominated by a chocolate shell (64% Pure Origin cocoa from the Xibun plantation, in the Cayo district in the west of Belize). This creation is proposed in two versions : one at 120 euros for 10-12 people, and one in limited edition at 250 euros for the same quantity.<\/strong><\/p>\n

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\u00a9 Pierre Herm\u00e9<\/figcaption><\/figure>\n

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Yann Couvreur’s Isatis log<\/b><\/p>\n

Yann Couvreur,<\/strong> whose pastries bear the fox as their emblematic animal<\/strong>, adapts to the season but does not put aside his personal touch. A polar fox in vanilla mousse overhangs the pastry maker’s work on a tree trunk, which in turn forms a crispy Pecan biscuit with a heart of caramel, vanilla, maple syrup and Pecan praline.\u00a0This gourmet dessert costs 90 euros for 6 people.<\/strong><\/p>\n

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\u00a9 Yann Couvreur’s Isatis log<\/figcaption><\/figure>\n

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Florent Margaillan the Cap-Ferrat Grand-Hotel , A Four Seasons Hotel<\/b><\/p>\n

Meyer lemon married to a creamy lemon and a flowing heart of ice-cold mint caramel from the aromatic gardens of the Grand-H\u00f4tel du Cap-Ferrat; all wrapped in a first layer of lemon shortbread and a lemon biscuit, itself covered by a lemon mousse and a branch of granulated sugar : this is what Florent Margaillan’s sublime and radiant white log is made of. This work of art was available until December 20th at the price of 82 euros for 8 people.\u00a0<\/strong><\/p>\n

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“This year, I wanted to create a fresh log that can be enjoyed without any complexes at the end of a Christmas dinner. This creation is also the fruit of a beautiful meeting with Jo\u00eblle Etienne, a producer from the Var specialising in exceptional citrus fruits”<\/em>, confides Florent Margaillan.<\/p>\n

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\u00a9 Florent Margaillan<\/figcaption><\/figure>\n

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For the end of this year, pastry chefs and great houses have spared no effort to satisfy our palates and our eyes ; they offer us exceptional creations full of creativity and audacity.<\/p>\n

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Featured photo: \u00a9 Florent Margaillan[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]At this time of the year, despite the absence of restaurants and the withdrawal of some palaces, chefs are still taking advantage of the opportunity to make our taste buds and eyes capsize at the same time. Among those of pastry chefs, big houses and hotels, here is a selection of the most beautiful top-of-the-range Christmas logs.<\/p>\n","protected":false},"author":1,"featured_media":2468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":" %%post_title%% %%sep%% %%sitetitle%%","_seopress_titles_desc":"At this time of the year, chefs are taking advantage of this opportunity to turn our taste buds upside down. Here is a selection of the most beautiful top-of-the-range Christmas logs.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"Christmas log,pastry cook,starred chef,hotels,palace,dessert,exquisite,traditional,Mont Ritz by Fran\u00e7ois Perret,Pascal Hainigue Le Burgundy Paris,La b\u00fbche de Pierre Herm\u00e9,B\u00fbche Isatis by Yann Couvreur,Florent Margaillan Le Grand-H\u00f4tel du Cap-Ferrat, A Four Seasons Hotel, pastry cook ","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[69,65,63,57,62,58,64,53,59],"class_list":["post-2466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trends","tag-art-urbain-en","tag-capsule","tag-collaboration","tag-collaborations-en","tag-fashion","tag-histoire-en","tag-history","tag-mode-en","tag-serie-en"],"_links":{"self":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/2466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/comments?post=2466"}],"version-history":[{"count":0,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/2466\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media\/2468"}],"wp:attachment":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media?parent=2466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/categories?post=2466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/tags?post=2466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}