Westminster Hotel Yule Log 2017

Published by Rizhlaine de Sortiraparis · Photos by Rizhlaine de Sortiraparis · Published on December 1st, 2017 at 04:21 p.m.
At the Westminster Hotel, pastry chef Bryan Esposito unveils a Yule log that invites travel. This creation, which combines Japanese and Corsican flavors, will be available from December 11 to 23, 2017.

At theWestminster Hotel, this Christmas 2017 will have a taste of elsewhere. Bryan Esposito, who already delighted our taste buds with his Tea Time à l'Anglaise served at Duke's Bar, has rivaled each other in ingenuity for the festive season.

La Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel Westminster

The hotel's pastry chef presents " Voyage ", his Christmas log that will delight the palate of globetrotters. A highly original end-of-year creation, it combines Corsican flavors, from which his wife hails, and Japanese, a country that fascinates him. Bryan Esposito has come up with a surprising log that's sure to find its way onto any festive table.

La Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel Westminster

We can trust the chef to marry flavors in unexpected ways. The question is: what does this unusual blend achieve? Well, the result is a chestnut flour and liqueur cookie with chestnut confit, topped with puffed rice coated in praline. The insert features citron, mandarin and yuzu marmalade preserved in Corsican maquis honey. The whole is enveloped in a mousse ofazuki, the red bean paste so popular in Japan.

La Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel Westminster

The blend is surprising, but above all exquisite: the bitterness and acidity of the citrus fruits are counterbalanced by the sweetness of the honey and red bean paste. The sweetness of the chestnut cookie and praline puffed rice reminds us of the euphoria of a Christmas morning. Served well chilled, it brings great comfort and transforms the harshness of winter into delicious freshness. Surprisingly light, it contains no sugar other than that naturally found in the fruit, so there's no question of depriving yourself: just help yourself to generous portions and come back for more!

La Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel WestminsterLa Bûche Voyage de Bryan Esposito à l'Hôtel Westminster

And if you're too impatient to wait for Christmas, you can always head to Duke's Bar to discover an original creation by Bryan Esposito for the festive season, in collaboration with Bucherer!

Practical Information
Bûchede Noël 2017 at the Hôtel Westminster
From December 11 to 23, 2017
BûcheVoyage (8-10 people) : 55€
Hôtel Westminster
13 rue de la Paix, 75002 Paris

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.

Practical information

Dates and Opening Time
From December 11th, 2017 to December 23th, 2017

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    Location

    13 Rue de la Paix
    75002 Paris 2

    Prices
    Bûche Voyage: €55

    Official website
    warwickhotels.com

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