Remember, Sortiraparis told you a few months ago about La Jeune Rue. Well, for this 2014 holiday season, Yann Brys, La Jeune Rue's Pastry Chef, unveils his very first Yule log!
Featuring a hazelnut and shortbread crunch for foundation, the creation is topped with a soft Piedmont hazelnut cookie, itself crowned with a Kabosu mandarin marmalade, set with a hazelnut creaminess topped finally with a Dominican Republic milk chocolate mousse and Madagascar Bourbon vanilla cream.
At the top? The minaudière's precious clasp: a Tourbillon made from Italian meringue. This same Tourbillon earned Yann Brys the title of Meilleur Ouvrier de France.
At the helm of the patisserie created by designer Nendo and the ice cream parlour imagined by Parisian decorator Vincent Darré, Yann Brys will also coordinate the sweet offerings of La Jeune Rue's restaurants, interpreting each theme through creations featuring products from virtuous agriculture.
Practical info:
Bûche2014 by Yann Brys for La Jeune Rue
To order: commandebuche@lajeunerue.com
6/8people - 72 euros
Prices
6 à 8 personnes: €72
