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Yule logs 2017 by Nicolas Bernardé

Published on 30 September 2017 By Caroline J.
Noël 2017 by Nicolas Bernardé

Practical information

From 4 December 2017
To 25 December 2017

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2 Place de la Liberté
92250 Garenne Colombes (La)

Chocolate, fruits or even ice cream… For the Holidays 2017, pastry chef Nicolas Bernardé offers not less than 4 different yule logs that will delight your taste buds!

Pastry chef and Meilleur Ouvrier de France Nicolas Bernardé reveals his yule logs for the Holidays 2017!

All in all, four yule logs are to be discovered with various designs and flavors to seduce as many taste buds as possible.

Hazelnut – mango – passion fruit yule log

Noël 2017 by Nicolas Bernardé

This Hazelnut-mango-passion fruit is made of a passion-mango compote and bind with a smooth passion cream, a crispy biscuit made of Piedmont hazelnut and a light gianduja cream.
Price: €45 for 6 to 8 persons

Lemon – red berries yule log

Noël 2017 by Nicolas Bernardé

An almond biscuit and a raspberry coulis paired with lemons from the Algarve. Covered in bright red and topped with gracious white lines, this creation isn’t without reminding us of… Santa Claus and his white beard!
Price: €45 for 6 to 8 persons

Chocolate – brownie yule log

Noël 2017 by Nicolas Bernardé

A smooth caramel, the famous Piedmont hazelnuts, a grand cru chocolate from Papua New Guinea as a soft mousse and a very sweet vanilla heart… On the top, a gianduja-filled and bronze-colored bar on which Santa Claus’s sled left some marks…
Price: €45 for 6 to 8 persons

Poire Belle Hélène chilled yule log

Noël 2017 by Nicolas Bernardé

When a pear William sorbet meets with a Grand Cru chocolate from Santo Domingo ice cream, it ends up with a poire belle Hélène chilled yule log topped with macaroon-mushrooms, grounded cocoa and candied pear. As a bonus, the log is delicately covered in an intense chocolate sauce.
Price: €30 for 6 persons

Practical information:
Yule logs 2017 by Nicolas Bernardé
Logs available from December 2017
Pâtisserie Nicolas Bernardé
Open from Tuesday to Friday, from 10 a.m. to 1:30 p.m. and from 2:30 p.m. to 7:30 p.m. and on Saturday from 9:30 a.m. to 7:30 p.m. nonstop

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