Christmas, the tree, presents, the family, the meal… And what would a Christmas meal be without a yule log?! It’s almost time to choose which yule log will wrap up the family meal; but the task can be a Cornelian choice in light of the many yule logs designed by pastry chefs for Christmas 2018.
To help you out a bit, let us say two words: Relais Desserts. As a matter of fact, with the Relais Desserts pastry chefs’ yule logs, you’re quite sure to be right, each time.
French pastry chef trained to high quality pastry by Pierre Hermé, Frédéric Cassel is one of those chefs and today, he presents us his yule log 2018: Origami, les Animaux du Pôle.
This spotless white yule log is a wonderful creation. comprised Sacher cake, a chocolate-raspberry cream and a 63% Peru Illanka chocolate, it will delight children and adults.
Accompany your tasting with Frédéric Cassel’s Christmas hot chocolate with spices and you’ll be in the pastry heaven.
And since we’ve never too full, Frédéric Cassel also revealed his epiphany cake 2019: the Galette Yuzu made of flaky pastry, almond and yuzu cream, toasted black and white sesame seeds.
Hard to say no!
From 1 December 2018 to 31 December 2018
71-73 Rue Grande
Chocolat chaud: 8 €
Galette 4-5 personnes: 20 €
Galette 6-7 personnes: 28,50 €
Bûche 8 personnes: 72 €