Léandre Vivier's magnificent Yule Log for Burgundy Paris 2023

Let yourself be seduced by Léandre Vivier 's first Bûche de Noël at Burgundy Paris. To be unveiled for the 2023 festive season, this pastry creation is not just a simple Christmas dessert, it's a veritable work of culinary art. The Pâtissier Chef, freshly installed in the kitchens of the Parisian establishment, and whose tea time we adored, has designed a log that pays homage to femininity and contemporary art, inspired by Guy de Rougemont's marble sculpture. This work, located under the hotel's glass roof, symbolizes an inexhaustible source of inspiration for the artist, who reinterprets it with gourmandise.

This Christmas log is an invitation to discover or rediscover Burgundy from a new angle, that of haute pâtisserie. Léandre Vivier offers a voyage of the senses with an almond cookie, coated in a propolis mousse and enhanced by notes ofcitrus, honey androasted almonds. It's a bold choice that combines traditional flavors with contemporary touches.

Léandre Vivier wanted every bite of his log to evoke the curves and essence of the Rougemont sculpture, creating an indestructible link between art and gastronomy. With this log, the Pastry Chef wishes to highlight the identity of the Burgundy, a place where art and elegance already meet thanks to the various works of Guy de Rougemont, a member of the Académie des Beaux-Arts, who made this hotel his field of artistic expression.

What's in this log that's as beautiful as it is good? Let's recap:

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• Almond cookie: the crunchy, soft base for the other flavors.
• Propolis mousse: a light, refreshing mousse that delicately envelops the cookie.
• Notes of citrus and honey: soft, sparkling touches that balance the whole.
• Roasted almonds: add a touch of crunch and an irresistible toasted aroma.
  

Léandre Vivier's constant ambition is to inspire escape and wonder with his creations, offering food lovers French specialties that he holds in high esteem and selects with care. On a rich almond cookie, he combines a marmalade of candied yuzu peel with lime and lemon caviar, the latter sourced directly from Damien Blasco's farm in Occitanie. Added to this is a delicious lime-blossom honey confit from the Paris region, and a crunchy texture from roasted almonds, to create a festival of bright, citrusy flavors. This concert of tastes is wrapped in a soft mousse of propolis, a treasure from the beehive, revealing aromas of honey and beeswax.

The Burgundy Yule log is much more than a dessert, it's an experience in itself, where palate meets art. We invite you to savor this artistic delicacy, a gourmet nod to French culture and art de vivre. It's the perfect opportunity for art and pastry lovers to combine their passions over an end-of-year tasting.