At Hotel Westminster, this Christmas 2017 will taste like somewhere else. Bryan Esposito who already delights our taste buds with his English teatime served at the Duke’s Bar challenged his imagination for the Holidays.
The pastry chef of the Hotel presents “Voyage”, his yule log that will delight globetrotters’ palates. A very original Holidays creation since it pairs Corsican flavors – Corsica being where his wife comes from – and Japanese flavors, a country fascinating him. Bryan Esposito came up with a surprising yule log likely to find its way to beautiful Holidays tables.
We can trust the chef to blend these flavors unexpectedly. We wonder then: how does this unusual pairing taste like? Well, it results in a chestnut flour and liquor biscuit with candied chestnut topped by puffed rice coated in praline. As an insert, a citron, mandarin and yuzu marmalade candied in Corsican honey from the maquis. The whole is surrounded by an adzuki mousse, the red bean paste very popular in Japan.
The pairing is surprising but exquisite. The sourness and bitterness of the citrus fruits are counterbalanced by the softness of the honey and the adzuki bean mousse. The sweetness of the chestnut biscuit and the pralined puffed rice recalls the euphoria of a Christmas morning. Served chilled, it brings a great comfort and turns the wintery roughness into a delightful freshness. Surprisingly light, it doesn’t contain sugar except the one naturally found in fruits, so, let’s not deny ourselves the pleasure and let’s serve generous slices before asking for more!
And if you’re to impatient for Christmas, you can still head to the Duke’s Bar to discover Bryan Esposito’s creation for the Holidays in collaboration with Bucherer!
Yule Log 2017 at Hotel Westminster
From December 11 to 23, 2017
Voyage yule log (8-10 persons): €55
13 rue de la Paix – 75002 Paris
Dates and Opening Time
From 11 December 2017 to 23 December 2017
Hotel Westminster Paris
13 Rue de la Paix
75002 Paris 2
Bûche Voyage: €55