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The Pastry Chef at
Relais Bernard Loiseau, Burgundy, Pierre-Emmanuel Fritsch has drawn inspiration from the hotel’s natural surrounds for the creation of the 2015 Yule Log dessert, ‘Forest Morvan’.
The composition of the intricately designed treat includes a base of shortcake, creamy milk chocolate and lemon preserve, while flowing caramel represents pine sap and baubles of chocolate orange mousse and orange frosting surprise. Mushrooms are created with porcini mushroom-scented meringue to add a sophisticated flavour to the festive dessert.
Priced at €65 (approximately AU$100 depending on current exchange rates) per log, the creation serves 6 to 8 people. Reservations are necessary and quantities are limited. Order no later than Sunday 20 December 2015.
Go back to the e-newsletter >
The Pastry Chef at Relais Bernard Loiseau, Burgundy, Pierre-Emmanuel Fritsch has drawn inspiration from the hotel’s natural surrounds for the creation of the 2015 Yule Log dessert, ‘Forest Morvan’.
The composition of the intricately designed treat includes a base of shortcake, creamy milk chocolate and lemon preserve, while flowing caramel represents pine sap and baubles of chocolate orange mousse and orange frosting surprise. Mushrooms are created with porcini mushroom-scented meringue to add a sophisticated flavour to the festive dessert.
Priced at €65 (approximately AU$100 depending on current exchange rates) per log, the creation serves 6 to 8 people. Reservations are necessary and quantities are limited. Order no later than Sunday 20 December 2015.
