Take advantage of your stay at the Hotel Doisy Etoile during the Christmas holidays to enjoy some fabulous and delicious Yuletide treats! The best pâtissiers in the capital have lived up to their outstanding reputations by creating dazzling festive desserts.
A cornucopia of Yule logs from the great chefs; the three creations of Nicolas Bernardé
The chef pâtissier and Meilleur Ouvrier de France prize winner Nicolas Bernardé presents three refined bûches de Noël (Yule logs) with flavours that span the globe. The Oiseau Blanc de Paradis (White Bird of Paradise) delights the palate with its creamy blend of lemon and Piedmont hazelnuts. The Camélia du Japon (Japanese Camellia) offers a beguiling combination of raspberries and vanilla with an exquisite Japanese choux pastry. Lastly, the Gingko Biloba is an ode to chocolate lightened by a vanilla mousse and roasted pears with caramel.
Surprising and original; books you can devour by Olivier Stehly
An utterly original presentation, the Yule log crafted by Olivier Stehly looks like a collection of colourfully bound books arranged on a shelf that is actually made of chocolate shortbread, with a hazelnut dacquoise. Appropriately, each of the books has its own flavours; milky crisp, strawberry or pistachio, hazelnut dacquoise or chocolate, creamy vanilla or passion fruit... You can choose the books and put together the arrangement – and flavours – that you prefer. The perfect dessert for a bookworm!
François Daubinet's Yule log spectacle
We conclude this round-up with Yule log that’s also a Christmas illumination! Incandescence, created by François Daubinet, is from Fauchon. Based around flambéed banana, it comprises soft biscuit, crispy puffed rice, banana compote and a creamy dark rum mousse. The whole is topped with a blown sugar sphere in which stands a wick waiting to be lit. A true spectacle for your festive table! Many other tasty creations await your discovery in Paris this year. Come and enjoy!
Hotel Doisy Etoile, a 4-star boutique hotel a few steps from Champs Elysées