Arts
PRESENTATION OF LA BUCHE DE NOEL (YULE LOG) - NEW CREATION THE CAROUSEL
AT HOTEL LE FOUQUETS PARIS
(Source: © Ruby BIRD & Yasmina BEDDOU)
(Source: © Ruby BIRD & Yasmina BEDDOU)
Gaëtan Fiard, first Chef de partie at Le Diane, Hôtel Fouquet´s Barrière. Already young and famous, he has been selected to represent France in the “Mondial des Arts Sucrés“, the International Confectionery Art Competition, in 2014. For Christmas 2015, Le Diane decided to created a Carousel.
Hotel Fouquet's Barrière is a 5-star hotel located on the corner of Avenue George V and Avenue des Champs-Elysees in Paris, France, and one of the 7 palatial hotels of the city. The hotel, opened on 6 November 2006
Hotel Fouquet's Barrière is a 5-star hotel located on the corner of Avenue George V and Avenue des Champs-Elysees in Paris, France, and one of the 7 palatial hotels of the city. The hotel, opened on 6 November 2006
Gaëtan Fiard & Ruby BIRD
Source: © RUBY BIRD & Yasmina BEDDOU
Source: © RUBY BIRD & Yasmina BEDDOU
La Bûche de Noël (YULE LOG)
Source: © Ruby BIRD & Yasmina BEDDOU
Source: © Ruby BIRD & Yasmina BEDDOU
Yasmina BEDDOU & Gaëtan Fiard
Source: © Ruby BIRD & Yasmina BEDDOU
Source: © Ruby BIRD & Yasmina BEDDOU
A Yule log (or bûche de Noël) is a traditional dessert served at Christmas, especially in France, Quebec and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade.
The original Yule log recipe emerged during the 19th century. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations which include chocolate cake, , ganache, and icings flavored with espresso or liqueurs exist.
The original Yule log recipe emerged during the 19th century. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations which include chocolate cake, , ganache, and icings flavored with espresso or liqueurs exist.
Ruby Bird Yasmina Beddou Gaetan Fiard La Buche De Noel Christmas Log Hotel Le Fouquets New Creation The Carousel
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