Hotel Burgundy’s Star Log
Pastry chef Stéphane Tranchet reinvents the Christmas star, embellishing the top of the tree with shortbread, roasted crunch and bavarian pear cream. A dried fruit marmalade is reminscent of the 13 provincial Christmas flavours and the diamonds are actually made of icing sugar.
The pâtissier: Stéphane Trachet who, having proceeded Christophe Michalak at the Plaza Athénée, now lets his creativity go wild. The Baudelaire Restaurant has become synonymous with deserts and tea time.
Made to order, 90€ for 6 people.