The Grand Hotel du Palais Royal’s Trunk Yule log
For its debut Christmas log, the hotel pays tribute to the giant trunk that sits at the foot of its staircase, especially created by designer Pierre-Yves Rochon. This mini version consists of chocolate ganache and joconde biscuit. Even the ironwork is made out of chocolate!
The chef: Jean-Yves Bournot, assisted by pâtissière Ting Turba, who creates extremely visual cuisine and pastries. His motto: “daring of course, but first of all respecting what the season has to offer us”.
60 € for 4/6 people