Velvet savory version at the Royal Monceau Raffles Paris
Who said that the Yule log had to be sweet? Certainly not the executive chef of the Royal Monceau André Laurent Didier Faustino, artistic director of the hotel. “The velvet Eclair » is a delicious and subtle proposition that combines foie gras with candied figs, previously marinated in spices biscuit. A delight for the taste buds, but also a spectacle for the eyes: entirely chocolate coated, it is adorned with fine dark chocolate leaves forming a Christmas tree. To be served as a starter.