the traditional Christmas buche is the final touch of the Christmas Eve dinner , the cake that is not missing on a French table. The classic is cylindrical and is covered with a thin layer of creme au beurre giving it the appearance of trunk (maw) Y decorated with Christmas figurines.
But over the years the top houses and chefs pâtissiers renowned have refined the recipe surprising with buches de haut vol , in originals trompe l'oeil of poetic names. whether in limited edition, in individual portions or in appetizers to share, do not forget to book your maw favorite to celebrate a magical Christmas in Paris.
THE BÛCHE “COURONNE DE FÊTES” OF HUGO & VICTOR (40 Boulevard Raspail, 75007)
The Chef Hugues Pouget from the famous pastry shop on the left bank Hugo & Victor , prepare for these dates a dessert sur-mesure In collaboration with the champagne Barons de Rothschild.
Thus, his refreshing bûche is made from a tasty yuzu crumble, pain de Gênes biscuit, confit and lemon konatsu crémeux and bavaroise infused with fresh sage , giving rise to a Christmas wreath as aesthetic as it is tasty.
imagined as an accord mets & vin to celebrate the holidays in a big way, your bûche can be ordered accompanied by a bottle of Blanc de Blancs from Barons de Rothschild.
THE BÛCHE "MONTS ET MERVEILLES" OF THE HÔTELS BARRIÈRE (6 avenue George V, 75008)
the acquaintance pastry chef Christophe Adam signs for the first time the bûche of the Barrière hotels, which carried out by Benjamin Siweck , the chef pâtissier de la traiteur of him, will decorate the banquets of his hotels.
this creation evokes the snowy mountains , the perfume of the pines, the snowballs and the crackling fire in the fireplace, associating the crunchy biscuit scented with maple syrup , the pecan praline, the smoothness of the ganache montae to Dulcey chocolate and the fineness of its icing of white chocolate.
This creation evokes the snowy mountains.
THE BÛCHE “LE JARDIN ENNEIGÉ” OF THE samaritan (9 rue de la Monnaie, 75001)
In its first Christmas since reopening, the Samaritaine celebrates the art of garden a la française in an atmosphere of humorous Christmas animations.
His pâtisserie proposes la bûche de Jérémy Del Val, chef pâtissier of dalloyau. His creation is composed of a croustillant, a biscuit, a crémeux and Ardèche chestnut mousse scented to the vanilla bean Tahiti , and vermicelles marrons with rum, accompanied by ice cream and vanilla English cream.
Noel's Craw
THE BÛCHE “IN BALADE SOUTH THE MONTAGNE SAINTE-VICTOIRE” DE LENÔTRE
This year the director of creation Guy Krenzer and the patisserie chef Jean Christophe Jeanson (Meilleur Ouvrier de France pâtissier) by Lenôtre reflects provence and specifically in the Sainte-Victoire mountain , symbol of its landscapes.
In their bûche they have interpreted its slopes, one snowy and poudré and the other bright thanks to its glaze of chocolate. To counter the mousse oh chocolate, use a confit (slightly sugary) and a mandarin mousseline cream , and a praline of pine nuts and hazelnuts. All served with a tasty mandarin sorbet and olive oil and decorated with a delicate olive branch made in chocolate.
THE “SWEET, YUZU AND KUMQUAT” BÛCHE OF PHILIPPE CONTICINI
For a light finishing touch, the chef de cuisine and chef pâtissier Philippe Conticini has created the sweet buche , a soft moelleux based on almond and vanilla financial biscuit crowned by a crunchy crumble and covered with a glaçage of Sweet Milk Mousse which contrasts with the acidulated yuzu cream and candied kumquat.
Dulce de leche, yuzu cream and candied kumquat.
THE BÛCHE DE NOËL OF THE BRISTOL PARIS (112 rue du Faubourg Saint-Honore, 75008)
This winter at the tables of the elegant hotel The Bristol, the Chef Pascal Hainigue serves his bûche in homage to the cocoa Peru.
The beautiful cake intertwines cocoa pods made in 65% grand cru chocolate from Peru. They keep a light and intense dark chocolate mousse and a creamy milk chocolate perched on biscuit, resulting in an exquisite maw haute couture.
THE BÛCHE “GOUTTE D’EAU” OF THE MANDARIN ORIENTAL PARIS (251 rue Saint Honore, 75001)
The patisserie chef Adrien Bozzolo winks at the legend of his home region, the Vosges du Nord. There at Christmas the trees they were decorated with fruit until the drought of 1858; then a glass blower made beautiful balls to replace them.
A trompe l'oeil of red and white tones.
Adrien has made a bûche in the form of a delicate ornament "water drop", a trompe l'oeil of red and white tones. In it he associates a crunchy hazelnut and bulgur soufflé, hazelnut biscuit, a williams pear compote, a candied yuzu and a Piedmont hazelnut mousse. All this is wrapped in a flock of white chocolate decorated with pâte de fruit yuzu.
THE BÛCHE SIGNATURE “BOIS D’ATLANTIQUE” OF THE ROYAL MONCEAU-RAFFLES PARIS (37 avenue Hoche, 75008)
This hotel celebrates Christmas with a sweet worthy of a Palace. For this your patisserie chef Quentin Lechat he remembers his Brittany native, in the firewood that warms the winter nights and its evenings of Christmas in family, or driftwood stranded in the shore of the beach.
Thus it resembles a real log thanks to its chocolate coating and its long carving work. These unique (and numbered) “sculptures”, They are a surprise for the palate, since under their "rustic" aesthetics they are savored comforting flavors.
It is made up of a chestnut mousse covered with a ganache montae to Tahitian vanilla, a chestnut cream fondant heart, wisps of glacé brown and a thin layer of candied lemon caviar on a buckwheat biscuit.
LA BÛCHE D'EXCEPTION “INFINIMENT PRALINE PISTACHE” DE Pierre Herme
For this occasion, Pierre Herme celebrates it with a delicious piece of haute-pâtisserie in which the main ingredient is the pistachio.
Its rounded cylinder shape, delicately decorated, is stuffed with fondant praline and crunchy pistachio from Iran and a contrast of textures of pâte sablée, biscuit and creamy whipped cream with pistachio.
Buche Lumière, Le Burgundy Paris.
THE BÛCHE OF HÔTEL MOLITOR PARIS-MGALLERY (13 rue Nungesser et Coli, 75016)
This hotel is committed to an artistic realization created between French graffiti artist Nebay (which has been stayed at the Molitor hotel for six months, in artistic residence) and his chef pâtissier Benoît Gressent.
Together they unleash their ingenuity to make a colorful buche. Benoît pairs the flavors of caramelized apples, lemon and caramel on biscuit, mousse and brunoise , and Nebay adds brightly colored chocolate chips in the image of a cheerful mosaic, signed with the dripping technique (chocolate version).
The work of art of the Molitor hotel.
THE “BÛCHE LUMIÈRE” OF THE HOTEL BURGUNDY PARIS (6-8 rue Duphot, 75001)
For his first Christmas as pâtissier chef at the Le Burgundy Paris hotel, Pierre Jean Quinonero works beeswax as the main component.
His bûche Lumière is conceived as a bright and aesthetic white chocolate centerpiece that accompanies the entire soirée. Inside you savor a vanilla wax-cream and a biscuit with hazelnut, accompanied by a subtle alliance of a crispy praline, cream and pieces of caramelized hazelnuts , with a fresh touch of clementine jam.
Forest Mont-Blanc.
THE BÛCHE “FORÊT MONT-BLANC” OF ANGELINA (226 rue de Rivoli, 75001)
Angelina transports her buche to a fantastic Christmas forest, from undergrowth, snowy fir trees and bright stars.
The Forest Mont-Blanc intentionally intended to show a regressive but chic bûche, that remember the kitsch touch of the usual. For this they use noodles with chestnut cream and pistachio, filled with crispy meringue and pistachio and decorated with small meringues and physalis seeds.
THE BÛCHE “LA LUGE DE NOËL” OF THE CRILLON HOTEL (10 place de la Concorde, 75008)
The pâtissier chef Matthieu Carlin of the Palace de la place de la Concorde, is inspired by childhood memories to “manufacture” a bûche in the form of a sled.
A buche in the form of a sled.
It is composed of a structure of dark chocolate, a Piedmont hazelnut dacquoise biscuit toasted and salty with a crunchy touch, a mousse of white fromage with jam and creamy lemon with a heart of milk jam.
THE BÛCHE “SAPIN” OF THE RITZ PARIS (38 rue Cambon, 75001)
The recently opened Ritz Paris Le Comptoir has made a bûche sapin chocolat-praliné from the renowned François Perret, Meilleur Chef Pâtissier du monde of 2019.
Its peculiarity is that its individual portions arranged like a puzzle make up a great sapin (fir tree). Starting with the crown, which is already a small sapin itself, several parts can be ordered that will form a more or less large tree. depending on the number of guests.
"A great sapin".
In this Christmas delight you can taste an aerial grand cru cocoa mousse from Panama 72% , a praline roasted and caramelized almonds, cookie and frosting adorned with a fine garland and a gold star.
THE BÛCHE “TOTEM” OF BENOÎT CASTEL
The artisan pâtissier-boulanger Benoit Castel, in collaboration with the French designer Matali Crasset, has erected a bunch of pop colors.
Made on the basis of croustillant and almond biscuit , in its interior the perfumes of the creamy almond and the orange blossom and the honey caramel aroma , covered with a light cream sprinkled with cocoa pod specks.
A bunch of pop colors.