I experienced first hand Christmas log, that is, the Christmas pie at the Mandarin Oriental Paris hotel. This is the most common Christmas dessert in France and the luxury hotel has a tradition of changing the recipe every year. This time, Pâtissier Chef Adrien Bozzolo had the collaboration of perfumer Nisrine Bouazzaoui Grillié, from Givaudan, a leading brand in the segment. The idea was to reproduce a journey of flavors and aromas to the East. Therefore, together they created a true fan-shaped work of art, the symbol of the Asian luxury hotel chain. The tasting for journalists took place in the presidential suite of the palace hotel, in fact, one of the largest in Paris. Let’s see how it went? Take the opportunity to also read about the 11 restaurants with views of the Eiffel Tower and how to get from Paris to London by train.
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Christmas log at Mandarin Oriental Paris hotel
It took more than six months for the duo to arrive at the dessert they wanted. The format is an allusion to the Asian origins of the five-star hotel chain, that is, an ultra-realistic fan, a symbol of the hotel group. Therefore, this surprising optical illusion portrays the delicacy of the candy that perfectly imitates the legendary accessory, right down to its lacquered coating and its ginkgo leaf engravings.
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The recipe
If the shape is a true technical feat, the flavors of the trunk and their combinations are surprising. Like the composition of a perfume, the recipe combines ingredients carefully selected and worked to reveal the quintessence of each aroma. That is, a praline Crunchy with Okinawan black sugar is topped with an intense chocolate cookie. Then, a creamy base of pure dark chocolate from the Loma Sotavento brand from the Dominican Republic. It has a fruity and delicately floral note, reinforced by a red pepper from Madagascar. Finally, in the heart of the bûche, the iyokan tangerine and kogan ginger are wrapped in a light mousse made from the same noble chocolate.
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My experience
It was a true privilege to be able to taste the exquisite bûche de Noël at this hotel of which I am a fan. I spoke with the friendly chef Adrien and was impressed with the richness of detail in the dessert, very light and sweet in just the right amount. I was also “forced” to try two other traditional desserts from the restaurant’s menu and the pistachio one completely enchanted me!
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How to order Christmas pie at the Mandarin Oriental Paris hotel
Finally, if you are in Paris, know that the dessert will be available in a limited edition from December 22nd to 26th, 2022, upon request 48 hours in advance by calling 01 70 98 74 00. It costs 108 Euros and it serves 6 peoples. In addition, a piece of the pie will also be on the menu at the Camélia bar and restaurant from December 1st to 30th for 18 euros.
Text: Renata Araújo Photos: Renata Araújo and publicity.
