The Westin Paris-Vendôme Hotel recently presented its magnificent Christmas creations by Ken Thomas.
Young, talented pastry chef Ken Thomas offers us a graphic, light and vitamin-packed log and galette des rois.
The log combines seasonal fruit flavors with more exotic ingredients in an original cubic structure. « Carrément bûche » was inspired by the hotel’s design, which features recurring geometric shapes, and by the desire to work with seasonal flavors and colors. The result is a light, innovative nesting cake: passionfruit and orange glaze envelops a layer of creamy bahibé milk chocolate, which in turn covers a bavaroise with two Bourbon and Tahitian vanilla flavors, enclosing a layer of blood orange jelly, before finishing with an airy heart of baba flavored with spices, passionfruit, orange zest and a touch of pepper. It’s a veritable explosion of flavors when vanilla meets chocolate and citrus for our greatest pleasure.
Log for 6 to 8 people to be reserved at [email protected] until December 20.
We were also able to discover the fabulous square galette des rois with a&r& puff pastry, filled with a light frangipane of extremely fine and tasty roasted Valencia almonds, Bourbon vanilla, Corsican clementine confit and a hint of imperial mandarin, topped with four Corsican clementine confit filled with a homemade clementine sorbet. Available until January 21 for 4 to 6 people: [email protected]
