SBM celebrates its 150th anniversary this year with a Riviera-style Yule log. An original creation by Pastry Chef Nicolas Baygourry of the Hôtel Hermitage Monte-Carlo – supported by star chef Joël Garault – which sublimates the authentic local flavors of the season in combination with a surprising play of textures.
The 150-Year Monte-Carlo SBM Yule Log is clad in a coat of golden velvet, revealing the clean lines of an original, chocolatey design. Its base is a cookie with roasted Piedmont hazelnuts, on which a crisp praline with zests of Menton lemons rests, bringing a delicate freshness. At the heart, a cream of Menton lemons married to a light mousse of Tahitian vanilla with hints of Menton mandarins. Finally, a shimmering macaroon-like velvet with gold leaf envelops the log, sprinkled with the magic of 150 years of Monte-Carlo SBM. Enjoy it with family and friends at the Hôtel Hermitage Monte-Carlo.
The Bûche 150 Ans Monte-Carlo SBM is available from December 8 to 31, 2013, on reservation 48h in advance (T. (00377) 98 06 40 00) at a price of 85 euros (6 people). It is also available in an individual format to be discovered on site.
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