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]
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