EXECUTIVE CHEF STÉPHANIE LE QUELLEC AND PASTRY CHEF NICOLAS PACIELLO PRESENT “BOIS TENDRE”, THE PRINCE OF WALES’ CHRISTMAS LOG
For Christmas 2016, Stéphanie Le Quellec, Executive Chef of Le Prince de Galles, and Nicolas Paciello, its Pastry Chef, were inspired by the Prince of Wales’ gastronomic flagship: the Bûche “Bois Tendre” is a delicious tribute to the restaurant La Scène.
Its contemporary, graphic design is reminiscent of the original materials (wood and marble) used by the star restaurant run by Stéphanie Le Quellec. The Bûche “Bois Tendre” is presented in eight superimposed sections that unite until they reach the height of an artistic compression. Its cut-out styling is reminiscent of old-fashioned rolled logs, reinterpreted by Nicolas in more geometric shapes. For the “Bois Tendre” Yule log, I sought to recreate the aestheticism and originality of the room through the design of the log, while blending know-how and tradition in the conception and elaboration of the blend of flavors. Nicolas Paciello A gluten-free cookie made with buckwheat flour delicately envelops a 70% cocoa chocolate mousse, followed by a 70% cocoa chocolate cream and a GiandujaBuckwheat praline. Three textures blend together: soft, creamy and crunchy, for an explosion in the mouth. A chocolate shell, delicately sprinkled with roasted buckwheat seeds, dresses the whole to leave a complete surprise for those who taste it. A sophisticated design and authentic flavors for a festive, gourmet experience, in a Prince of Wales limited edition. ” ”
The “Bois Tendre” log is a limited edition. Created in 100 copies and branded Prince de Galles. Available to order from December 1 for €95: [email protected] Served by the slice at Les Heures bar and La Scène restaurant for €19 (included in the Christmas menu on December 24).
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