The age-old tradition of inviting families to burn a log in the hearth on Christmas Eve was transformed in the 20th century into a delicious pastry tradition. The piece of wood became a tasty family dessert.
To pay tribute to this custom, Yannick Begel, Pastry Chef at Les Etangs de Corot, came up with an unexpected combination. While strolling through the surrounding forest of Fausses-Reposes, he came up with the ingenious idea of combining porcini, an iconic mushroom of the French forests, with chocolate, an essential element of the traditional Christmas dessert.
Coated with a cocoa glaze, the log features a mischievous mushroom that seems to have grown amidst the hazelnut slivers. With the flick of a spoon, this delicious dessert reveals a daring interplay of flavors: a 70% dark chocolate mousse delicately melts into a creamy porcini heart. Finally, the crispness of a hazelnut cookie once again echoes the forest flavors. I love it when my desserts surprise, especially at Christmas,” concludes Yannick Begel, “and what better tribute to the exceptional environment of our establishment than this original recipe?
Yannick Begel’s genuine log from our forests is served as a dessert at the Michelin-starred restaurant, Le Corot, at dinner on December 25, 2015 and offered at tea time at the Café des Artistes from December 24 to 27, 2015 at a price of 15 euros per person. For reservations guests can call 01 41 15 37 00 or write to reservations, and here’s a link to the hotel’s website: www.etangs-corot.com.
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