{"id":2030975,"date":"2017-11-13T10:18:26","date_gmt":"2017-11-13T09:18:26","guid":{"rendered":"https:\/\/www.luxsure.fr\/2017\/11\/13\/la-buche-by-angelo-musa-and-alexandre-dufeu\/"},"modified":"2026-04-27T03:43:21","modified_gmt":"2026-04-27T01:43:21","slug":"la-buche-by-angelo-musa-and-alexandre-dufeu","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2017\/11\/13\/la-buche-by-angelo-musa-and-alexandre-dufeu\/","title":{"rendered":"La B\u00fbche by Angelo Musa and Alexandre Dufeu"},"content":{"rendered":"<p>For the festive season, Angelo Musa, World Pastry Champion in 2003, Meilleur Ouvrier de France in 2007 and Executive Pastry Chef, and Alexandre Dufeu, Pastry Chef at the Hotel Plaza Ath\u00e9n\u00e9e, present their larger-than-life Yule log. Presented in a bundle, the 6 parts of this log will make you melt with pleasure: under a chocolate bark, we discover a cocoa cookie on which rests a crunchy almond\/hazelnut crust. This is followed by creamy Madagascar milk chocolate from the Alain Ducasse factory, and a Guatemalan cocoa nib infused mousse, punctuated by an exotic banana\/ginger jelly to make your guests&#8217; taste buds crackle. A dessert that&#8217;s sure to set the end of your Christmas meal alight!<br \/>\n<img decoding=\"async\" data-src=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-LR-paysage-by-studio-des-fleurs.jpg\" alt=\"\" width=\"1245\" height=\"1059\" class=\"alignnone size-full wp-image-231125 lazyload\" data-srcset=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-LR-paysage-by-studio-des-fleurs.jpg 1245w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-LR-paysage-by-studio-des-fleurs-300x255.jpg 300w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-LR-paysage-by-studio-des-fleurs-768x653.jpg 768w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-LR-paysage-by-studio-des-fleurs-1024x871.jpg 1024w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-LR-paysage-by-studio-des-fleurs-600x510.jpg 600w\" data-sizes=\"(max-width: 1245px) 100vw, 1245px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1245px; --smush-placeholder-aspect-ratio: 1245\/1059;\" \/><\/p>\n<p><img decoding=\"async\" data-src=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-portrait-paillettes-LR-by-studio-des-fleurs.jpg\" alt=\"\" width=\"992\" height=\"1113\" class=\"alignnone size-full wp-image-231126 lazyload\" data-srcset=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-portrait-paillettes-LR-by-studio-des-fleurs.jpg 992w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-portrait-paillettes-LR-by-studio-des-fleurs-267x300.jpg 267w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-portrait-paillettes-LR-by-studio-des-fleurs-768x862.jpg 768w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-portrait-paillettes-LR-by-studio-des-fleurs-913x1024.jpg 913w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2017\/10\/HPA-buche-noel-2017-fd-noir-portrait-paillettes-LR-by-studio-des-fleurs-600x673.jpg 600w\" data-sizes=\"(max-width: 992px) 100vw, 992px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 992px; --smush-placeholder-aspect-ratio: 992\/1113;\" \/><br \/>\n  * The nib is the cocoa bean nib, roasted then crushed.<\/p>\n<p>Size: 6 people<br \/>\nPrice: \u20ac110 inc. VAT Reservations: by email at noel.<br \/>\nHPA@dorchestercollection.com or by telephone on 01.53.67.65.97 (from December 1st).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the festive season, Angelo Musa, World Pastry Champion in 2003, Meilleur Ouvrier de France in 2007 and Executive Pastry Chef, and Alexandre Dufeu, Pastry Chef at the Hotel Plaza&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1070387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30407,30409],"tags":[67642,57912],"class_list":["post-2030975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-art-of-living","category-gastronomy","tag-angelo-musas-log","tag-plaza-athenee-hotel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La B\u00fbche by Angelo Musa and Alexandre Dufeu - 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