Pascal Hainigue, Head Pastry Chef of Le Bristol Paris, presents a Christmas Yule Log, shaped as a white bear, set among seven icebergs. The desert alludes to the work of a celebrated French sculptor Francois Pompon “White Bear”, exhibited in the Orsay Museum. The pastry man devised the desert in pure white. Every big iceberg consists of three delicate soft layers of dacquoise with chestnut and hazelnut meringues, hazelnut cream and kalamansi jelly; the bottoms of miniature icebergs are made of nut praline.
Photo: press-office
