Laurent Jeannin (so good #16), pastry chef of the iconic Parisian hotel Le Bristol, once again demonstrates his clean and elegant style in this monochromatic Christmas bûche with a white chocolate glaze covered with sugar crystals in the shape of stalactites.

A small work of art which also stands out for its balance of flavors. On the inside you can find the sweetness of the coconut mousse which pairs very well with the fineness of the almond dacquoise, and the bitterness of the candied grapefruit.