Michael Bartocetti, pastry chef at Le Four Seasons Hotel George V Paris, presents a creative and tasty bûche for the end-of-year festivities: La Cazette. As its name indicates, with this piece, he wanted to reinterpret the curves of this roasted hazelnut of French origin and with an intense aroma, and, at the same time, make a nod to the rolled paper decorations that he loves so much about Christmas in Lorraine.
Composed of 66% Caraïbes dark chocolate, it hides a beautiful entremet with a delicate dulce de leche glaze that presents a cold-infused coffee mousse. Like the layers on the cover, the heart of the log has various levels, each with a complementary texture and fragrance. A creamy coffee and green cardamom with hints of lemon brings a touch of freshness to every bite, and a fondant praline with cazette flower and coffee beans takes the palate into a regressive universe. To intensify this bouquet of flavors, a crunchy fleur de sel Cazette and a delicate gingerbread cookie recall the warmth of winter nights by the fire.