Vincent Guerlais, known as the papillae agitator in addition to being president of Relais Desserts, is launching a visual and tasty log from the North Pole this Christmas. The bûche “Magie de Noël“, for lovers of fruit and chocolate, is presented in a post package marked “fragile”. It consists of a soft cream with yuzu juice, a compote of Corsican clementines, a dark Ghana chocolate mousse, and a gianduja sablé.
And since Christmas could not be imagined without snow, the French chef has created Le Flocon, a bite of dark chocolate and crunchy praline. A piece that can also be found in the shape of a chocolate ball decorated with praline bonbons.
With these limited edition creations, Guerlais once again shows his constant search for flavor and creativity.