A delicious chocolate log is offered for the holidays by the Rouge restaurant, rue Fresque.
It’s a chocolate Christmas log worthy of the French dessert champion, who will soon be celebrating his first year in the kitchen at Le Rouge, alongside chef Georgiana Viou.
“Chocolate is an incredible material to work with in patisserie, I wanted to combine it here with lemon caviar, whose season has just started and which comes from a producer an hour from Nîmes”says François Josse presenting his work.
And indeed, in the mouth it is an explosion of flavors that elegantly marries the airy mousse with the citrus insert. What complements a touch of berries
All presented under the sophistication of a range of Sevillian cheeses that gave its name to the chef’s Christmas stock: the abanico. “Being from Nantes, I wanted to choose a strong sign of the Chouleur hotel and the spirit of the fair, hence the fan!”
To design his Yule log, François Josse was given carte blanche by the management of the Social Club which runs the Chouleur hotel, the Rouge restaurant and the Gigi’s bistro in the same historic building. “We had about fifteen custom silicone molds designed by a 3D printing company that specializes in baking. There was a lot of research.”
And visually, the result is as impressive as when you taste it. Orders are already open for this luxury Christmas log displayed at €69 and available only to take away. It is necessary to plan about two days in advance the preparation and, above all, do not waste time! In fact, the chef plans to make no more than one hundred logs by the end of the new year.
