The logs of the great chefs
Julien Alvarez, pastry chef at Ladurée, pays tribute to the iconic macaron by drawing inspiration from it to create a signature trompe l’oeil log. Crispy almond feuilletine and fleur de sel, melting biscuit with raw almond, mango compote highlighted with yuzu juice, light cream with almond milk and barley syrup, thin chocolate shell almonds.
La Pâtisserie Carl offers you a new log created for the holidays signed Jérémy Carl. “Snow”: Pain biscuit, crispy hazelnut, creamy Tonka bean and vanilla mousse from Madagascar.
Pâtisserie Carl also offers a special lactose-free and gluten-free log for the holidays signed Jérémy Carl. “Koh Samui”: Almond biscuit, pineapple passion mango jelly and coconut mousse.
CARL PASTRY
13 Grand’Rue, Turckheim
Tel. 03 89 22 41 42
www.patisserie-carl.fr
Chef awarded by the Michelin Guide in 2021, Anne Coruble reinvents the signature desserts of L’Oiseau Blanc, at The Peninsula Paris hotel, in the form of three logs. Through original associations: “Yogurt, Blackcurrant and Freshness of Fennel”, “Vanilla-Tobacco” and “Truffle-Hazelnut”, they bring together the authenticity and generosity of a festive dessert.
