DC's

The blog of author Dennis Cooper

Page 2 of 853

TonioK presents … The cartoons of Miguel Angel Martin *

* (restored)

Miguel Ángel Martín (León, 1960). Comic artist, scriptwriter, illustrator and poster creator.

He has received an infinite number of awards, including the prestigious Yellow Kid for the Best European Comic Artist (1999) or the Attilio Micheluzzi Grand Prize awarded by Comicon in Naples (2003).

Few authors have achieved such recognisable graphics, such translucent reading and such a controversial and particular thematic world. He declares that he is influenced by the most radical and underground electronic music scene and his work betrays a fondness for technology, science and pornography.

 

COMICS

KEIBOL BLACK

Psychological violence for European youth.

 

PSYCHOPATHIA SEXUALIS

Adults only! The most violent and repulsive komik ever made. It was banned in Italy.

 

BRIAN THE BRAIN

Brian the Brain is the story of a child born without skullcap, he’s the result of a genetic experiments lab. Brian’s an outcast because his brain sticks out of his head, but his brain is also the symbol of his intelligence.

 

RUBBER FLESH

The hardcore mix of full-color brutality and pornography, along with a heavy dose of sci-fi conspiracy, still makes for a very good-looking book.

 

SNUFF 2000

25% Psycho Sex – 75% Ultra Violence. The sex choice for a New Generation.

 

PLAYLOVE ‘where the streets have no name’

Graphic novel. A story about love and self deception. The story of a girl who falls in love with an alpha male. A different point of view about the human relations.

 

BITCH

Bitch, a grafittist girl who lives in a “social centre” (squatter) gives us a new point of view about the globalization, the xenophoby, the hip-hop, the tatto and piercing culture, the conspiracy theories and the homosexuality.

 

ILLUSTRATIONS


calendar

 

 

+

 

 

MORE


The studio


Atolladero, trailer. Comic by Oscaraibar/MA Martín


Snuff2000, trailer

 


Toy


Toy

 


Cover

Live album containing 9 songs in 1996, recording 1994’s Tokyo performance of Whitehouse, a cult noise unit using aggressive high-frequency sound, led by William Bennett and Philip Best.

 


Cover

Be it spring cleaning in a see-through apron while two wealthy women have sex or performing with ‘Tinker Bell’ while ‘Peter Pan’ whips her, the life of a teenage prostitute in Beverly Hills was never dull. Often dark, sometimes hilarious, but never dull.

Arriving in LA to attend college, but desperate for money, Sterry met a pimp who established him as a male prostitute serving a wild variety of well-off women (and occasionally men). This is his unflinching account of the twisted Wonderland of post-Sixities excess he encountered: peppered with frank descriptions of the work of a ‘sex technician’.

 

 

*

p.s. RIP Alvin Lucier. ** wolf, Yay, the legendary wolfish buche tip to stern decimation/exoneration! Let’s compare notes. The red shoes, definitely probably. So-so on the sled. Giant honey dripper is my #1 so far. Yeah, white log thing, not bad. I think the beret wearing log is a cake, or else I fucked up. Epi d’hiver: possibly too elegant but yeah. Totem: dreadful. I like the lollipop. Its dumbness charms. I won’t buy it though. And Dalloyau’s stuff never tastes all that special. The Four Seasons abstract-y cake is a purchase possibility. The globe with the little forest inside is in my top 3 easily. I like the Racine, best of the logs. Forêt Mont-Blanc looks gross to me. La vie en rose: yawn but probably pretty edible. The Trianon Palace cooking set with cutesie bird cooks looks like it could be total genius, but I’m not going all the way to Versailles to buy it. Candles: meh. Bois d’Atlantique is probably delicious and it looks suave. (The texts almost all come from a site called sortie.fr) The honeycomb frame buche is probably my #4. Laduree’s jewelled buche is better than their usual. The first letterbox impresses me much more than the second letterbox. I of course don’t know the Montagne Sainte-Victoire and I’m not going to get that one but it does look really delicious. Bronze: very, very mildly charming. The Hermes doesn’t excite me visually but I’m sure it’s juicy. The big eclair is great, of course. Yeah, thought that counts on the gingerbread house thing. Haute Couture: other than the nice bright colors, meh. Thousand and One Nights: It’s in some far away city so I don’t have to think about it. Sapin yule log: exactly, delicious, The Ritz, what’s not to anticipate? Jazz 1910 de Madagascar: It’s so shitty looking it amused me. The Sinner: I don’t know what is either, but I feel somewhat compelled by it. I like the tree decoration bulb one, but it’s too small. I guess the guy who did the Molitor is a ‘famous’ French tagger, but I’ve never heard of him. Totally down with the paving stone one. Super tempting. But I think you can only eat it in their restaurant, and I don’t do those. HOMMAGE À LA NATURE: Impressive but … I like the wine barrel, very clever but, again, it’s in Berne not Paris. Reindeer thing: yeah, what’s not to eat/like. Cinderella one seems pretty solid, like a B. The Maison du Chocolate one is just ridiculous, and at 2000 euros, but in an edition of only 10, so it got picked for display by virtue of its presumptuousness. Fun. Thank you, thank you about the Santa chapter. I think it’s my favorite. Whoop! Love! ** _Black_Acrylic, Good choices. I wish Trianon Palace wasn’t an hour by train plus a 20 minute walk away. Larger sized clothes are eternally stylish. ** David, Well, I would hope so. Wow, your video is rocking and weird = awesome. Everyone, David says … ‘here is a video clip of a 3d christmas thing I did a very long time ago using a shell and other bits I found,,,, set to a familiar festive tune….’ It’s funness. Check it out. ** T, Hi! Save your pennies or whatever they call French pennies. My guess is the big eclair is probably affordable? Get your friends to chip in and have a group buche devouring meet up? That’s what I do. There is in fact travesty that needs to be undone, so good thinking and thank you. I hope your today gives you a buche gift certificate, or make that 25 of them. ** Dominik, At the moment my likely purchases are (1) Honey stirring spoon, (2) red shoes, (3) little forest in a ball, (4) honeycomb frame. But we’ll see. Your picks rock! Love blowing pot smoke into the nostrils of a gigantic squeaking mouse, G. ** The Black Prince, Hi, Prince! Well, or the most appealing one for you to eat, even though, yeah, you can’t actually eat one, and I can, so … hm. I wish I could teleport the bonbon to you, I do. I’d love to eat the red shoes, and I might just. I want the honey stirrer the most, but I might buy two of them. Oh my. ** Steve Erickson, That is a weird coincidence. An unpleasant one, in a way, but it’s too late. Everyone, Steve has reviewed the new Paul Verhoeven filmic shebang ‘Benedetta’ here. ** Bill, Paving stone, eh? Gotcha.Yeah, it’s a sweetie, but you have to eat in their restaurant, and that’s a big drawback for me. Good question about the buckwheat prevalence. I don’t know. I think I saw that documentary on soap2day. If so, I’ll join you. ** Adem, Hi, Adem. Welcome, and thank you for entering this place. Sure, great, let’s have a coffee. When’s good? You can write to me at denniscooper72 @outlook.com if you like. Sadly, I don’t have a scan of ‘Predicate’. I have a copy in my Los Angeles apartment but that doesn’t do either of us any good. Cool, hope to meet you soon. ** L@rst, Hi, L. Were you around here 12 years ago? Quite possibly, I think. Wow. Saw something in my inbox, and I’ll open when I’m in the clear (of here). Thanks, buddy. ** Brian, Hi, Brian. The USA should hop onto to the Xmas buche phenom. ‘Blind Beast’ is really fun, and I haven’t seen ‘Irezumi’. I’m happy to hear the new PTA is good since I would definitely see it either way. As ever, best of the very best with the workload. Eyes on the prize and all of that. I hope your early sleep did its magic trick on behalf of your today. ** Derek McCormack, Hi, sir! Racine is a beaut. Zac and I want to go check it out in person before deciding ‘cos those photos are often very, very flattering. But yeah. I’m all about the honey stirrer and the red shoes, I think. I think? Love, me. ** Right. So, many years ago, the excellent artist and photographer and friend of DC’s TonioK made this post about the cartoonist Miguel Angel Martin. It died along with my former, murdered blog, and I think it deserves to be alive. So now it is. See you tomorrow.

DC’s 12th annual Bûche de Noël Beauty Pageant

 

‘The earliest recipe of the Bûche de Noël shows up in Pierre Lacam’s 1898 Le memorial historique et géographique de la pâtisserie. The earliest mention however is a couple of years earlier in Alfred Suzanne’s 1894 La cuisine anglaise et la pâtisserie where he notes in passing that it is (was?) the specialty of a certain Ozanne, presumably his friend Achille Ozanne (1846-1898). Of course we have no idea of what this looked like. An article in the French newspaper Figaro adds an interesting tidbit (see Pierre Leonforte, “La bûche de Noël : une histoire en dents de scie,” Figaro, 17 December 2000): according to Stéphane Bonnat, of chocolatier Félix Bonnat her great grandfather’s recipe collection from 1884 contains a recipe for a roll cake make with chocolate ganache. Admittedly she makes no claim to this being the first bûche de Noël.

‘One of the famous stories about this French dessert is associated with Napoleon Bonaparte of France. He issued a proclamation, as per which, the people of Paris were ordered to close the chimneys of their houses, during winters. It was thought that entry of cold air into the houses was causing spread of illnesses and the proclamation was aimed at prevention of such diseases. It was during this time that Buche de Noel or yule log cake was invented in Paris. As use of hearths was prohibited, they needed some sort of traditional symbol that can be enjoyed with family and friends during the festive season that falls in winter. Thus, this cake became a symbolic substitution around which the family could gather for storytelling and other holiday activities.

‘It makes sense that the cake, like so many other Christmas traditions (think Santa, decorated Christmas trees, Christmas cards, etc) dates to the Victorian era, to a time of genteel, bourgeois domesticity. In France, in particular, a certain romantic image of peasant traditions had become part of the story the French told themselves about themselves and while the average Parisian bourgeois could hardly be expected to hoist logs into their 4th floor apartment, they could at least show solidarity for their country cousins by picking up a more manageable bûche at the local pâtisserie. That the result was a little kitsch fit the middle class sensibility too.’ — collaged

 

________________
This year’s candidates

________________

N’oublie pas mon petit soulier (Lutetia, Paris)
‘How about going for Lutetia Paris yule log for this Christmas 2021? This year, for this Christmas at the prestigious hotel, chef Nicolas Guercio came up with an original yule log called “N’oublie pas mon petit soulier”.

‘Of course, this name refers to the famous French song “Petit Papa Noël”. It is a nod at chef Nicolas Guercio’s childhood who got a mandarin left in his shoes on Christmas Eve. He wished to pay tribute to this family tradition by putting it in an elegant shoe.

‘This sublime yule log is not only beautiful to look at, it is also a feast for sore taste buds. It is based on light mandarin mousse encasing moist gluten-free chocolate cake and dark chocolate crunch. It also features delicious mandarin orange crème brûlée, 64% Valrhona dark chocolate mousse and mandarin jelly to perfect it all.’

DATES AND OPENING TIME
Starts 19 November 2021

LOCATION
Hôtel Le Lutetia
45 Boulevard Raspail
75006 Paris 6

PRICES
Bûche pour 6 personnes: €95

 

_________________

Luge de Noël (Hôtel de Crillon, Paris)
‘For this Christmas 2021, Hôtel de Crillon pastry chef Matthieu Carlin takes us down memory lane with a sleigh-shaped yule log. Like him, if Christmas makes you think about snowy slides and a crackling fire in the fireplace, you have landed at the right place.

The Hôtel de Crillon yule log is based on a dark chocolate structure, hazelnut dacquoise cake and roasted and salted Piedmont hazlenuts for the crunch, cottage cheese mousse for a soft and round texture, the whole tpped with yellow lemon marmalade and crémeux to make it fresh and sour. Some dulce de leche in the middle to complete the creation with an indulging touch. Incredible gustatory feelings ahead!’

DATES AND OPENING TIME
Starts 1 December 2021

LOCATION
Hôtel de Crillon
10 place Concorde
75008 Paris 8

PRICES
La bûche 6-8 pers.: €90

 

_______________

La Cuillère à Miel (Shangri-La Hotel, Paris)
‘Among the magnificent yule logs by palaces and major hotels, here is Maxence Barbot’s for Shangri-La Hotel Paris. For his second Christmas at the palace, the pastry chef has come up with a crazy creation yule log named “La Cuillère à Miel” [The Honey Spoon]. Why this name? Simply because the bee was the symbol of the Bonaparte family that used to own the place, like with the master of the place, Prince Roland Bonaparte.

‘What about flavors? Maxemnce Barbot shines a light on his Breton background and serves a yule log mixing honey and buckwheat. Therefore, the inside is filled with chopped raw hazelnuts and crunchy buckwheat. The glazing is made of dark chocolate and displays magnificent and sparkling curves. Each disc of the spoon is made of an entremets filled with layers of buckwheat honey mousse, Joconde cake sprinkled with Piedmont hazelnut and buchwkeat. Add to this a nice and fresh touch with candied yellow lemon, and this is heaven.

DATES AND OPENING TIME
From 1 December 2021 to 25 December 2021

PRICES
La Bûche 8/10 personnes: €108

RECOMMENDED AGE
For all

 

________________

Naraé Kim Yule log (Park Hyatt Paris-Vendôme)
‘Inspired by the subtle blend of French classicism – Naraé Kim is a great lover of France. She has spent the vast majority of her career in France, and has notably cut her teeth at the Cheval Blanc hotel in Courchvel, among others – and the contemporary style that characterizes the prestigious establishment on the Place Vendôme, the young Chef has reinterpreted, in a sublime way, the traditional log in the shape of a wooden log.

‘Attached to the concepts of realism and minerality in pastry making, Naraé signs a slightly sweet creation that is just as balanced in the visual as in the flavors. The heart of the log is composed of a chocolate cookie, on which are placed a few candied amarena cherries coated with a light vanilla whipped cream. An ethereal dark chocolate mousse goes well with whipped cream, and the whole is placed on a spicy Christian with crispy speculos.

‘To perfect the illusion of reality, Naraé delicately drew on the cream icing the veins of a driftwood branch – forged by currents and tides – enriched with fresh foam made of chartreuse jelly infused with apple and with lemon, and young green shoots like a rebirth of nature.’

DATES AND OPENING TIME
From 14 December 2021 to 30 December 2021

LOCATION
Park Hyatt Paris-Vendôme
5 Rue de la Paix
75002 Paris

PRICES
80 euros for 6-8 people

 

________________

Christmas trunk Christmas Buche (DisfraZZes, Bordeaux)
‘For the purchase of this product made before 12/31. One size fits all mouths. Multicolored Christmas trunk Christmas yule log 25 cm. Catalan tradition of Christmas day which consists of putting the tió halfway in the hearth and it is ordered to “shit” by beating it with sticks and singing songs. Delicious, chocolate! Ideal for the Christmas party. Do you discover you will have a magic touch!’

DATES AND OPENING TIME
From 14 December 2021 to 31 December 2021

LOCATION
DisfraZZes
Bordeaux

PRICES
35 euros for 6-8 people

 

________________

Epi d’hiver (La Scène, Paris)
‘Epi d’hiver – winter ear – this is the name of this atypical yule log giving pride of place to old wheats. It is based on caramelized crumble dough crunch made with Roland Feuillas’s flours, fluffy bread cake, natural rye yeast crémeux and toasted bread mousse. The yule log is then covered with a very thin layer of glaze to give it a nice and golden color.

‘“When I discovered the Khorasan wheat and its very indulging taste, it clicked, I needed to make a cake out of it. Very flavorful, this old wheat brings a lot of natural sweetness to the yule log”, Pierre Chirac states.

‘To keep this creation spotless, Stephanie Le Quellec and Pierre Chirac came up with a superb wooden box made of poplar and inspired by Roland Feuillas’s bread cellars: the yule log cellar!’

DATES AND OPENING TIME
From 1 October 2021 to 30 December 2021

LOCATION
La Scène
32 Avenue Matignon
75008 Paris 8

PRICES
Bûche signature: €95

 

________________

Totem (Benoit Castel, Paris)
‘For these Holidays, patissier-baker Benoit Castel plays the originality card again by presenting his Totem yule log, created in partnership with French design icon matali crasset.

‘Made by hand, this yule log cannot be more homemade. It is based on almond crunch paired with soft almond cake. Its core is made of almond and orange blossom crémeux, honey caramel insert and light cold-infused cream with cocoa bean peels, to cover it all.

‘Note 3 more delicious yule logs are available: chocolate, praline and exotic citrus fruits. Tasty handmade yule logs based on quality ingredients, well sources, and including Tonka bean and Madagascan vanilla, it is a big yes for us.’

DATES AND OPENING TIME
From 1 December 2021 to 31 December 2021

LOCATION
Benoit Castel
72 Rue Jean-Pierre Timbaud
75011 Paris 11

PRICES
Bûches classiques: €45
Pour 6-8 personnes: €50

 

___________________

Bonbon Noël (Maison Dalloyau, Paris)
‘For his signature yule log, Jérémy Del Val offers us to travel back in time. Enjoy the Poire d’Amour! Looking like a funfair candy, this yule log is a mix of vanilla, caramel, pear and pecan. It is just crazy! We love the chocolate stick made of pecan praline that can be gladly enjoyed at the end of the meal.

‘Composition: double vanilla (Madagascar and Tahiti) mousse, caramel, pear compote flavored with Forest Pepper, soft pecan cake, pecan crunch, covered in thin white chocolate shell. The stick is to be enjoyed after the log, pecan praline, Breton shortbread covered in blond chocolate.’

DATES AND OPENING TIME
On 3 December 2021

LOCATION
Salon de thé Dalloyau
101, Rue du Faubourg Saint-Honoré
75008 Paris 8

PRICES
Bûche Pomme d’Amour pour 8: €89

 

__________________

La Bûche de Noël 2021 (Four Seasons Hotel George V, Paris)
‘This year again, Four Seasons Hotel George V yule log 2021 by chef Michael Bartocetti is one of the most original yule logs in Paris. To book for Christmas eve dinner, it will undoubtedly cause a sensation on your table and in the mouth.

‘For the Holidays, the chef has been inspired by the graphic shapes of pastry pipping techniques. At first, it looks simple, as if pipped but you have to know this was a genuine creative challenge. To get this beautiful and graphic yule log, as elegant as clean, it was a truly thorough work.

‘Of course, it is not simply beautiful, it is also very tasty. Worried about shining a light on local producers, the chef has decided to work with cocoa roaster and chocolate-maker Nicolas Berger whose factory is set in Île-de-France to get the best of chocolates. The yule log is made of 5 layers each revealing a flavor or texture taking your taste buds to a universe both surprising and deliciously regressive.

‘Let us start with the first spoonful making us discover Gwell, this fermented Breton milk with sour and lactic flavors infused with Espelette pepper to shake things up. Then, we move to the smooth pecan and Sobacha (roasted buckwheat) praline for a grilled hint.

‘To intensify these flavors, a chocolate crunch with kasha, salt flake and fluffy buckwheat flour cake and cocoa brings some crunch. Add to this a 65% Peruvian dark chocolate mousse to bind all the flavors, with a bit of Espelette pepper in the chocolate ganache adorning the masterpiece with shiny and bright reflections.’

DATES AND OPENING TIME
From 1 December 2021 to 31 December 2021

LOCATION
Hôtel George V
31 Avenue George V
75008 Paris 8

PRICES
Bûche 10 personnes: €125

 

________________

Festive (Plaza Athénée, Paris)
‘Through this lovely creation shaped like a big Christmas bulbs reveals a fir tree forest honoring cocoa. As a matter of fact, together, the chefs have decided to work cocoa as a whole, using everything that makes the cocoa pod: from the nibs (roasted and chopped cocoa bean) to the mucilage (the white pulp around the beans), to the cascara and the bean of course. Like a surprise to discover the yule log is to open from the top to discover the forest.

‘Inside hides a delicious chocolate cake twisted with musicale confit and served with a delicious old-fashioned Madagascan chocolate mousse. The crunch of praline is enhanced by the cocoa nibs to bring more texture and features to the dessert. A sweet touch is brought by homemade blond caramelized chocolate, very creamy, that immediately melts in the mouth. The whole is coated in a cloud of milk chocolate mousse infused with cascara (the envelop wrapped around the bean).

‘And to create a genuine moment of sharing and conviviality, “Festive” can be served by the spoon, like an indulging mousse or tiramisu. Here is a wonderful, indulging and light discovery, filled with flavors to beautifully end your Christmas meal.’

DATES AND OPENING TIME
From 6 December 2021 to 26 December 2021

LOCATION
Hôtel Plaza Athénée
25 avenue Montaigne
75008 Paris 8

PRICES
Bûche pour 6 personnes: €115

 

_________________

Racine (The Peninsula, Paris)
‘This year, Peninsula Paris pastry chef Anne Coruble and executive chef David Bizet unveil a surprise yule log honoring apple. As a nod to Normandy, where they both grew up.

‘Racine, so is the name of this exquisite yule log, shaped like an apple tree branch. For this yule log, both chefs intended to work with raw ingredients to remind – when tasting time has come – visual and olfactory memories of a wooden wilderness, recognizable to the apple trees in gardens and the fire crackling in the fireplace.

‘Under the sculpted chocolate shell hides an original entremets. You only have to lift the shell to discover the famous entremets based on roasted apple tree leaf infused vanilla ganache, raw milk and Madagascan chocolate crémeux smoked with apple tree wood, creamy apple caramel covering some crunchy cocoa cake.’

DATES AND OPENING TIME
From 1 December 2021 to 31 December 2021

LOCATION
The Peninsula Paris
19 Avenue Kléber
75116 Paris 16

PRICES
6 à 8 personnes en commande 72h avant min: €98

 

________________

Forêt Mont-Blanc (Maison Angelina, Paris)
‘If you like varying pleasures, then discover the new and very beautiful signature yule log by Maison Angelina for the Holidays 2021. Head to the Christmas forest with the “Forêt Mont-Blanc” yule log available in limited eidtion. Here is a flavorful mix of chestnut cream and pistachio. The core is made of crunchy meirngue, pistachio insert sprinkled with small meringues and Cape gooseberries. A treat for the eyes and taste buds likely to make children and adults melt with pleasure.’

DATES AND OPENING TIME
From 1 December 2021 to 26 December 2021

LOCATION
Angelina Rivoli
226 Rue de Rivoli
75001 Paris 1

PRICES
€59 for the “Bûche Mont-Blanc” serving 6 to 8 people.

 

________________

La vie en rose (Jean-Paul Hévin, Paris)
‘This lovely pinky log is based on flourless dark chocolate cake, caramelized pepper and vanilla crème brulée and Peru Grand Cru dark chocolate mousse.’

DATES AND OPENING TIME
Starts 1 December 2021

LOCATION
Boutique Jean-Paul Hévin
231, rue Saint-Honoré
75001 Paris 1

PRICE
€43 serves 6!

 

________________

Bûche de Noël 2021 (Trianon Palace, Versailles)
‘Trianon Palace Versailles pastry chef Eddie Benghanem has been delighting us with his Christmas creations for years. After a magnificent and delicious yule log hidden under a fantasy tree trunk, the chef had fun this year with this Christmas turkey!

‘He said, “this year, it is the turkey that cooks the Christmas dinner”. And there he goes, telling us another and fun Christmas story. Like a little sketch, the chef delivers a crazy composition, so crazy we do not know where to start. The turkey, standing on the casserole dish, with vegetables as sides, and a stove under the dish… This Christmas dessert by Eddie Benghanem is incredibly complete, which is the very basics for this generous pâtissier.

‘We are intrigued. Is the casserole dish the dessert? No, it is made of chocolate (edible, then), and fascintaing because of the reflections created thanks to the professional coating. But the yule log is not far. It is actually the stove, smaller, and hidden under the dish, but to present apart if you wish. This yule log, serving 6 to 8, is a pure invitation to regression with child-frienly ingredients.

‘”Chocolate mousse from one’s childhood” chocolate mousse, Tahitian and Bourbon vanilla cream, cake, praline hazelnut crunch, roasted flour to give body and intensity, “and that is all!”, the chef tells us. The secret to his praline? A long roasting time, at low temperature. And we are charmed! Each bite stops time and invites us to relax and enjoy!’

DATES AND OPENING TIME
From 1 December 2021 to 31 December 2021

LOCATION
Trianon Palace Versailles A Waldorf Astoria Hôtel
1 Boulevard de la Reine
78000 Versailles

 

_______________

Bûche de Noël 2021 (Hotel Burgundy, Paris)
‘The yule log 2021 of the Hotel Burgundy is a wonder. Young chef Pierre-Jean Quinonero has outdone himself by delivering a yule log shaped like a candle and flavored with beewax. The young chef created the molds himself, designing an impressive candle holder. A massive piece of work that makes the chef very proud, showing the image he wants to give to the restaurant’s desserts. All the more so as flavors are here for this yule log!

‘Like Pascal Hainigue before him, his yule log pays tribute to bees. A delicate tribute since the chef worked with beewax in his preparations, delivering sweet and floral flavors to the yue log. The cake is an uncommon trompe l’oeil making us like by the fireplace. Topping hazelnut cake with hazelnut praline shavings, enjoy beewas mousse, wax-vanilla cream infusion and clementine marmalade for a fresh hint, very balanced.

‘The idea for this yule log is to serve a candle to each guest, namely a total of 10. Very clever, Pierre-Jean came up with candles of different sizes to serve guests a slice depending on their appetite. Although the yule log is very indulging in the mouth, it is very morish! One loves how soft and sweet the cake is, and it is so comforting. If you feel tempted, you can have a taste in individual size before ordering it!’

DATES AND OPENING TIME
From 15 December 2021 to 26 December 2021

LOCATION
Le Burgundy
8 Rue Duphot
75001 Paris 1

PRICES
Part individuelle: €12

 

________________

Bois d’Atlantique (The Royal Monceau-Raffles, Paris)
‘Bois d’Atlantique, so is the name of his signature yule log inspired by driftwood. Quentin Lechat delivers a yule log based on soft and fresh flavors, a genuine ode to his native Brittany and Christmas nights with his family. Note this yule log is made by hand. This is why each sample will be numbered because there will be no identical cake.

‘”I traditionally celebrate Christmas in Brittany, by the fire. The morning, before starting a day of feast, I go for a run on the beach or I surf. At this time of the year, there is many pieces of driftwood. This is what inspired this Christmas cake shaped like a piece of driftwood called ‘Bois d’Atlantique'”, the chef states.

‘What is inside this yule log? Chestnut and lemon! Imagine this mix made of a delicious chestnut mousse and delicate Tahitian vanilla whipped ganache, with a delicious smooth core made of chestnut cream. This visual and gustatory contrast is enhanced with a thin layer of candied lemon caviar for a fresh and fizzy note. This delicate dessert also includes pieces of driftwood made of chocolate mendiants for an extended delight for coffee time!

DATES AND OPENING TIME
From 20 November 2021 to 31 December 2021

LOCATION
Le Royal Monceau Raffles Paris
37 Avenue Hoche
75008 Paris 8

PRICE
€250

 

_________________

Trompe-l’oeil Hive Frame (Hotel Prince de Galles, Paris)
‘Foodies in town already are familiar with Tristan Rousselot, the very talented pastry chef of the Parisian palace. They are aware that every year, they shall expect the unexpected! This is how Tristan Rousselot delivers a trompe-l’oeil yule log, a hive frame displaying mouthwatering honeycombs. From the outside, the illusion is perfect. But this is also a marvelous gustatory experience if you feel like eating this creation.

‘Picture this: almond and praline crunch, Trocadero honey cake, propolis cremeux, vegetal resin and wax made by bees, as well as vanilla and lemongrass mousse. If you thought this honey-inspired yule log is very sweet, you are wrong! This creation is perfectly balanced and invite you to enjoy never-before-seen pairings all with lightness and freshness! Perfect to close a hearty Christmas meal. The yule log is available in limited edition, to order and also available by the slice for €20 at the 19.20 bar.’

DATES AND OPENING TIME
From 18 December 2021 to 3 January 2022

LOCATION
Hôtel Prince de Galles
33 Avenue George V
75008 Paris 8

PRICES
Bûche Alvéole 6-8 personnes: €95

 

_________________

Bûche Giardino (Maison Ladurée, Paris)
‘Among yule logs by great houses and top chefs, here is Maison Ladurée’s. This year, the Bristol former pastry chef Julien Alvarez – who took over the iconic house – comes up with a sophisticated collection created in partnership with jeweler Mellerio. As an outcome, fantastic creations with spellbinding flavors!

‘This year, discover a creation showing this harmonious union between the art of jewelry and pastry. The Bûche Giardino yule log has everything of a jewel and is a must on your table. A wonderful occasion to surprise your guests with this creation as beautiful as tasty.

‘Its lightness and refreshing flavors, low in sugar, are the perfect final touch after a hearty Christmas meal. Picture this: bergamot and keffir lime zest shortbread, sponge cake, lemon and lime crémeux, orange, grapefruit, clementine, yuzu and mandarin marmalade, almond milk and Madagascan vanilla mousse.’

DATES AND OPENING TIME
From 3 November 2021 to 31 December 2021

LOCATION
Ladurée – Champs Elysées
75 Av. des Champs-Élysées
75008 Paris 8

PRICES
Bûche de Noël 6 personnes: €75

 

________________

Lettre au Père Noël (Printemps du Goût, Paris)
‘Called the “Lettre au Père Noël”, this numbered yule log in limited edition has it all. Please note everything is made by hand and there are not two identical yule logs.

‘It is based on light and fresh pine tree bud mousse associated with fir tree pepper and pear confit. Add to this a few diced forest honey madeleine cakes, the whole lying on a roasted almond and Christmas spice crunchy shortbread, and there you go for a gustatory discovery!

‘Careful, there will be only 100 samples of this yule log available for €89 and serving 6. It also comes in individual size for €9.50, to delight curious people looking for yule logs to try.’

DATES AND OPENING TIME
From 1 November 2021 to 31 December 2021

LOCATION
Printemps du Goût
64 Boulevard Haussmann
75009 Paris 9

PRICES
La lettre au Père Noël: €89

 

_______________

Bûche de Noël 2021 (Les Belles Perdrix, Saint-Emilion)
‘Recently arrived in Saint-Emilion after leaving the restaurant La Réserve in Paris (2 *) in order to get closer to his native Périgord, Adrien Salavert was immediately inspired by the history and traditions of Saint-Emilion.

‘He learned that very close to Saint-Emilion, in Libourne, the secretariat of Santa Claus had been sitting since 1962, where the thousands of letters written by children arrived at “1 rue du Ciel étoiles, Pôle Nord”.

‘Adrien then drew inspiration from this story to imagine a log like Santa’s letterbox, a log that is both playful, original and delicious. Its inner wall resembles a dark chocolate beggar, and inside is a stack of dessert letters delicately tied with an almond paste tie. The dessert is composed of a creamy caramel, passion fruit mousse and gingerbread.’

DATES AND OPENING TIME
From 1 December to 31 December 2021

LOCATION
Château Troplong Mondot/ Les Belles Perdrix
33330 Saint-Emilion

PRICE
70 €