In France, the Bûche de Noël (a iced chocolate sponge roll resembling a log) is traditionally served at the end of the meal as the classic Christmas dessert. However with his “Christmas Leaves” cake, Chef Julien Alvarez has modernized the concept of the Bûche de Noël both in appearance and flavor, with a light but delightful blend of chocolate, coconut mousse and raspberry compote encased in white chocolate, referencing the wood paneling and columns of the exquisitely restored hotel.
A limited edition of just 99 “Christmas Leaves” cakes will be available for purchase from 22 – 28 December, as a very special Christmas gift or a spectacular way to mark a Christmas celebration with family and friends.
Hotel guests can also sample this delicious Christmas cake as part of The Peninsula’s Festive Afternoon Tea, served throughout December in The Lobby, with a slice of “Christmas Leaves” cake served as the grand finale to the festive spread in addition to the traditional pastries, finger sandwiches and scones.
Chef Julien Alvarez has also drawn on his Spanish origins to add an extra twist to the design of the “Christmas Leaves” cake as an extra treat this festive season. Harking back to Christmas Eve in Spain where the turrón, the traditional Spanish almond nougat, was cut into bite-sized pieces to be shared at the end of the festive meal, Alvarez has created a chocolate bar filled with white chocolate ganache and toasted coconut to accompany each slice of cake.
The “Christmas Leaves” cake is available for purchase at The Peninsula Paris from 22- 28 December 2014. The cake can serve up to eight people, is priced at €120 per cake and orders must be placed 48 hours in advance. Reservation at firstname.lastname@example.org.