by Paige Donner
As noted earlier this month, Parisian chefs have a sweet tradition of rolling out their Christmas cakes, their Bûche de Noël (Christmas Yule Logs) here even before we in the U.S. have celebrated Thanksgiving. It’s a charming custom and one that inspires much creativity amongst them. It’s sort of like the grand unveiling of what myriad forms flour, sugar, chocolate, mousse, fruits and other sweet delectables can take on within the imaginations of these great chefs and the skillful execution of their staff.
It’s also the sign, at least in the Parisian culinary world, that the Holiday Season has begun!
This year, Chef Yannick Alléno, one of France’s most distinguished chefs, paid tribute to his terroir, Paris, in his…
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