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Forest Morvan

Bernard Loiseau’s reinvented Yule log

Go back to the e-newsletter > The Pastry Chef at Relais Bernard Loiseau, Burgundy, Pierre-Emmanuel Fritsch has drawn inspiration from the hotel's natural surrounds for the creation of the 2015 Yule Log dessert, 'Forest Morvan'. The composition of the intricately designed treat includes a base of shortcake, creamy milk chocolate and lemon…
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