Let them eat couture cake and drink champagne!
Text: Christina Zikou
What’s a festive dinner without a dessert of wonders? For the season Christmas – New Year 2013, the Maisons of Haute patisserie such as Ladurée, Pierre Hermé, Fauchon and Dalloyau have presented the defilé of sweet alchemies, nestled in snow-white layers of chocolate, hazelnut cream, nougat and macadamia nut. Roasted almonds, raisins and red fruits meet Bourbon vanilla cream, Mont-Blanc, lemon curds and tree trunks in a spectacular way, introducing the palate into the dreamy dessertland. Delight yourself with fashionable Yule logs, high-design cakes or ice-cream festive trees…
Matchstick cake, Jean-Paul Hevin
Crystallized Yule log, Fauchon
To celebrate in French style, try pairing your festive dessert with a chilled flute of the iconic champagne Moët & Chandon, which has been founded in 1743. Create an unforgettable experience, turn the ordinary into extraordinary, share your love and raise a toast to a generous year!
Photos: vogue.fr, moet.com