The Yule Log: A Tree of Childhood Emotions
Inspired by a whimsical stroll through the forest and the nostalgic treats of childhood, this Yule log is designed as a sculptural interpretation of a Christmas tree. A nod to the beloved chocolate biscuits of schooltime snacks, this creation evokes familiar flavors in a sophisticated, contemporary dessert. Beneath its hand-crafted chocolate foliage lies a symphony of textures and flavors: rich Grand Cru chocolate mousse, silky chocolate crémeux, a molten heart made with organic whole milk from La Ferme de la Fosse à l’Eau, a velvety hazelnut praline from Piedmont, and a crisp sweet pastry base. The masterpiece is enhanced by the premium chocolates of La Chocolaterie de l’Opéra.
The King’s Cake: A Reimagined Classic
A timeless symbol of French art de vivre, the King’s Cake at Le Royal Monceau – Raffles Paris honors tradition while showcasing elevated artisanal technique. Layers of flaky pastry, made with Normandy butter and organic spelt flour, encase a classic frangipane filling with an almond heart that heightens its indulgence. Glazed to perfection, the dessert reveals a golden, irresistible shine. Designed with utmost attention to detail, the decorative scoring is carved entirely by hand with a scalpel and requires 65 precise strokes, turning every galette into a true piece of pastry craftsmanship. Exclusive “RMO”-stamped charms and crowns complete this emblematic, festive dessert