BÛCHE DE NOËL
French pastry chef Nicolas Lambert’s limited edition Bûche de Noël offers a beguiling twist on the festive favourite. Drawing inspiration from his hometown in Vosges, France, where pine cones and nuts abound at Christmas time, Lambert turns the traditional yule log into a milk chocolate and hazelnut pine cone forest. It takes 48 hours to painstakingly sculpt each magical creation and everything is edible, including the hand-carved “timber” supporting the 18 pine cones. Only 30 pieces will be made; they will be available for purchase at the Four Seasons’ Festive Desk until December 17.
Caprice, Four Seasons Hotel, 8 Finance Street, Central +852 3196 8888. www.fourseasons.com/hongkong