Hong Kong Tatler - - Feast -

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.foursea­

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