Hotel Hermitage Monte-Carlo is proud to introduce a unique and revisited Christmas Buche. Imagined by the Hotel Hermitage Monte-Carlo’s head pastry Chef Nicolas Baygourry, the Christmas Buche draws its inspiration from the design of the Eiffel cupola, creating a bold and surprising reinterpretation of the traditional Christmas dessert. Its rounded red vermilion base is adorned with fine spirals. Covered with white chocolate structure, a strong reminder of the Eiffel dome foundations, from which it was inspired, the Christmas Buche is emblazoned with a “Hotel Hermitage Monte-Carlo” seal made of chocolate.
The taste of the Hotel Hermitage Christmas Buche is just as original. The dessert base is made of cocoa biscuit, on top of which is placed crisp milky chocolate shortcake with a hint of lime. At its heart, a delicate blend of raspberry cream and a light Manatee milk chocolate mousse, straight from Trinidad and Tobago, married with the exotic taste of kalamansi. Combining the softness of milk chocolate to the strength of the dark, this creamy noted cover delivers strong aromas of chocolate, which perfectly marries with the tartness of the raspberry.
Price: 85 euros (6 people)
Order 24 hours in advance at +377 98 06 40 00 or firstname.lastname@example.org or montecarlosbm.com