As every year, here is a tried and tested selection of the fifteen best logs of the year, after more than one hundred and forty have been tasted throughout France. Prices sometimes rise, due to inflation. The pleasure of flavor is always present.
Royalty: the trunk Promenade à Chambord, by Florence Lesage
Boutique, tea room and grocery store at the same time, Le Kiosque à Patisseries in the Fleur de Loire hotel complex is already one of the most popular gatherings for lovers of good cakes in Blois. Created in July 2022 by two-star chef Christophe Hay, the counter is now managed by Florence Lesage. World champion of the arts of confectionery in 2022, this pastry chef favors exquisite creations, composed in part of fruit grown responsibly in the house’s orchards.
Our opinion : visually first, its beautiful curves inspired by the hotel’s emblem resemble the waves of the river that borders the establishment. In terms of flavor, the rare iced vanilla cream placed on a very soft biscuit offers an extraordinary flavor. What about its light-as-a-cloud texture? Its combination of blackberry and raspberry is of rare subtlety, only enhanced by a touch of Chambord liqueur with an intense flavor of red fruits. One of our favorites for 2023.
Composition: Raspberry madeleine biscuit, blackberry and raspberry compote with Chambord liqueur, Bavarian with iced vanilla.
€68 (for 8 people). The pastry kiosk, 26, quai Villebois-Mareuil, Blois. Fleurdeloire. with
Cocoa: the chocolate log by Bruno Montcoudiol and Philippe Bel
Meilleur Ouvrier de France (MOF) confectioner in 2004, Bruno Montcoudiol opened two boutiques, four years later, in Monistrol-sur-Loire and Saint-Etienne, where he produces high quality sweets at very affordable prices. Philippe Bel, in turn, also became a chocolatier Meilleur Ouvrier de France in 2004, before founding his own brand, where he produces all his chocolates, from bean to bar. In September 2022, the two MOFs created a joint store where you can sample their respective products.
Our opinion : This is the third year in a row that Bruno Montcoudiol and Philippe Bel have joined forces to create a celebratory chocolate cake. It was Philippe Bel who designed this 78% Venezuelan Chuao dark chocolate from A to Z in his laboratory, which is characterized by round and fruity, slightly spicy cocoa notes. Bruno Montcoudiol added his pastry knowledge by composing a harmony between the different structures of the dessert, an alliance of textures around cocoa with a note of praline in the basic crunch. Note the incredible quality-quantity-price ratio of this log.
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