Staged every year, the challenge offers pastry chefs stationed in Sofitel hotels around the world the chance to unleash their creative flair and out-do each other in the name of friendly competition.
“Gastronomy, design, and culture make up the Sofitel brand pillars, which are reflected in what our talented team of pastry chefs have created this year. By utilizing French ingredients with design elements that reflect an intrinsic Thai way of life, the Sofitel So Bûche de Noël 2015 is a delicious representation of our Thai-French roots,” said Mr. Yves Mudry, General Manager of Sofitel So Bangkok.
The theme for the competition this year is “Homage to Gastronomy and French art de la table”. Sofitel So Bangkok is interpreting this concept with a “French gastronomy meets Thai architecture”, gorgeous-meets-delectable creation — Peach Melba Mousse with Hazelnut Crunchy and Financier.
The use of peach melba and financier cake pays tribute to Sofitel’s French heritage, while the dark chocolate design encasing the yule log – inspired by the graceful gabled roofs of a Thai temple – is hand-fashioned from Bonnat; produced by the world’s finest chocolaterie using coca beans from the oldest plantations around the globe.
Dating back to the 6th century, the tradition of yule logs began with the burning of freshly-cut wood when families would come together for a festive gathering over the Christmas holiday. Centuries later, Parisian bakers revived this custom in the form of log cakes, a tradition Sofitel has carried into the 21st century.
Sofitel So Bangkok took home the first prize in 2013 for its yule log design, which featured the iconic Tree of Life emblem created by Monsieur Christian Lacroix for the hotel, and a curved shape inspired by the Thai greeting known as a “wai”.
Sofitel So Bangkok’s Bûche de Noël 2015 will be available at Chocolab from now until 1st January 2016. Guests can also order one for their own festive celebration for THB1,990++ with 48 hours advanced notice.
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