{"id":21360,"date":"2024-12-24T13:22:42","date_gmt":"2024-12-24T12:22:42","guid":{"rendered":"https:\/\/finelife.tv\/fr\/?p=21360"},"modified":"2025-02-12T19:49:08","modified_gmt":"2025-02-12T18:49:08","slug":"les-5-buches-de-noel-oeuvres-dart","status":"publish","type":"post","link":"https:\/\/finelife.tv\/fr\/2024\/12\/24\/les-5-buches-de-noel-oeuvres-dart\/","title":{"rendered":"Les 5 b\u00fbches de No\u00ebl \u0153uvres d’art"},"content":{"rendered":"
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Les 5 b\u00fbches de No\u00ebl \u0153uvres d’art 2024. La tendance se confirme. Depuis quelques ann\u00e9es des chefs p\u00e2tissiers se tournent vers l’art et le design pour imaginer les desserts de f\u00eates. Des petits morceaux de f\u00e9erie et de performance qui se retrouveront sans doute aux Troph\u00e9es Fou de P\u00e2tisserie. Voici notre s\u00e9lection de Kandinsky \u00e0 la b\u00fbche bijou<\/strong>.<\/p>\n\n\n\n

B\u00fbche Kandinsky <\/h2>\n\n\n
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Claire Santos Lopes rend hommage aux avant-gardes. La cheffe p\u00e2tissi\u00e8re du Royal Champagne imagine ainsi une b\u00fbche aux formes g\u00e9om\u00e9triques inspir\u00e9e par Vassily Kandinsky. Le dessert est ind\u00e9niablement une prouesse de construction et de couleurs fait de six entremets. Composition : sabl\u00e9s speculoos, biscuit \u00e0 la cannelle cassia bio, ganache mont\u00e9e C\u00f4te d\u2019Ivoire 56 %, et cr\u00e9meux aux quatre \u00e9pices.<\/p>\n\n\n\n

H\u00f4tel et spa Royal Champagne<\/a><\/strong> Entremets 6 parts : 120 \u20ac<\/p>\n\n\n\n

B\u00fbche Ch\u00e2teau de Versailles<\/h2>\n\n\n
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Toujours dans la performance, le Chef Aymeric Pinard cr\u00e9e une m\u00e9ticuleuse reproduction du Ch\u00e2teau de Versailles. La cr\u00e9ation contient un biscuit au miel de ch\u00e2taignier enrob\u00e9 d\u2019une mousse miel infus\u00e9e \u00e0 la cire d\u2019abeille ainsi qu’un c\u0153ur agrumes, un biscuit au pollen et un cr\u00e9meux \u00e0 la propolis. <\/p>\n\n\n\n

Les Airelles<\/a><\/strong> 115E<\/p>\n\n\n\n

B\u00fbche bobine Dior<\/h2>\n\n\n
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La haute p\u00e2tisserie rend hommage \u00e0 la haute couture avec la b\u00fbche Dior. Une \u0153uvre qui c\u00e9l\u00e8bre les codes de la maison. En effet Jean Imbert et le chef p\u00e2tissier Romuald Bizart ont con\u00e7u un dessert en forme de bobine. Un fil en sucre s’\u00e9chappe du biscuit que regardent un d\u00e9 \u00e0 coudre et des boutons grav\u00e9s en chocolat. Le tout repose sur un socle orn\u00e9 du motif pied-de-poule. Composition : biscuit Joconde, cr\u00e9meux onctueux, crunchy, mais aussi confit et mousse.<\/p>\n\n\n\n

P\u00e2tisserie Dior<\/a><\/strong> 30 avenue Montaigne 130E<\/p>\n\n\n\n

B\u00fbche guitare Gibson<\/h2>\n\n\n
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Le nouvel h\u00f4tel Kimpton se distingue pour sa premi\u00e8re b\u00fbche. Nicolas Pasto, chef du restaurant Montecito, livre en effet une petite merveille. Un dessert de f\u00eates sous forme de guitare enti\u00e8rement en chocolat. Une copie conforme de la marque de l\u00e9gende Gibson. Une c\u00e9l\u00e9bration de la musique. Composition : biscuit moelleux, mousse l\u00e9g\u00e8re, travaill\u00e9e ainsi qu’un c\u0153ur croustillant.<\/p>\n\n\n\n

H\u00f4tel Kimpton Saint Honor\u00e9<\/a><\/strong> 90E<\/p>\n\n\n\n

La b\u00fbche art joaillier <\/h2>\n\n\n
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L’art de la joaillerie fusionne avec la haute p\u00e2tisserie au Meurice. Val\u00e9rie Messika inspire en effet le chef p\u00e2tissier Fran\u00e7ois Deshayes. R\u00e9sultat : un dessert graphique et moderne, un trompe l’\u0153il en forme de bijou qui cache un pralin\u00e9 \u00e0 la fleur de sel accompagn\u00e9 d\u2019un cr\u00e9meux chocolat intense. L’ensemble reposant sur un biscuit cacao \u00e0 cr\u00e8me \u00e0 la vanille de Madagascar.<\/p>\n\n\n\n

Messika<\/a><\/strong> x Le Meurice<\/a><\/strong> 11OE<\/p>\n\n\n\n

Related article Les 5 b\u00fbches de No\u00ebl \u0153uvres d’art<\/strong> 2024 <\/p>\n\n\n\n

No\u00ebl 5 b\u00fbches hommage \u00e0 la nature<\/a><\/strong><\/p>\n\n\n\n

Chocolats amoureux de la Saint-Valentin<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Les 5 b\u00fbches de No\u00ebl \u0153uvres d’art 2024. La tendance se confirme. Depuis quelques ann\u00e9es des chefs p\u00e2tissiers se tournent vers l’art et le design pour imaginer les desserts de f\u00eates. Voici notre s\u00e9lection de Kandinsky \u00e0 la b\u00fbche bijou.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[1525,3760,4210,5158,308,1386],"class_list":["post-21360","post","type-post","status-publish","format-standard","hentry","category-blog","tag-buches-de-noel","tag-chefs-patissiers-2","tag-haute-patisserie-2","tag-noel-2024","tag-palace","tag-patisserie"],"yoast_head":"\nLes 5 b\u00fbches de No\u00ebl \u0153uvres d'art - FineLife.tv<\/title>\n<meta name=\"description\" content=\"Les 5 b\u00fbches de No\u00ebl \u0153uvres d'art 2024. 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