Christian Lacroix, the french fashion designer, creates the “Yule Log with Thirteen Desserts” for Lenôtre
To perpetuate the tradition of the Yule Log, this year the Maison Lenôtre asked couturier Christian Lacroix to design his ideal log.
As a child growing up in Arles, France, Mr. Christian Lacroix dreamt of becoming one of the figures in the Christmas crèche as he gazed at the shop windows of the santonniers, the ancestral craftsmen of nativity scenes including typical villagers in the south of France. Mr. Lacroix therefore accepted the challenge with enthusiasm, combining modernity with tradition.
His unique Provencal Yule Log, as original in its form as it is traditional in its inspiration, derives from his passion for costumes and his creative freedom.
By associating 4 rolls of ribbon, which make up the traditional costume of the Arlésienne with the 13 Provencal desserts, the “Yule Log with Thirteen Desserts” is a mix of history and design.
The cherry on the cake: a santon figure made in his effigy personifying him as a signature of his ephemeral creation.
The originality of this Yule Log extends to its flavours, thanks to the talent of Guy Krenzer, executive chef and director of Création Lenôtre. Crunchy biscuit with dried fruit, nougat mousse, apricot marmalade with Madagascar Bourbon vanilla flavouring and ladyfingers with almond syrup echo the colourful décor imagined by the couturier.
Composition of the Yule Log:
- Cake with candied fruit covered with marzipan
- Rolls covered with marzipan in the colours and motifs of the traditional Arlésienne costume fabric and garnished with:
- a crunchy biscuit with dried fruit and chopped almonds, hazelnuts and pistachio nuts
- nougat mousse
- apricot marmalade flavoured with Madagascar Bourbon vanilla
- ladyfingers dripping with almond syrup
- Decorated with dried fruit (almonds and walnuts), candied fruit (orange, lemon, melon, mandarine, citron), calissons, nougat, white chocolate balls decorated in Christmas colours
- Yule Log served with a sauce of crushed oranges, apricots and pears, accompanied by iced lace calissons.
Photos © DR