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December 06, 2010
A Modern Buche de Noel

Think you are too cool for yule ... the Bûche de Noël with all those little meringue button mushrooms, en peu cliche for your taste?

Maybe you should try a modern interpretation from Yaletown's Ganache Patisserie. Each year pastry chef extraordinaire, Peter Fong, creates a modern twist on the classic French Christmas dessert.

PHOTOS AND DETAILS HERE.



Filed in SHOP/Stocking Stuffers and Gift Suggestions.











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