Stop right here and look no further; the best Christmas treat is right here and all thanks to the Sofitel’s pastry team, creating the Sofitel Bûche de Noël.
This year the Bûche de Noël (yule cake) was created to highlight the global plight of honey and celebrate the festive season. Pastry chefs Romain Jeunet, Jonathan Bertrand and Harish Sarma have taken inspiration from the hotel’s rooftop hives and created a cake confection incorporating our colony’s honey.
Lune de Miel (honeymoon) is a celebratory indulgence comprising a Sofitel honey sponge infused with Christmas spices, a blood orange centre, Sofitel honey mousse, honey gel, layers of citrus and a crunchy biscuit base.
It is advised to order 72 hours in advance. If this doesn’t satisfy you, I don’t know what can!
