Discover our end-of-year culinary workshops
Le Cordon Bleu Paris invites you to discover its end-of-year workshops, dedicated to two festive favourites: Foie gras and Yule log.
Le Cordon Bleu Paris is immensely proud to announce the remarkable achievement of Pastry Chef Instructor Jeanne Lecourt, who secured second place at the prestigious competition for the best chocolate Yule log during the Salon du Chocolat et Pâtisserie in Vannes last November.
This unmissable event for chocolate enthusiasts brought together exceptional talent, but it was with an audacious and refined creation that Chef Lecourt captured the jury’s attention: a calisson-inspired Yule log, paying homage to both tradition and culinary innovation.
I absolutely didn’t expect to win the Yule log prize as it broke the traditional mould of a Yule log. It was a tremendous joy to receive this second prize.
A creation bridging tradition and modernity
By combining the essence of the calisson with a Christmas Yule log, Chef Lecourt created a link between Provençal traditions and the festive spirit of Christmas. The calisson, typically shared during celebratory moments, was reimagined as the centrepiece of a broader festive experience.
Each layer of the Yule log reflected the spirit of the calisson while incorporating a modern gourmet twist. The calisson paste, rich in almonds and citrus, echoed the original flavours of this classic confection. Chef Lecourt reinterpreted it with sudachi, a citrus fruit with notes of yuzu and mandarin. Additional textures, such as the crisp base and chocolate mousse, added the sensory richness that transformed this creation into a true festive indulgence.
This innovative Yule log not only celebrates the festive and gourmet heritage of the calisson but also introduces a contemporary touch while respecting the traditional elements of a classic Yule log.
A proud moment for the institute
Chef Lecourt’s victory is a great honour for the institute. This recognition reflects not only her exceptional talent but also the passion and expertise she shares with her students every day since joining the institute in 2024.
We warmly congratulate Chef Lecourt on this outstanding achievement and extend our gratitude to everyone who supported her throughout this wonderful journey.
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