At La Glacerie Paris, David Wesmaël has created a Christmas bûche to suit the consumer.

The base consists of vanilla ice cream made from the best pods, which perfectly combines a heart of caramel with salt to taste and a crunchy hazelnut praline on a thin stand of French meringue. From here, you can choose five flavors among the ten available:

• Red strawberry: sorbet plein fruit (at least 45% fruit) of Cirafine de La Baule strawberries, caramel ice cream with salt, lemon confit, and French meringue.
• Matcha green tea: Japanese matcha tea ice cream, sorbet plein fruit (at least 45% fruit) of raspberry and caramel with salted butter, and French meringue.
• Hazelnut cream: hazelnut milk ice cream, lemon sorbet, caramel coulant, and French meringue.
• Dark chocolate: Grand Cru Altapaz Séquencia dark chocolate ice cream, Burgundy blackcurrant sorbet, and mango and passionfruit jam, and French meringue.
• Green pistachio: Sicilian pistachio ice cream, cherry sorbet, dark chocolate with Amaretto cremeux, and French meringue.
• Yellow mango: mango and vanilla ice cream, milk chocolate cremeux with fresh ginger, mango sorbet, and French meringue.
• Red raspberry: sorbet plein fruit (at least 45% fruit) of Mecker raspberry, Madagascar vanilla, and crunchy hazelnut praline.
• White vanilla: Vanilla ice cream made from the best pods, 68% dark chocolate cremeux, espresso ice cream, and French meringue.
• Chestnut: vanilla and chestnut ice cream, Corse clementine sorbet, Madagascar vanilla, and French meringue.
• Orange apricot: sorbet plein fruit (at least 45% fruit) of apricot, ice cream nougat with nuts and Cointreau, and crushed raspberry jam

An exclusive creation, fresh and light, in which the MOF returns to show off his impeccable aesthetics, playing with formats, colors, and flavors.