"For this holidays collection, I’ve taken inspiration from Le Grand Restaurant’s signature dessert: the ‘Blanc Manger’. Using the original recipe as a starting point, we toyed around with its flavors and worked
on an airy texture, seeking to achieve the perfect blend of vanilla and caramel to create a yule log
and a macaron with those same wonderful aromas. We also whipped up a macaron and a cake inspired by a dessert I really love, one that combines the acidity of clementines, the softness of roses and the bite of saffron."