We came up with this when petitioned by Janet Fuller of the Chicago Sun Times for a piece she was doing on yule logs. Fabrice Bouet – the pastry chef of the hotel – prepared the yule log with the chestnut cream and I did the rest. We might have had it ready in time for the article had I not unexpectedly been out of the office last week. But that is what it is and that’s all I have to say about that.
As a result, this is making a quick cameo on the menu… so Merry Christmas.