Christmas & HolidayDessertFrançois de MélogueProvencal RecipesTaste

Bûche de Noël a Sweet French Christmas Tradition

A French Christmas Yule Log

Of all the culinary treats that grace the French Christmas table, nothing inspires more child-like joy than a rich, chocolate Bûche de Noël. Real yule logs, the kind from living trees, have had symbolic significance to the French for centuries.

Until the late 1800s, it was a widespread custom for extended families to gather under one roof and burn a sacramental log. In the soft glow of the embers, the family would drink vin cuit (cooked wine) and sing Christmas carols before attending midnight mass.

Learn this traditional french dessert via video or printable recipe, along with insider Chef tips and tricks only taught in culinary school. Even if your table is smaller this year, each part of the Yule Log (Bûche de Noël) – the cake, the buttercream, and the ganache frosting – are delicious go-to recipes for any cake you make!

My family has been giving homemade Bûche de Noël’s to friends, families, and our local community since I was a small child.  Join us in making a memorable (and gluten-free!) dessert for your family’s table this year.

Included in the digital download/PDF:

* Step-by-step Video Recipe with pro tips
* Step-by-step Printable Recipe

Get your Bûche de Noël recipe at 50% OFF here

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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos.

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