Festive Pastries in Versailles
As the festive season approaches, Le Grand Contrôle celebrates the great classics of French pastry-making. For Christmas and Epiphany, Head Pastry Chef Aymeric Pinard has created two exquisite creations inspired by Versailles, its history and its gardens.
Aymeric Pinard, the Art of Reimagining the Classics
As Head Pastry Chef at Le Grand Contrôle, Aymeric Pinard creates elegant, generous and quintessentially French pastries. Inspired by Versailles, its gardens and its heritage, he works with bold flavours and carefully selected ingredients. His signature lies in reinterpreting the great classics with a contemporary touch, while always preserving their essence.
The Yule Log
L’Orangerie in Festive Attire
For Christmas, Head Pastry Chef Aymeric Pinard celebrates the art of fine craftsmanship with a creation inspired by the iconic gates lining the Cent Marches, which lead to the Orangerie of Versailles. Coated in delicate rose-copper-coloured chocolate, the Yule log features finely sculpted motifs inspired by 18th-century wrought ironwork.
Inside, the citrus fruits cherished by the Sun King take centre stage. A soft almond sponge with a crunchy texture, light yoghurt mousse, mandarin and yuzu create a subtle balance of sweetness and freshness, enhanced by a touch of olive oil from Château d’Estoublon. A signature creation where French indulgence meets the elegance of Versailles.
The Galette des Rois
The King’s Sun
Inspired by the Sun King, this galette takes the form of a celestial sun adorned with gold and copper, paying tribute to the splendour of Versailles.
Beneath its inverted puff pastry, “The King’s Sun” combines an almond praline with olive oil from Château d’Estoublon and a generous frangipane filling, elevated by mandarin marmalade and a crunchy almond layer. At the heart of this creation lies a fève inspired by the coins Marie-Antoinette gave to her guests, extending this tribute to the Queen of Versailles.
Between Tradition and Enchantment
