Cercle V Calendar x Xavier Thill
Xavier Thill uses the month of July to honor bees, those creatures which play such a fundamental role in our environment. Xavier is a pastry chef at the “Le Vivarais” restaurant in Vals les Bains, and his work is guided by the feeling that comes with each of the seasons.
“I decided to take customers on a little journey to the beehives on the restaurant’s roof.”
“From hive to plate”, this is a refined, elegant, unpretentious creation. Its “simplexity” has been inspired by the all the thinking around Reasonable Indulgence led by Valrhona’s exploratory pastry chef, Frédéric Bau.
Immerse your senses in a honey mousse, beeswax-infused panna cotta and a vinaigrette made with olive oil, vinegar, honey and pollen. The dessert is topped off with honeycomb biscuit and a touch of Opalys 33% chocolate cream.
Like Valrhona, Xavier has chosen to take a responsible approach to his work, and thanks the company for its support in encouraging customers to be creative and develop the profession.
