Art De La Table Provencal

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A Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl] ) is a traditional Christmas cake, often served as a dessert, especially in France, Belgium, Luxembourg, Switzerland, Lebanon, Vietnam, and Quebec, Canada. Variants are also served in the United States, United Kingdom, Cambodia, Scandinavia, Portugal, Spain, and Japan. Made of sponge cake, to resemble a miniature actual Yule log, it is a form of sweet roulade. The cake emerged in the 19th century, probably in France, before spreading to other countries. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist. Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan. The name bûche de Noël originally referred to the Yule log itself, and was transferred to the dessert after that custom had fallen out of popular use. References to it as bûche de Noël or, in English, Yule Log, can be found from at least the Edwardian era (for example, F. Vine, Saleable Shop Goods (1898 and later).

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Article title : Yule log (cake)
" In Provençal the fire log was called chalendon or calegneaou, cacha fuec, cacha fuòc, calendau, and other names depending on the region, Soc de Nadal..."
Article title : County of Provence
"maritime trade was rare, and little new art or architecture, other than fortification, was created. The Provençal language was formed, closer to Latin than..."
Article title : Pot-au-feu
"chicken liver. pot-au-feu à la languedocienne – the basic pot-au-feu with the addition of a piece of fat bacon. pot-au-feu provençal – lamb or mutton replaces..."
Article title : Languages of France
"and Landese (Landais) Languedocien Limousin Provençal Nissart (Niçois or Niçart) Catalan Franco-Provençal (also Arpitan): Bressan Dauphinois Forézien..."
Article title : Zucchini
"garlic tomato. concassees. Gratinéed in slow oven. Courgettes à la provençale – Provençal style: sautéed in hot oil and served with diced tomatoes, onions..."
Article title : Provence
"Occitania Bastide (Provençal manor) French Riviera Rulers of Provence Mas (Provençal farmhouse) Saint Sarah Saintes-Maries-de-la-Mer Santon (figurine)..."
Article title : Louis Sicard
"reputation. He knew the actor Raimu – who bought him a table set – the playwright Edmond Rostand, the Provençal historian Marcel Provence, the inventor and patron..."
Article title : Avignon
"Avignon (/ˈævɪnjɒ̃/, US also /ˌævɪnˈjoʊn/, French: [aviɲɔ̃] ; Provençal: Avinhon (Classical norm) or Avignoun (Mistralian norm), IPA: [aviˈɲun]; Latin:..."
Article title : Courtly love
""Études sur les romans de la Table Ronde: Lancelot du Lac, II: Le conte de la charrette" [Studies on the romances of the Round Table: Lancelot du Lac, II:..."
Article title : Malta
"Italian influences as well as influences of English, Spanish, Maghrebin and Provençal cuisines. A number of regional variations can be noted as well as seasonal..."

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