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Curieux Café
A drink like no other bearing the image of a host like no other.
Curieux Café

Christian Bégin has launched a coffee line with three different blends — Costa Rica Tarrazu (round and slightly citrusy), Guatemala Antigua (complex with a caramel-vanilla finish) and Honduras & Salvador (aromatic with a woody hint and notes of maple syrup) — all of which have a distinctive taste thanks to a unique processing of the beans. Following the so-called Monsoon coffee method, the beans are soaked in the Magdalen Islands’ sea water and dried in the sun before being roasted, which crystallizes the sodium inside the bean.

White chocolate, pear and cranberry log, Trois fois par jour

Trois fois par jour’s yule log is somewhat of a lighter option although just as tasty as Marilou’s other desserts. Ready to be served as is — no need for a scoop of ice cream or fresh berries — this dessert is a white chocolate mousse, topped with a pear and cranberry compote, a white chocolate crémeux, a vanilla sponge cake and a touch of crispy gingerbread.

Triple Chocolate log, Ricardo

The yule log is to Christmas what the maraschino cherry is to the sundae. This chocolate classic from Ricardo, which looks like it is straight out of the pastry shop, will speak to chocolate aficionados with its white chocolate whipped ganache and dark chocolate fondant, rolled in a chocolate cake layer and slathered with a milk chocolate whipped cream.

Curieux Coffee by Christian Bégin

Serves: 1
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

  • 125 mL (½ cup) 35% whipping cream
  • 2.5 mL (½ tsp.) almond extract
  • 30 mL (2 tbsp.) Avril Amaretto
  • 250 mL (1 cup) Curieux Honduras & Salvador filter coffee
  • 5 mL (1 tsp.) sugar
  • 15 mL(1 tbsp. ) slivered almonds, toasted (optional)


– Whisk 35% cream and almond extract together until it forms a stiff peak. Set aside.

– Pour amaretto and hot coffee into a cup

– Top with whipped cream and slivered almonds to taste.

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