Celebrate the Holidays with Origo

Beginning Friday, December 7, Pastry Chef Remi Ho will offer two delicious takes on a traditional Christmas Bûche de Noël, or Yule Log — bûche à la noisette (gianduja bavarois, creamy dark gianduja ganache, apricot coulis, praline noisette, gluten-free chocolate sponge) and bûche japonaise (Orelys Valrhona chocolate mousse, matcha bavarois, passionfruit coulis, mango curd, white chocolate sponge) — at the Origo Club café.

A limited number of Origo Club’s signature Bûches de Noël are available each day until December 23. Orders must be made in advance with four working days notice and pre-payment is required. Orders can be placed in person at the restaurant or by calling 604-285-8889.