The end of year celebrations in Paris are synonymous with luxury, refinement and exception. Among the most popular traditions, the Yule log occupies a place of honor. It symbolizes conviviality and gluttony. Parisian luxury hotels compete in inventiveness to offer creations that are as delicious as they are sumptuous. Discover the most beautiful Christmas logs from Parisian luxury hotels, true taste masterpieces.
La Chocomotive – Le Cheval Blanc Paris
Maxim Frederic, the pastry chef at Le Cheval Blanc Paris has completely revisited the holiday season. It offers gourmets the opportunity to board a very special train.
La “Chocomotive”, which instantly recalls the wooden toys of childhood, takes the form of a very particular steam train, made up of three wagons.
It consists of: a locomotive with a 75% dark chocolate shell and a heart filled with crispy Gianduja. A wagon filled with caramelized hazelnuts coated in chocolate, and a dessert with Christmas flavors. A choice that will delight the most gourmands and fans of traditional chocolate logs.
This original creation is only available for sale from December 20 to 25, limited edition. Le Cheval Blanc Paris awaits you at 8, quai du Louvre, 75001 for an almost imminent departure of this train to enjoy with family or friends!
The Enchanted Tree at Mandarin Oriental Paris
The Pastry Chef of Mandarin Oriental Paris, Adrien Bozzolo, is once again offering a pastry creation full of magic this year. Forgotten the traditional Yule log, this year the Mandarin Oriental Paris immerses us in a magical and enchanted universe. The log signed Adrien Bozzolo takes the form ofan enchanted tree dressed all in pink. A direct inspiration from a children's story that the pastry chef used to read to his family.
In terms of flavors, the revisit is just as complete. With a crispy hibiscus, a soft coconut biscuit, a mango insert and a light coconut-pink mousse. A total change of scenery, which is good during this winter period.
The Enchanted Tree will be available in two formats. The first for 6 people (available to order from December 20) and the second in individual format, which will be available at Cake Shop et à la carte at Camélia all month of December!
My Beautiful Tree – Waldorf Astoria Trianon Versailles
The end-of-year creation at the Waldorf Astoria Versailles puts the Christmas tree in the spotlight. The Pastry Chef Eddie Benghanem imagined " My Christmas Tree ", a majestic structure 60 cm high, which makes young and old alike dream. A magnificent bright green tree, with a robust and stylish structure, which will wonderfully decorate Christmas tables.
On the palate, we find a sweet blend of flavors. An airy mousse with two roasted vanillas, a milk chocolate ganache, a crunchy pecan and a biscuit with dried fruits and salted butter caramel with maple syrup.
This beautiful 60cm high creation will be available in limited edition to take away, at €95 for 6 or 8 portions. It will also be possible to taste it on site, in individual format, from December 16 to 31, from 15 p.m. to 18 p.m. every weekend.
The perfect opportunity to also test the establishment's delicious Tea Time!
The “Mon Beau Sapin” log has also been available to order since December 1st, with on-site pickup from December 18 to 31.
The log at Hôtel Fouquet's Paris
For the end of year celebrations, Hotel Fouquet's Paris saw the big picture! The log of this Parisian institution takes the exceptional shape of its emblematic facade located at 99 avenue des Champs-Élysées.
Inside hides a delicious dessert of tasty Christmas cookies. The pastry chefs of Fouquet's Paris Anthony Coquereau, and Fouquet's Dubai Hugo Sipp have joined forces to pay homage to the legendary Parisian address and its famous red blinds.
The structure made of white chocolate is divided into several floors, which are full of surprises!
It all starts on the top floor, where a delicious selection of Christmas cupcakes is hidden.
The lower levels contain the different parts of a delicious dessert with hazelnut and lemon flavors.
A magnificent creation that makes its full impact when served in the dining room!
The log at the Hôtel du Collectionneur
The chef of the Collectionneur Filipe Da Assunçao has unveiled a unique log! Very inspired by the world of Christmas with a striking resemblance to Christmas reindeer, the chef's creation reveals a delicate crunchy dark chocolate shell. With a delicious vanilla insert inside and full of surprises!
This gourmet creation is available from December 15 to 25, 2023 on demand.
The Messika log x Le Royal Monceau
A real gem! The luxury jeweler Messika and the pastry chef of Royal Monceau – Raffles Paris, Quentin Lechat, have signed a unique co-creation for a bold, limited edition Yule log. A delicious “Full Vanilla” dessert, which highlights vanilla, “the diamond of pastry chefs” in the words of Quentin Lechat.
This beautiful creation is intended to be a subtle revisitation of the traditional Saint-Honoré. A gourmet pastry which also evokes the very first Messika boutique, located in the famous Parisian street of the same name.
The log Messika x Le Royal Monceau- Raffles Paris is available to order via the Royal Monceau online store until December 23, 2023. A limited edition designed for 10 people, priced at €110.
The Lulu log at the Lutetia Hotel
If there was a medal for originality to be won, the Hôtel Lutetia Paris and its pastry chef Nicolas Guercio would win it hands down! And for good reason, this year, the pastry chef is presenting an adorable log called “Lulu”. A work of art of astonishing realism, which represents the Shar-Pei mascot of Lutetia Paris delicately nestled on a delicious cushion.
Consisting of a chocolate biscuit gluten free, with a delicate lime crunch enhanced by a subtle passion fruit cream and a Madagascar vanilla mousse, this festive log reveals the full extent of the Pastry Chef's talents. It's hard not to fall in love with so much beauty!
The signature log of the Prince de Galles Hotel
The Prince de Galles Hotel presented the first end-of-year celebration collection from its pastry chef Hélène Kerloeguen. This collection includes the essential Yule log. A designer and arty piece, created in homage to the art deco pieces of the hotel bar and restaurant, on 19.20.
The Signature log takes for example the magnificent feathers which make up the column of the Bar & Restaurant 19.20 p.m.
On the flavor side, a vanilla shortbread and a citrus madeleine biscuit accompany a yogurt and citrus mousse.
It is therefore an extremely fresh dessert to end the holiday meal with a lot of deliciousness but above all, a lot of lightness.
The Log of Shangri-La Paris
Maxence Barbot, the pastry chef of Shangri-La Paris, reveals his culinary jewel of the holidays: the Black Diamond. A vanilla mousse infused with roasted walnuts, a truffled vanilla caviar, and a creamy caramel combine in this gustatory work of art. Each bite offers a symphony of refined flavors, transforming this dessert into a sensory experience that is as delicious as it is visually captivating.
La Bûche du Ritz Paris
In honor of the 125th anniversary of the legendary Parisian palace, François Perret unveils an exceptional log. In perfect harmony with the 125 candles that illuminate the Ritz cake, this year, the log will be available in only 125 copies. At each tasting, we discover a sumptuous marriage of flavors: a golden icing, delicate chocolate rays, a vanilla almond praline, as well as a Madagascar vanilla ganache and mousse. A rare and exclusive taste experience, paying tribute to the prestigious history of this emblematic palace.
La Bûche du Peninsula Paris
Inspired by the delicate “Perce-Neige” flower, Anne Coruble, the talented pastry chef at Peninsula Paris, reveals her exceptional Christmas log. Three majestic crispy chocolate petals, deliciously garnished with Piedmont hazelnut praline, frame the heart of the cake. The latter reveals an exquisite blend of roasted hazelnut and black cardamom, a vanilla-hazelnut marble, a gourmet Creuse biscuit, and a creamy hazelnut with subtle smoky notes. Crowning this exceptional set, a stracciatella yogurt cream with Peruvian milk chocolate and a smoked praline with fleur de sel. A log where the art of pastry and floral inspiration combine to offer a refined and unforgettable taste experience.
The Meurice log
Cédric Grolet creatively revisits the memories of our childhood papillotes to transform them into an exquisite Christmas log. For this sweet Meurice creation, the pastry chef subtly combines the acidity of a flowing mandarin heart with the delicacy of a thin milk chocolate shell... All enhanced with Christmas spices, offering a taste experience as well. nostalgic as well as daring.
The Brach Log
Yann Brys, for Brach, creates a creation that is as graphic as it is delicious: a crunchy piece of chouchou, a peanut biscuit, a creamy caramel, all topped off with a vanilla meringue cream. An artistic interpretation that features a polar bear in delight.
The Park Hyatt Log
Naraé Kim, the pastry chef at the Park Hyatt, reveals her Christmas jewel, oscillating between pastry and piece of jewelry. The cake reveals two tasty facets: one marked by a chocolate mousse, a blackcurrant and blackberry compote, a vanilla ganache, a crispy speculoos, and a chocolate biscuit; the other composed of an herb mousse, a blackcurrant and blackberry compote, a marigold biscuit, a crispy speculoos, all topped with a blue flower and blueberry glaze. A creation where pastry and jewelry art combine for a taste experience that is as sumptuous as it is aesthetic.
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