The 10 most beautiful Yule logs in Parisian luxury hotels in 2025

Every year-end, Parisian palaces unveil pastry creations that rival each other in imagination and refinement. Spectacular designs, noble ingredients and renowned pastry chefs: here are the 2025 logs that will bring Christmas to the finest hotels in Paris.

“Joyau des Pins” at the Peninsula Paris: thirteen layers of magic for Christmas

For Christmas 2025, the Peninsula Paris unveils a spectacular log designed by Anne Coruble, the establishment’s head pastry chef. Named “Joyau des Pins“, this creation is inspired by the thirteen desserts of Provence, revisited in a sculptural format evoking a winter forest walk.
Beneath a shell of 60% Peruvian milk chocolate lie thirteen successive layers of woody textures and flavours: cedar-wood roasted rice mousse, pine nut praline, pine honeydew dulce de leche, Japanese cookie, glutinous rice cream… All resting on a breakable tablet-like base, with puffed rice, fluffy praline and vanilla semi-salt caramel.
Rich in resinous, milky and slightly smoky flavors, this Yule log transports guests to a world where gourmet delights flirt with childhood memories.

Find out more about the gourmet delights on offer at the hotel

Shangri-La Paris: extreme delicacy

For Christmas 2025, Shangri-la chef Timothy Lam has created a subtly floral log called Fleur de Vanille. The pastry chef has created an airy, elegant creation inspired by the Bauhinia flower, the hotel’s emblem. Wrapped in an immaculate shell with a pearly sheen, this log combines a light vanilla mousse, a roasted vanilla cream and a melting milk jam compote. A soft cookie and a vanilla crunch create a balanced play of textures. Delicate yet intense on the palate, it evokesthe sweetness of childhood with contemporary refinement. Designed to appeal to lovers of light yet complex desserts, Fleur de Vanille is ideal for ending a festive meal without excess. The finesse of its aromas, the harmony of its composition and the sobriety of its design make it a sure bet for this Christmas 2025, which is all about delicacy.

Hôtel de Crillon: the architectural log

For Christmas 2025, Matthieu Carlin, pastry chef at the Hôtel de Crillon, unveils a spectacular creation called “Façade du Crillon”. Imagined as an architectural tribute to the iconic building on Place de la Concorde, this log takes the form of a blond chocolate reproduction of the palace’s façade, created with the precision of a goldsmith in collaboration with Christofle. Behind this work lies a dessert as refined as it is generous: milk chocolate mousse, soft almond cookie, hazelnut praline crunch and caramel fleur de sel flowing heart. The whole evokes the classic elegance of the place, while offering a perfectly balanced gourmet experience. Available in a limited edition, “Façade du Crillon” is one of this season’s most artistic logs, combining Parisian heritage and pastry excellence.

Find out more about the hotel’s Christmas creations

Mandarin Oriental Paris: the Lumière log

For Christmas 2025, the Mandarin Oriental Lutetia Paris unveils a luminous creation by its head pastry chef, Nicolas Guercio: the “Lumière” log. Designed as a tribute to Parisian elegance, this glittering work is inspired by the city’s end-of-year illuminations and golden reflections. Beneath a delicately marbled white and copper chocolate shell lies a subtle composition: Tahitian vanilla mousse, grapefruit cookie, Nepalese black tea infusion and a citrus heart. Refined, floral and slightly tart, this log offers a surprisingly modern sensory experience. Visually spectacular, “Lumière” embodies the spirit of Lutetia: audacity, refinement and emotion. A piece to be enjoyed by eight, in a spirit of celebration and sharing.

Maison Delano Paris: the apple blossom log

For Christmas 2025, Maison Delano Paris surprises with a dessert log in the shape of an apple, a gourmet nod to the fruit systematically offered to hotel guests on arrival. This trompe-l’œil creation features a glossy, textured green shell reminiscent of crunchy fruit skin. Inside, it’s a real surprise: a light vanilla mousse envelops a melting heart of lightly spiced apple compote, while a soft cookie with hints of cinnamon adds warmth and softness. A crunchy shortbread base adds crunch and textural contrast. The whole combines the sweet-tart aroma of apples, the comforting sweetness of spices, and the hushed indulgence of a chic hotel dessert. This trompe-l’œil log embodies the elegance and refinement of the place, ideal for ending your festive New Year’s Eve with a touch of freshness and soft, comforting flavors.

Le Bristol Paris: the chocolate tree

Chef Julien Alvarez revisits the ultimate symbol of the festive season with a log in the shape of a stylized fir tree, a tribute to the ritual of winter decor. This graphic creation blends aestheticism and intensity, with a 70% dark chocolate mousse, a roasted vanilla insert, a heart of citrus marmalade and a soft hazelnut cookie. The crunchy base completes the gourmet picture, playing on the contrasts between fondant, crunch and acidity. Visually striking, the log is set on a fine chocolate bar adorned with seasonal decorations. Designed to amaze as well as delight the taste buds, it is aimed at lovers of intense chocolate, looking for an elegant yet daring dessert. Le Bristol’ s creation is both artistic and delicious, perfectly in keeping with the tradition of French pastry excellence.

Four Seasons George V: the Snowy Log

This Christmas, at the Four Seasons George V, Michael Bartocetti has created a festive log wrapped in velvety ivory icing, evoking the purity of a snowy branch adorned with Christmas roses – a tribute to the chef’s childhood memories. Beneath this winter coat, the interior reveals a refined texture: Madagascar vanilla mousse, heart of vanilla crème brûlée, delicate hazelnut caramel, enhanced with Tahitian and Madagascar vanilla caviar. The whole is supported by a dark chocolate and gianduja crunch, and a Burgundy cazette flower cookie, for a warm, subtly roasted contrast. This creation evokes the hushed elegance and festive spirit of the palace. A unique log that blends softness, refinement and the magic of an immaculate Parisian winter.

The Royal Monceau fir log: a return to childhood

For the 2025 holiday season, Le Royal Monceau Raffles Paris offers a sculptural Yule log, designed like a gourmet Christmas tree. Inspired by forest walks and school snacks, this creation evokes the nostalgia of childhood with contemporary elegance. Beneath its chocolate fir tree silhouette, this signature log hides a perfect balance of textures: light milk chocolate mousse, melting milk gel, and a gluten-free brownie base, for a regressive yet refined touch.
The design, worthy of a work of art, poetically embodies the magic of winter. A blend of exceptional craftsmanship, noble ingredients and sweet memories, this log embodies Le Royal Monceau’s spirit of Christmas: chic, comforting and sensorial.
Available in limited editions, it is sure to be one of the most eagerly awaited festive desserts in Paris this year. To be enjoyed at the foot of the Christmas tree … or almost.

“L’Astre d’Or” at La Réserve Paris: the Christmas star

@Géraldine Martens

To celebrate its 10th anniversary, La Réserve Paris – Hôtel et Spa unveils an exceptional 2025 Christmas log: “L’Astre d’Or”, imagined by pastry chef Jordan Talbot. Inspired by Nordic fairy tales and the Belle Époque, this sparkling creation blends refinement, winter poetry and pastry excellence.
Dressed in shiny brass, velvety red and delicate gilding, it evokes a polar star, a symbol of light and sharing. Inside: fleur de sel crunch, soft cookie, sweet-spice caramel (vanilla, tonka bean, Timut pepper), rice pudding insert and three-vanilla mousse (Madagascar, Tahiti, Mexico). The top hides a chocolate flake containing two bars to break: puffed rice praline and salted butter caramel. A sensory, precious log, worthy of the Parisian palace and its anniversary.

Find out more about the gourmet delights on offer at the hotel

The Burgundy “Feuille à Feuille” log

For Christmas 2025, Léandre Vivier, pastry chef at Burgundy Paris, unveils his first festive creation: the “Feuille à Feuille” log. Inspired by his trip to Belize, this exceptional piece features rare, intense Tulakalum 75% chocolate, combined with a macadamia crunch, a melting praline and a Tahitian vanilla mousse. The whole forms an architecture of balanced textures, where the sweetness of vanilla meets the power of cocoa. Subtle caramelized notes and gold leaves complete this elegant, gourmet log, conceived as a work of art that is both aesthetic and sensory.