The €150 yule log from Four Seasons Hotel George V that brings back a childhood memory
Imagine biting into a yule log that tells two stories at once: Father Christmas crossing a snow-covered night, and a great French pâtisserie classic reimagined with quiet precision. That is exactly what the Four Seasons Hotel George V is offering for the 2026 festive season, with a creation signed by head pastry chef Michaël Bartocetti.
€150 for 8 people: what is actually inside this Four Seasons Hotel George V yule log
At €150 for 8 people, this entremet log is far more than a decorative centrepiece. It conceals a flavour architecture built layer by layer, designed to alternate textures and intensities. First, a generous vanilla and Williams pear mousse envelops the whole creation, offering a soft, fragrant opening.
At its heart lies a lightly spiced Williams pear confit. A hint of anise pairs naturally with the vanilla, while green cardamom brings round, fresh and gently tart notes. This interplay of spices gives the fruit an unexpected depth, well beyond a simple compote.
Next comes a Cuban dark chocolate cremeux, whose balance of acidity and bitterness anchors the creation in a frank, cocoa-forward intensity. Finally, an almond and vanilla crisp plays off the softness of a Genoise sponge enriched with toasted almond pieces coated in vanilla white chocolate. The result: a crunchy, indulgent finish that contrasts beautifully with the lightness of the mousse.
Poire Belle-Hélène as the guiding thread of a nostalgic creation
Michaël Bartocetti chose to draw inspiration from the poire Belle-Hélène, a timeless pâtisserie classic, to compose this yule log. The choice is deliberate: it roots the creation in a familiar, almost nostalgic register that everyone can recognise instinctively.
That is precisely the ambition of this piece: to summon a childhood memory. Pear, chocolate and vanilla form a reassuring trio, yet Bartocetti reinterprets them through spices and textures that lift the whole well beyond a simple comfort dessert. The green cardamom and the anise note in the confit are its most distinctive signatures.
- Vanilla and Williams pear mousse as the outer layer
- Williams pear confit spiced with green cardamom and anise
- Cuban dark chocolate cremeux, balancing acidity and bitterness
- Almond and vanilla crisp for texture
- Genoise sponge with toasted almond pieces coated in vanilla white chocolate
A sculpted form that traces the path of a sleigh
Even before the first bite, the Four Seasons Hotel George V yule log commands attention through its shape. Its graphic curves are not decorative by chance: they evoke the tracks left by a sleigh in freshly fallen snow. Those trails gradually sketch the silhouette of a fir tree, like a scene frozen in ice.
This snowy exterior transforms the piece into an object of contemplation before it becomes one of tasting. For the festive season, it is also a way of creating a shared visual moment around the table, before the first slice is even cut.
Christmas tea time and pre-orders: how to get your hands on the creation
For those who want to discover the log before ordering, Michaël Bartocetti and his team will offer a plated dessert version during the festive tea time. This convivial moment will take place at La Galerie from 4 December 2026, within the Four Seasons Hotel George V.
The yule log itself is available for pre-order from 15 October. Collection is directly from the hotel, from 17 December 2026. This timeline gives the most organised festive tables plenty of room to plan ahead, especially as the piece is designed for 8 people at a price of €150.
The Four Seasons Hotel George V positions this yule log as a centrepiece of the end-of-year celebrations in its own right: an object of sharing, a tribute to a pâtisserie classic, and a graphic creation designed to leave a lasting impression.
