A breath of fresh air at Park Hyatt Paris Vendôme
The exotic flavour of pineapple, the tang of lemongrass and the delicacy of white tea is combined into pastry chef Jimmy Mornet's Yule log. To this fresh, light mixture, he adds a layer of velvety white chocolate and lemongrass flower petals also crafted from chocolate. A delicate creation that imparts a touch of exoticism to the festivities.
A crown of spices at Hotel Lutetia
Pastry chef Nicolas Guercio from Hotel Lutetia makes a unique Yule log that's both sweet and spiced. This circular dessert in the shape of a crown is subtly decorated with small white chocolate balls to echo the magic of Christmas. A light lemon mousse is combined with a runny caramel with Christmas spices, all topped with Madagascan vanilla and soft caramel biscuit. It's as beautiful as it is delicious.
Double indulgence by Cédric Grolet
This year Cédric Grolet has crafted three original Yule logs at his eponymous boutique in the Opéra district of Paris. There's 'Brown-Cassis' with its crunchy hazelnuts, chestnut biscuit, blackcurrant confit, chestnut cream and roasted chestnut mousse; 'Saint-Honoré-Chocolat' with its chocolate puff brioche, Alain Ducasse chocolate cream, Alain Ducasse chocolate milk jam and crunchy caramel; and 'Vanilla' with soft vanilla biscuit, milk jam, vanilla cream and mousse.
At Pâtisserie du Meurice by Cédric Grolet, a separate trio of logs is on the menu. Inspired by its 'Pure' collection, these three desserts revisit exotic and comforting flavours: 'Pure Miel' combines forest honey, lemon in all its forms and pollen gel; 'Pure Chocolate' features the great creations of the Alain Ducasse chocolate factory, and 'Pure Coco' rounds things off with a touch of light and airy softness.
All you need to do now is choose...
On the cobblestones at Akrame
In partnership with Killian Le Houerou, chef Akrame Benallal has made a Yule log that's truly out of the ordinary! Called 'Le Pavé Parisien', this city-style creation is inspired by iconic Parisian patisserie such as flan, lemon meringue pie and the classic buttery Christmas log. And there's an extra surprise: one in 10 logs contains a signed photograph by Mathieu César hidden underneath.
A journey into space with Pierre Hermé
With his Christmas collection 'Fééries Célestes', pastry chef Pierre Hermé takes us into an imaginary universe in collaboration with artist Philippe Baudelocque. The centerpiece of this collection, the 'Fleur de Cassis' log, is made up of aromatic variations around blackcurrant and pure-origin Bélize chocolate. Its chocolate shell represents a constellation of shooting stars. The log is also available in a limited edition version with a luminous case, imitating the effect of stardust.
Made in France at Hôtel Barrière Le Fouquet's
The pastry chef at Hotel Barrière Le Fouquet’s is celebrating local flavours with this year's Yule log. Nicolas Paciello wanted to promote the work of French producers in his choice of produce: nougat is in the spotlight, made according to the traditional recipe from Montélimar, combined with a cream made with Corsican clementines. It doesn't get more French than this.
Frosted creations at La Glacerie Paris
Founder of La Glacerie Paris and a 'Meilleur Ouvrier de France', David Wesmaël has also adopted the galactic theme for his Christmas creation. The 'Milky Way' log combines light sweetness with rich chocolate embellishments. You can also opt for the 'Magic Tree' log to decorate yourself like a real tree. There are only around 100 available, so you'll have to be quick.
An exotic Christmas with Philippe Conticini
Chef Philippe Conticini has conceived an unusual creation this year, revisiting the traditional log with blends of exotic flavours: kumquat compote, yuzu cream, almond financier biscuit and caramelised white chocolate icing. Close your eyes and be transported elsewhere.
The power of three at Thierry Marx Bakery
This year, Thierry Marx is offering three fun Christmas logs. It's hard to choose between the chocolate-caramel log with its crunchy hazelnuts, the almond-red fruit log with pain de Gênes, and the chestnut-pear with almonds. With each creation, you get a set of chocolate miniatures in the shapes of reindeer, fir trees and stars to decorate the log as you wish.
A new take on the Yule log by Hotel du Louvre
The pastry chef at the Hotel du Louvre has created a multi-layered Yule log creation using soft hazelnut biscuit with chestnut honey, a roll of lemon-thyme praline, crunchy hazelnuts, a creamy milk chocolate mousse and Gianduja icing. The chocolate chips are crafted to look like tree bark.
An unexpected flavour at Hotel Peninsula
A Yule log with caviar? This was the crazy challenge taken up by the executive chef of the Hotel Peninsula - and the resulting creation contains a kiwi-caviar heart. It consists of a crispy base with toasted vanilla and roasted buckwheat, soft biscuit and a vanilla and white chocolate ganache. One not to be missed.
An Arctic fox by Yann Couvreur
Yann Couvreur particularly likes Christmas - and this is evident in this dessert featuring his favourite animal, the fox! The log consists of crispy pecan biscuit with a heart of caramel, vanilla and maple syrup. Poetically named 'Isatis', another name for the Arctic fox.