Christmas logs for 2025 from Parisian luxury hotels
Parisian palaces reveal their Christmas creations: sculptural Yule logs, designed as true gourmet works of art. Combining technical prowess, exceptional ingredients and architectural tributes, here are the signature pieces for 2025.
Maxence Barbot's Christmas log - Le Bristol Paris
For his first creation at Le Bristol, Maxence Barbot has designed a log inspired by the fir trees that adorn the French garden.
A chocolate sculpture with a graphic design, containing a dark chocolate mousse from Madagascar roasted by Nicolas Berger, a creamy Tahitian vanilla, a caramel with sweet clover flowers, and a tangy centre of mucilage, the rare and fragrant pulp of the cocoa bean.
The whole thing rests on a crispy gavotte with a delicate chocolate and salt flavour.
Anne Coruble's Joyau des Pins Yule Log at The Peninsula Paris
Created by pastry chef Anne Coruble, the Joyau des Pins Yule Log celebrates the poetry of winter and the magic of December.
Inspired by nature, this creation combines the delicacy of poaching with the generosity of a tablet to share, in a veritable symphony of thirteen textures and flavours, paying homage to the thirteen traditional Christmas desserts.
Matthieu Carlin's Miniature Crillon Yule Log
At Le Crillon, Matthieu Carlin offers a yule log in the shape of a miniature replica of the palace.
A precision-crafted gem, it is made with Madagascar vanilla mousse, crunchy almond praline and speculoos, apple compote and a soft biscuit.
A dessert of rare finesse, true to the refinement of the venue.
Timothy Lam's Vanilla Flower Yule Log at Shangri-La Paris
Under the glass roof of Shangri-La, Timothy Lam has created a yule log in homage to the Bauhinia flower, symbol of Hong Kong.
A three-dimensional creation where vanilla reigns supreme: soft biscuit, milk jam, subtly roasted cream, light mousse and delicate crisp, all enveloped in a thin shell of white chocolate with vanilla.
An ode to elegance and sweetness.
Michael Bartocetti's Pink Christmas Log - Four Seasons Hotel George V
Chef Michael Bartocetti has created a log cake reminiscent of a powdery winter landscape, sprinkled with ‘Christmas roses’.
Beneath its velvety texture lies a finely crafted dessert: vanilla, gianduja and crispy dark chocolate, biscuit with Cazette de Bourgogne flowers, silky bavaroise, and a vanilla and hazelnut caramel crème brûlée punctuated with vanilla caviar.
A creation of masterful elegance.
The Plaza Athénée Ice Rink Log by Angelo Musa and Élisabeth Hot
The winter magic of the Plaza Athénée is transformed into a dessert thanks to the duo Angelo Musa and Élisabeth Hot, who reinterpret the palace’s ice rink as a contemporary dessert.
The barriers become delicate structures made of dark chocolate.
At its heart is a pecan crunch, a soft biscuit, Erica heather honey caramel, candied citrus peel and a light lemon mousse.
A subtle, fresh and architecturally designed log.
Hélène Kerloeguen's Art Deco Bergamot Yule Log at Le Prince de Galles
Pastry chef Hélène Kerloeguen drew inspiration from the Art Deco stained glass windows on the sixth floor to create an oval yule log covered with a black tile featuring geometric patterns reminiscent of wrought ironwork.
Its interior celebrates bergamot: light mousse, fragrant pear compote, pecan biscuit and a crispy pecan praline base.
A creation with a refined design, faithful to the hotel’s artistic identity.
