The yule log is no longer seen as heavy or outdated. Instead, it now allows pastry chefs to prove the extent of their talent. As Christmas approaches, take a tour of the best creations of the season, which will bring a spot of magic to those spending Christmas in the French capital this year.
La bûche Jardin sous la Neige du Shangri-La
Named Le Jardin sous la Neige, this log designed by Maxence Barbot recalls the curves of an elegant French garden. Ideal for chocolate lovers, it combines a base of sweet chocolate dough, a chocolate crunch, topped with a 73% Altapaz chocolate cream, and a light milk mousse with Guatemalan cocoa nibs. Not to mention the creamy vanilla caramel and fine candy spheres. In a limited edition, it is on sale to take away at La Bauhinia restaurant from December 7 to 27, 2020 by calling 72 hours in advance on 01 53 67 19 91 or by email.
Serves 6/8
price: 108 euros
Cédric Grolet's Hazelnut-Cassis log
A delicate log for which Cédric Grolet combines crunchy hazelnut, a fresh brown biscuit, a blackcurrant confit, chestnut cream and a roasted chestnut mousse. Available to order on the pastry chef's website and to pick up between 12/17 and 12/25 at the Avenue de l'Opéra bakery.
Serves: 6/8
Price: 80 euros
The Isatis log, the polar fox by Yann Couvreur
In the effigy of his animal mascot on a blanket of snow, Yann Couvreur's signature log offers combinations of biscuit and crispy pecans, vanilla caramel and maple syrup, a pecan praline, vanilla mousse and maple syrup, and a chocolate version garnished with pecan praline. A charming creation to discover in all Yann Couvreur boutiques or in Click and Collect.
Serves: 6 people
The price: 90 euros
The Ritz Paris Mont Ritz log
A tribute to César Ritz's native Switzerland, this gourmet log is the work of pastry chef François Perret. Inspired by mountain peaks, it is made up of chestnut cream and whipped cream, as well as broken chestnuts, shortbread, crumble and cheesecake: under the powder lies the crunch. In a limited edition, it can be ordered 48 hours in advance on 01 43 16 33 74
Serves: 6
The price: 110 euros
The Four Seasons Hotel George V log
For the end of the year celebrations, Michael Bartocetti is making an innovative Christmas dessert for the Four Seasons Hotel George V. Very tasty, it is made up of 66% Caribbean dark chocolate, a dulce de leche heart, a cold infused coffee mousse, cazette flower praline and a gingerbread cookie. Come and discover these delights at the heart of the palace's new pop-up .
Serves: 6/8 people
The price: 95 euros
The enchanted black forest log at the Hôtel de Crillon
An ode to Perrault's tales, this exceptionally meticulous log is the work of pastry chef Matthieu Carlin for the Hôtel de Crillon. With a taste of the black forest, it combines sour cherry, chocolate-almond biscuit, vanilla and a creamy chocolate. To book by email and to take away from December 10 to 31, 2020.
Serves: 6 people
The price: 80 euros
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The Peninsula hotel log
As is the Peninsula tradition, Chef David Bizet's 2020 Yule Log is once again a trompe l'oeil. Recreating a gourmet box of caviar, it consists of a crispy base with grilled vanilla and roasted buckwheat, a biscuit and a vanilla ganache, white chocolate and a flowing kiwi-caviar heart. I can be picked up on site (except if ordering additional holiday menus - delivery is complimentary in Paris and the inner suburbs in this case) on December 23rd, 24th, 25th and 31st, 2020 and should be ordered at least 24 hours in advance.
Serves: 6 to 8
Price: 95 euros
The Nolinski log
Located on the Avenue de l'Opéra, the Nolinski hotel takes the shape of an evergreen tree. As if draped in snow, it combines a melting praline, a soft almond biscuit, a mango compote and roasted mango cubes, with a lemongrass and basil cream and a light lemon cream.
Price: 95 euros
The Tison log of the Prince of Wales
To immerse ourselves in the cheerful atmosphere of the end of the year celebrations, chef Tristan Rousselot is inspired by fireplace fires and creates a log flocked with vegetable charcoal and black sugar foam. Featuring a creamy caramel insert, a soft fir honey cookie and crispy puffed rice, it is offered in a limited edition to be reserved 48 hours in advance.
Serves: 6 / 8pers
Price: 75 euros
The Alsatian Forest log by Lenôtre
A nod to its Alsatian origins, Guy Krenzer's log owes its graphic inspiration to the artist Camille Ortoli . Recreating the magical world of an Alsatian village under the snow, it revisits the flavors of the Black Forest with its crunchy praline base gingerbread with fir honey, chocolate cream, biscuit punché au kirsch, morello-raspberry compote, Bourbon vanilla panna cotta from Madagascar and its morello cherry sauce. A creation available in stores from December 9th.
Serves: 8 to 10 people
Price: 110 euros
The La Scène Log
To pay tribute to the signature dessert of the Michelin-starred restaurant and to its alcove architecture, Stéphanie Le Quellec and Pierre Chirac unveil a delicate Christmas log with Tahitian vanilla, roasted Madagascan vanilla, almond praline, caramel glaze, with a crispy almond and brown sugar heart. Order at the restaurant or pick up from December 21st to 25th, 2020.
Serves: 6/8 people
Price: 120 euros
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Akrame's log
Produced alongside pastry chef Killian Le Houerou, Akrame Benallal celebrates Paris and its revolutionary past with his new trompe-l'oeil log. A life like Parisian pavé which deftly combines milk chocolate, smoked cardamom, candied lime, lemon buttercream and honey. With a total of only 100 copies, all numbered and signed, it is available for delivery or pick up at the Akrame restaurant from December 15th.
Serves: 6 people
Price: 120 euros
Angelina's Arabesque Log
Combining a mixture of spicy apples and pears, fondant caramel, a mousse of speculoos and vanilla ganache, this gourmet log shines at the top of the list of sweet creations signed by Angelina . Order online or pick up in-store.
Serves: 6/8
Price: 69 euros
The Brach log
This year 2020, the Brach in addition to its special Christmas pop up is offering a gluten-free log. A gourmet fir tree that consists of a crunchy base of honey and cashew nuts, a soft rum biscuit, an organic milk chocolate cream from Peru, a vanilla cream from Madagascar and cream made with orange blossom mascarpone.
Price: 95 euros
The Burgundy log
Inspired by the world of bees, Pascal Hainigue, pastry chef at the Burgundy hotel, dedicates his 2020 Christmas log to the busy little creatures. Combining a light mousse of lemon and Buckwheat honey from Loiret from Hédène, a lemon cookie, a caramel cream, a crispy buckwheat with hazelnut, honeycombs covered with buckwheat honey, it is available in limited edition and on order from December 15th to 28th, 2020.
Serves: 8 people
price: 100 euros
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The Fauchon log
Named Black Gold, this log imagined by pastry chef François Daubinet celebrates caviar. An astonishing creation which consists of Sturia caviar, blue vanilla from Réunion, a vanilla ice cream parfait, lemon caviar… Enclosed in a bark reminiscent of vanilla pods. Order and pick up in-store or at the Fauchon hotel.
Serves: 8 people
Price: 130 euros
The Ladurée x Jean-François Trap log
Inspired by the famous blanc-manger by Jean-François Trap , this log produced alongside La Maison Ladurée combines a sponge cake, a joconde cookie soaked in vanilla syrup, a whipped ganache, creamy vanilla from Comoros and Tahiti, runny caramel jivara, a vanilla mascarpone mousse from Comoros and Tahiti, a caramel opaline, and a white chocolate flower with a vanilla caramel heart. Available on December 22nd, 23rd, 24th and 25th, 2020 in Ladurée Royale, Ladurée Champs Elysées, Ladurée Bonaparte, Ladurée Beaugrenelle and in click & collect.
Serves: 6/8 people
Price: 68 euros
Christophe Adam's Berlingot log
In festive Christmas colors, this log designed by Christophe Adam takes the shape of a chocolate eclair in an XXL version. Available online and in Parisian boutiques, it combines a white chocolate ganache, pistachio and a raspberry melting heart.
Serves: 6/8 people
Price: 49 euros
The log by Cyril Lignac
This Christmas 2020, Cyril Lignac reinterprets a black forest in a log version. Along with Benoît Couvrand , it consists of a chocolate biscuit, kirsch cream, a compote of sour cherries, chocolate mousse, a thin crunchy sheet of chocolate, and milk cream with vanilla and chocolate shavings. To be ordered online at least 72 hours in advance.
Serves: 6 people
Price: 45 euros
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The Pure Coco log from the hotel Le Meurice
A refined log that takes you on a journey with its roasted coconut praline, dacquoise made from meringue and coconut powder, lemon gel with treetop pepper, flowing coconut praline, roasted coconut mousse with mascarpone covering the log and an iced layer with coconut milk, then sprinkled with grated coconut. Take out from December 15th until December 27th, 2020 at La Pâtisserie du Meurice by Cédric Grolet by order on the hotel website.
Serves: 8 people
Price: 80 euros
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The log of La Grande Epicerie
Safe bet when the holiday season arrives La Grande Epicerie is teeming with culinary gems. Signature log of the season, this last version combines a soft chocolate biscuit, crunchy peanuts, caramel insert, a ganache gianduja, and a cocoa streusel. All covered with a Jivara chocolate mousse.
Serves: 6 people
Price: 43 euros
The Sinner Log
Available in an incandescent palette, the Sinner log is not lacking in panache. In the colors of the Parisian hotel, it consists of a crunchy cocoa shortbread, a chocolate madeleine cookie with olive oil, a melting lemon ganache with black olive pieces and a dark chocolate mousse from Peru.
Price: 95 euros
Translated by Constance Caiola
