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Michaël Bartocetti is one of the most talented pastry chefs on the Parisian scene. Every winter, he creates Christmas logs that are both enchanting and chic. This year’s design features the tracks of Father Christmas’s sleigh, a cheerful motif on a snow-white, Christmas-tree-shaped dessert. The sophisticated and well-balanced recipe draws on the classic elements of the famous Belle-Hélène pear dessert: a vanilla and Williams pear mousse, a lightly spiced Williams pear confit, a hint of aniseed, a touch of green cardamom, a Cuban dark chocolate cream, a moist Genoa sponge, roasted almond slivers coated in vanilla-infused white chocolate, all set on a crisp almond and vanilla base. The Yule log will also be available as a plated dessert during the Christmas tea service at La Galerie at the hotel from 4 December 2026
Inspired by the Advent wreath, an essential symbol of the festive season, the pastry chef at the (one and only) luxury hotel on the Left Bank, Nicolas Guercio – one of Paris’s finest pastry chefs – has reinvented the wheel with a sophisticated recipe and a design that’s sure to wow. His Yule log consists of shortcrust pastry, a pecan biscuit, pear confit, finely diced fresh pears, homemade pecan praline with roasted notes, and a light vanilla mousse, all decorated with white chocolate bells, small balls of rock sugar, roasted pecans and wafer sheets, better known as communion wafers.
A symbol of prosperity and abundance, the ear of wheat is one of the signature motifs of the Parisian jewellery house Chaumet, which has co-created this Christmas design. Conceived by the talented pastry chef at The Peninsula Paris, Anne Coruble, it showcases a sublime interplay of textures and flavours centred around a toasted vanilla mousse, a cereal-infused dulce de leche, melt-in-the-mouth French toast, an intense vanilla caviar, wheat semolina with milk, and a toasted bread cream. A true gem of a dessert to be savoured… with your eyes closed!
Inspired by the Iron Lady - and by the breathtaking view from the Eiffel Suite within the hotel - pastry chef Myriem Ait Yala has created a sparkling, limited-edition Yule log that’s sure to take you back to your childhood, featuring a moist vanilla-hazelnut marbled cake, a melt-in-the-mouth hazelnut gianduja ganache, a crunchy hazelnut crisp and a vanilla bavaroise. Simple yet effective, with flavours that will delight young and old alike!
Overseeing the creation is one of France’s greatest chefs, Frédéric Anton, who has been awarded two Michelin stars for this truly unique establishment; the Jules Verne restaurant overlooks Paris from the first floor of the Eiffel Tower. For this creation, pastry chef Kévin Rabateaud has devised a gourmet take on the Jules Verne restaurant and its sweeping views over the capital, set on a base that echoes the tower’s metal structure: he combines comforting winter flavours with a light gingerbread mousse, a pear compote and a mandarin confit. And the surprises don’t stop there: the tower’s pillars are made of milk chocolate with 46% cocoa, filled with a crunchy gingerbread praline.
The iconic mug from Café Kitsuné – a pioneer of matcha in Paris since 2014 and a speciality coffee shop – is transformed here into a patisserie creation thanks to pastry chef Yann Brys, a Meilleur Ouvrier de France. The simple coffee cup is transformed into a giant Yule log to share, taking the form of a mouth-watering trompe-l’œil: no fewer than four layers of sponge cake, soaked in matcha, are filled with a citrus compote and mascarpone cream, all resting on a crisp almond base.
Chef Nicolas Pastot adds a touch of sparkle to the festive season with this sparkling creation: a pastry trompe-l’œil that looks just like a pack of tonic water cans! This gluten-free Yule log is coated in a thin layer of white chocolate, set on a crisp almond shortbread base, and comprises a moist sponge, a delicately vanilla-flavoured compote of mango and passion fruit, a creamy filling and a lychee mousse enriched with marine collagen! Exotic… and healthy!
A signature festive creation from Big Mamma’s food market, this trompe-l’œil by pastry chef Thomas Zachariou pays homage to an icon of Italian cuisine: the burrata, in an XXL and (very) indulgent version. Hidden beneath a crispy base of puffed rice, coconut and white chocolate lies a low-gluten coconut biscuit, a Madagascar vanilla mousse and homemade marshmallow, with a creamy centre of mango-passion fruit coulis and coconut rice pudding.
We’re smitten with the recipe for this trompe-l’œil created by Printemps’ pastry chef, Bryan Esposito, which looks just like a ball of wool - a nod to the department store’s winter theme. Above all, we adore his recipe for Forêt-Noire – a rarity these days – hidden beneath its ivory colour: Inside, a cocoa sponge with chocolate chips, a compote of morello cherries and Amarena cherry pieces, a 70% dark chocolate mousse and a Madagascar vanilla cream. It’s all a very limited edition: no more than 100 pieces!
Finding the ideal Yule log is just one part of getting ready for the festive season. In between seasonal food shopping and the search for the perfect gift for family or friends, Christmas shopping in Paris is a magical and essential experience.
Wonderful department stores, animated window displays, markets with artisanal crafts... don’t waste time searching. Get our guide to plan your Christmas shopping.
Beneath its immaculate decoration, this limited-edition Yule log forms part of a gourmet collection inspired by snow-capped peaks… Inside, sweet flavours await: blueberry jam, a hazelnut financier biscuit, a vanilla bavaroise and a hazelnut streusel. Pauline Zerouali and Matthieu Turin, both former chefs at the George V, have made a habit of featuring hearty, comforting flavours in their patisserie, which opened in November 2025.
Inspired by the Korean tradition of wrapping gifts in a square of fabric, the Bojagi, Narae Kim, the hotel’s pastry chef, has reimagined this age-old tradition from her beloved homeland for her festive dessert. Hidden within this lovely ‘gift’ is a Yule log comprising a black tea sponge, a chestnut buttercream, a chestnut cream, a vanilla caramel, a chestnut and pear mousse, and finely diced chestnuts, all set on a crispy speculoos base. Sophisticated, the Yule log is perfectly balanced - neither too sweet nor too rich… just like all of Narae Kim’s creations!
Among his extensive Christmas collection inspired by the world of the circus, Pierre Hermé makes his mark in style with a log featuring flavours of Madagascan vanilla, pecan praline and fleur de sel caramel - one we can’t wait to try! This ‘simple’ version can also be transformed into an exceptional centrepiece when paired with its spectacular circus big top made from dark, white and milk chocolate (adorned with ‘Infiniment’ pecan praline). Weighing in at 5.2kg of chocolate (€680), it’s sure to leave guests speechless come dessert time!
A new chapter for this Parisian patisserie: Damien Angelucci, a long-standing collaborator of Christophe Michalak who has set sail for new culinary horizons, is launching his first Christmas collection under his own name. This signature piece from the collection is a tribute to the finest cocoa beans, sourced from faraway lands… by sail! The cloud conceals a shortbread made with cocoa nibs from São Tomé, a melt-in-the-mouth biscuit made with 100% Indonesian cocoa, a creamy filling made with 60% Madagascan cocoa, and a mousse made with 80% Peruvian cocoa. The sail, made from 75% Venezuelan chocolate, is accompanied by a cocoa pulp gel, all set on a slab of crunchy praline with popcorn. Finally, 16 mini bears complete this exceptional creation.
Alain Ducasse and his teams have concocted a veritable Provençal feast for this pâtissier’s log with the melodious flavours of the Mediterranean: a mirliton sponge with ground almonds, enhanced with citrus zest, a crisp layer inspired by torta sbrisolona - a shortbread cake originating from Lombardy - and, at its heart, a grapefruit and lemon marmalade, dotted with segments of lemon, orange, lime and grapefruit, as well as a light bergamot mousse, all enveloped in a delicate veil of dark chocolate.
Tradition has its merits! Beneath its demure appearance, Nina Métayer’s Yule log reveals seasonal flavours: and beneath its apparent simplicity, comforting flavours: a crispy layer of milk chocolate, praline and crêpes dentelles, a flourless cocoa biscuit; a caramel made with Charentes-Poitou PDO butter, a pinch of fleur de sel, a pear compote, finely diced fresh pears, a light Madagascar vanilla mousse and a white velvet decoration sprinkled with whipped vanilla ganache, vanilla powder and white chocolate.
The beauty and uniqueness of Christmas Yule logs reflect the exceptional craftsmanship of master artisans. If you are inspired by these gourmet creations, why not pass from tasting to creating? Pottery, carpentry, perfumery, etc.
Treat yourself or someone else a unique opportunity to learn a craft. Themanual workshops are the perfect gift experience for a memorable festive season.
