From trompe-l’oeil to the one to discover under a dome, chefs and pastry chefs are not left out of the imagination. Each Yule log tells a story and awakens the taste buds, but none will last long!
Lumière
With his white chocolate, beeswax mousse, vanilla cream infusion, pieces of hazelnuts, marmalade and clementines, chef Pierre-Jean Quinonero of Burgundy Paris amazes us with his candles to taste!
Totem
Pastry chef Benoît Castel has joined forces with Matali Crasset to create a totem face made from orange blossom, almond, honey caramel, all accompanied by a cocoa peel cream.
Magie de Noël
Sheltered under its tree, this dessert signed Vincent Guerlais reveals a milk chocolate mousse with vanilla poached pears, caramel and brownie with almond chips.
Poire d’amour
At Dalloyau, chef Jérémy Del Val breaks traditional codes with a gourmet candy with two vanilla, caramel, pear, praline and pecan nuts.
Mille et une nuits
Stéphane Arrête offers an oriental palate with pistachio, orange and cardamom and chocolate topped by a chocolate and orange dome.
Bûche chocolat
Jeffrey Cagne offers a raw dessert made from chocolate, creamy caramel, tonka bean ganache, salt flower caramel insert and Madagascan vanilla.
La Sainte-Victoire
Head for the Saint-Victoire mountain which inspired chef Jean-Christophe Jeanson at Lenôtre. Mandarin confit, tangerine, pine nut and hazelnut praline, chocolate mousse are served with a tangerine and olive oil sorbet.
Festive
At the Plaza Athénée , a fir tree ball hosts a chocolate cookie, confit of mucilage, chocolate mousse, praline, cocoa and cascara-infused milk chocolate mousse. © Laurent Fau
Bois flotté
At Royal Monceau , Quentin Lechat presents a driftwood with brown mousse, vanilla ganache covering a chestnut cream heart, vanilla caviar with candied lemon, and buckwheat biscuit, all carved by hand. @ Romeo Balancourt
La cuillère à miel
At Shangri-La , pastry chef Maxence Barbot offers an XXL spoon composed of circular desserts with buckwheat honey mousse, a joconde biscuit with hazelnuts and buckwheat pieces and candied yellow lemon, on a crunchy handle.
Mont Blanc
Imagined as a box, Valentin Garnot ‘s Yule log is made with chestnuts, broken meringue, blackcurrant confit and vanilla panacotta.
Tube Glacé
Nomad, David Wesmaël ‘s frozen Yule log is a melting and crunchy frozen chocolate candy with wallpaper-like decorations!
Bisou bisou
At Fauchon , François Daubinet takes up the codes of the black forest: sour cherries, vanilla mousse, kirsch syrup, chocolate mousse and chocolate leaves compose this pulpy mouth.
Cecile Papapietro-Matsuda
