The most beautiful palace logs for Christmas 2023

Yule logs are true culinary treasures, fusing the art of pastry-making with the festive spirit of end-of-year meals. In the heart of the palaces, pastry chefs deploy all their talent to create exceptional logs. These refined delights are much more than just desserts; they embody elegance and creativity, adding a prestigious touch to your end-of-year celebrations. Prepare to be enchanted by the finest palace logs.

Aleksandre Oliver's log for the Hôtel du Palais, Biarritz

Pastry chef Aleksandre Oliver has created a Yule log inspired by "Eugénie" hot chocolate for the Hôtel du Palais. Combining chocolate, sweet spices and Lot-et-Garonne hazelnuts, this elegant creation, adorned with chocolate scrolls, offers a gourmet experience, on reservation or pre-payment.

• Price: 95 euros for 8 people
• By reservation or prepayment
• www.hoteldupalaisbiarritz.com

Anne Coruble's log for The Peninsula Paris

The gourmet creations of chef Anne Coruble come to life at The Peninsula. Three chocolate petals filled with Piedmont hazelnut praline open onto a crunchy base of roasted hazelnut and black cardamom. Inside, a vanilla-hazelnut marble, a Creusois cookie and a hazelnut cream with smoky notes. Accompanied by stracciatella yogurt cream with Peruvian milk chocolate and smoked praline with fleur de sel.

• Price: 120 euros
• Pre-orders from Friday December 1ᵉʳ (required 72 hours in advance minimum)
• On-site collection from Tuesday December 19 to Sunday December 31, 2023 at Le Lobby restaurant, 19 avenue Kléber 75116 Paris.
• www.peninsula.com

Quentin Lechat's log for the Royal Monceau

Quentin Lechat, head pastry chef at the Royal Monceau - Raffles Paris, has teamed up with Messika for a limited edition of his Christmas log. This beautiful creation of praline, cream, crunch and bavaroise features vanilla. An unexpected gourmet touch with a cascade of golden, caramelized choux, reminiscent of gold and diamonds, in a nod to the first Messika boutique.

• Price: 110 euros
• Orders via the Royal Monceau - Raffles Paris online boutique from November 25 to December 23.
• www.leroyalmonceau.com

Naraé Kim's log for the Park Hyatt Vendôme-Paris

This year, pastry chef Naraé Kim skilfully fuses pastry and art for the Park Hyatt. Her log, conceived as a sublime jewel, has been created in two versions. One features a chocolate mousse, dark fruit compote (blackcurrant, blackberry), vanilla ganache, speculoos crisp, chocolate cookie, blue flower and blueberry glaze. The other is a herbal mousse, with blackcurrant and blackberry compote, tagetes cookie, speculoos crisp, blue flower and blueberry glaze.

• Price: 115 euros
• Information and reservations: 01 58 71 10 60
• www.hyatt.com/fr

Nicolas Guerico's log for the Lutetia Paris

This year, pastry chef Nicolas Guercio unveils the "LuLu" log, a true work of realistic art representing the Lutetia Paris mascot, Shar-Pei LuLu. The dark chocolate puppy is packed with sweet flavors, with a gluten-free chocolate cookie, a lime crunch enhanced by a passion fruit cream and a Madagascar vanilla mousse.

• Price: 130 euros
• Available as a limited edition by reservation only
• Withdrawals are to be made at the Hotel Lutetia Paris on December 23 and 24, 2023.
• www.laboutique.hotellutetia.com

Aymeric Pinard's log for Airelles, Château de Versailles

The "Les Jardins de l'Orangerie" log, the fruit of collaboration between Aymeric Pinard, pastry chef at Le Grand Contrôle, and Stéphane Duchiron, Chef de Cuisine at Alain Ducasse, offers an exceptional taste experience. This creation combines a pistachio cookie, a praline crunch with crushed pistachios, and a pistachio cream, forming a divinely sublime whole. The emblematic garden motifs come to life in a light orange blossom-scented mousse, delicately adorned with praline.

• Price: 110 euros
• Limited edition
• Orders from November 19, 2023
• Pick-up at restaurant from December 20
• www.ducasse-paris.com/fr

Jonathan Chapuy's log for Four Season Megève

For the Four Season Megève, Executive Pastry Chef Jonathan Chapuy has created a sweet Christmas tree-shaped log. The log combines a crunchy, lemony pine nut praline with a soft pine nut cookie. The harmony of flavors continues with a comforting fir and milk chocolate cream, intensified by a 65% cocoa dark chocolate mousse, perfectly married to the fir aromas. This culinary symphony reaches its climax with a fresh note of clementine marmalade.

• Price: 139 euros
• Available at Four Seasons Megève Collection hotels from December 15 to December 30.
• Order at least 48 hours in advance
• www.fourseasons.com

Jeanne Lecourt's log for Saint-James Paris

The new head pastry chef at the Saint-James Paris hotel has imagined a triptych of flower hearts. You'll discover a 100% vanilla heart, tender and subtle, blending three rare vanillas. Next, a gourmet heart of hazelnut and black cardamom. Finally, savor a heart of dark chocolate and elderberry, an intense experience. A log that reinvents tradition.

• Price: 55 euros
• Pre-orders from December 4, with pick-up on December 23 and 24.
• www.saint-james-paris.com

François Perret's log for the Ritz Paris

For the 125ᵉ anniversary of the Ritz Paris, chef François Perret offers a spectacular log. Resting on a crisp base, it hides a vanilla almond praline, ganache and Madagascar vanilla mousse beneath a meticulously decorated golden icing. Available in 125 pieces only, this creation promises an explosion of flavors.

• Price: 150 euros
• Available online from November 27
• www.ritzparislecomptoir.com

Maxime Frédéric's log for Cheval Blanc Paris

Maxime Frédéric, head pastry chef at Cheval Blanc Paris, invites gourmets to climb aboard his "chocomotive". The dark chocolate locomotive houses a crunchy Gianduja bar, while the wagon overflows with chocolate-coated caramelized hazelnuts. The festive dessert, with notes of gingerbread, orange, caramel, cinnamon and cardamom, is decorated with the windows of La Samaritaine.

• Price: 220 euros
• Pre-order on
• Collection from December 20 to 25, 2023
• www.chevalblanc.com/fr/maison/paris

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Mathieu Carlin's log for Le Crillon

This year, Matthieu Carlin, Executive Pastry Chef at the Hôtel de Crillon, A Rosewood Hotel, has designed and created the must-have Yule log in collaboration with designer Victoria Wilmotte. It features a Petit Suisse mousse that awakens the taste buds with its fizz, combined with Tahitian vanilla rice. It rests on a light base of Joconde cookie, accompanied by a creamy caramel for a gourmet touch, all topped with a puffed rice crunch.

• Price: 118 euros
• Available for pre-order from November 23, 2023.
• www.rosewoodhotels.com

Romain Ricciardi's log for The Maybourne Riviera

The Maybourne Riviera's pastry chef, Romain Ricciardi, is seeing red this Christmas. The log features a soft Genoa bread cookie adorned with almonds. A delicate vanilla mousse combines with the sweetness of pear poached in caramel and exotic four spices (cinnamon, nutmeg, cloves, black pepper).

• Price: 70 euros
• To order, 48 hours in advance
• Available from December 15 to 31, 2023
• www.maybourneriviera.com

Adrien Bozzolo's log for the Mandarin Oriental, Paris

Return to childhood with the log created by Mandarin Oriental pastry chef Adrien Bozzolo. Taking the shape of an enchanted tree, the log features a hibiscus crunch, a coconut cookie, a coconut cream, a mango insert and a light coco-rose mousse.

• Price: 130 euros
• Available at the Mandarin Oriental cake shop, Paris, from December 20 to 26.
• www.mandarinoriental.com

Antoine Bouchard's log for Sofitel Le Scribe

Antoine Bouchard, sous-chef at Sofitel Le Scribe Paris Opéra, offers a log in tribute to the Jockey Club. The four jockeys and their horses, wrapped in milk chocolate, conceal a unique blend of flavors and textures. Inside, discover a gourmet Piedmont hazelnut cookie, vanilla caramel, hazelnut cream and chocolate hazelnut crunch. This astonishing creation rests on an edible base, similar to a crunchy hazelnut chocolate bar.

• Price: 95 euros
• Available to order from December 10, 2023 to January 5, 2024.
• www.sofitel-le-scribe-paris-opera.com

Cédric Grolet's log for Le Meurice

Pastry chef Cédric Grolet and his executive pastry chef François Deshayes have particularly excelled in exploring the different facets of vanilla, going so far as to visually recreate its pod. Thanks to his talent, creations such as vanilla praliné, vanilla coeur coulant and vanilla mousse have become must-have delights for lovers of this delicate spice.

• Price: 150 euros
• Limited edition, pre-order only
• www.dorchestercollection.com

Claire Santos Lopes' log for Le Royal Champagne

The pastry chef at Le Royal Champagne has created a log inspired by the magnificent chandelier in the hotel's entrance hall. Named Eden, this pastry is enjoyed from the taste bud to the tassel. Each slice is made up of two entremets, pear and chestnut. One of the two entremets is a creamy chestnut mousse with glazed chestnut slivers. The second is a pear confit with Champagne pear pieces, enhanced with lime and Mexican vanilla. Each log will be accompanied by a piece from the Windfall collection.

• Price: 150 euros for 6 slices
• Limited edition, by pre-order only
• www.royalchampagne.com

Here, the log embodies the elegance and savoir-faire of these exceptional establishments, offering a festive and tasty meal worthy of the most sumptuous moments. These creations, true sweet jewels, illuminate our celebrations with magic and gourmandise.