Our Most Extraordinary Logs from Hotels and Luxury Resorts
After a long, satisfying meal, the Yule log remains the centerpiece of the holiday season. Pastry chefs at hotels and luxury resorts are pulling out all the stops to be creative. Discover our selection of indulgent Yule logs.
Whether vanilla, chocolate, praline, or fruit-flavored—and in every shape and form—the Christmas logs served at hotels and luxury resorts are brimming with creativity. Every winter, pastry chefs take on this iconic dessert to reinvent it, blending a fresh take on tradition with gourmet creativity. Whether classic or modern, these creations promise festive gatherings and wonderful moments of togetherness.
The Burgundy: A Croissant-Style Yule Log
Léandre Vivier, pastry chef at the Burgundy Hotel, has created a Yule log inspired by the croissant, designed as a basket to share, whose graphic silhouette echoes the lines and layers of puff pastry. It combines a crispy almond-milk chocolate layer, a vanilla sponge, a creamy filling, and a milk chocolate and sweet clover mousse, along with an almond-vanilla praline featuring croissant pieces. A caramel made with chestnut honey from the Fontainebleau Forest adds the final touch—woodsy and indulgent.
- Price: €110
- Where to find it? Available December 15–31 via Click & Collect only; orders must be placed at least 48 hours in advance.
Four Seasons George V, “Le Passage du Traîneau”
Michaël Bartocetti, pastry chef at the Four Seasons Hotel George V, has created a Yule log with graphic curves evoking Santa’s sleigh gliding through the snow, its tracks tracing the silhouette of a Christmas tree. Beneath this decoration lies a reinterpretation of the Belle-Hélène pear: vanilla mousse and Williams pear enveloping a spiced pear confit (anise, green cardamom), a creamy dark chocolate from Cuba, an almond-vanilla crisp, and a Genoa sponge cake with almond slivers coated in vanilla-infused white chocolate.
- Price: €150
- Where to find it? Available for pre-order starting October 15 and for pickup at the hotel starting December 17, 2026.
Four Seasons Megève, La Télécabine
Pastry Chef Jonathan Chapuy presents the third edition of “La Télécabine de Rochebrune” in Megève, the hotel’s signature creation inspired by Megève’s heritage. This Yule log bridges the gap between alpine simplicity and Asian refinement: a white chocolate shell infused with raw sesame oil, a floral jasmine cream, soft vanilla caramel, a moist sesame biscuit, and a light mousse made with vanilla from Madagascar and Tahiti. It rests on a crispy base of dark chocolate and intense sesame praline.
- Price: €149
- Where to find it? Available by order from December 20 to 31, 2026, at the Four Seasons Hotel Megève.
Le Cheval Blanc, The Nutcracker
“Le Casse-Noisette,” a magical holiday log, features a caramel-glazed drum adorned with the Art Deco motif from the façade of Le Cheval Blanc Paris, which conceals a caramel-clementine dessert enhanced with Christmas spices and vanilla. Behind it, a 75% chocolate Nutcracker contains a crispy hazelnut praline center in the head and torso, and a sandy hazelnut gianduja in the lower part of its figure.
- Price: €190
- Where to find it? Available for pre-order on the website latelierdescreations.chevalblanc.com
Hôtel de Crillon, “An Underwater Odyssey”
With its unique shape, this Yule log fromthe Hôtel de Crillon is inspired by the lines of a submarine, paying homage to the marine world and the extraordinary explorations of Jules Verne’s *Twenty Thousand Leagues Under the Sea *. It combines a 68% dark chocolate mousse from Bolivia, a moist chocolate sponge cake, a hazelnut cream delicately flavored with cardamom, and a crunchy praline, in a composition that is both intense and harmonious.
- Price: €120
- Where to find it? Available December 4–30, 2026, at Butterfly Pâtisserie and via the online store. Pre-orders begin November 9 on the Butterfly Pâtisserie online store.
La Réserve Paris, the Bibliothèque Duc de Morny Yule log
Jordan Talbot, pastry chef at La Réserve Paris, draws inspiration this year from the Bibliothèque Duc de Morny for a sculpted Yule log whose reliefs evoke wood paneling and ornamentation, with motifs reminiscent of Rubelli silks and lampshades from the Caruso workshop. Three books with curved bindings pay homage to the 3,000 volumes in the room, topped with a slab of dark chocolate. This gluten-free dessert combines roasted Piedmont hazelnuts, vanilla, and caramel made with galabé sugar, while the chocolate bar contains a melt-in-your-mouth center of fleur de sel caramel and hazelnut praline, to be enjoyed with a cup of coffee.
- Price: €115
- Where to find it? Available in a limited edition; orders can be picked up on-site from December 22 to 25. Pre-orders open starting November 20.
Le Bristol Paris, La Couronne
Maxence Barbot makes the Christmas wreath—a symbol of hospitality and sharing—the central theme of his collection: thanks to a specially designed mold, his Yule log transforms into a chocolate wreath, with each holly leaf carefully sculpted. Inside, layers include a puffed rice crisp, a vanilla cookie, a yuzu and iyokan marmalade, a rice pudding center with candied kumquats and caramel, followed by a vanilla mousse with yuzu zest, all enveloped in a thin layer of milk chocolate ganache.
- Price: €130
- Where can you find it? Pre-orders begin November 25, 2026, via Click & Collect, for pickup between December 16 and 31, 2026.
The Ritz Paris, “Cœur d’Ourson”
Olivier Lainé, pastry chef at the Ritz Paris, has created “Cœur d’Ourson,” a Yule log inspired by childhood memories and moments shared with family. The teddy bear contains a white chocolate center with vanilla marshmallow and wears a dark chocolate cap topped with toasted bread praline. Its chiseled base holds a dessert layer: 65% Peruvian chocolate mousse with spices, vanilla cream, fleur de sel hazelnut caramel, a moist chocolate chip cookie, and a chocolate-hazelnut praline crunch.
- Price: €180
- Where to find it? Available from December 1 through 30; order 48 hours in advance from the Ritz Paris.
The Mandarin Oriental, the Imperial Yule Log
For Christmas, the Mandarin Oriental Paris draws inspiration from Chinese culture with “L’Impériale,” a colorful Yule log created by consulting pastry chef Julien Dugourd. Its 32-cm pompom shape, handcrafted from silky threads, features red and gold—the colors of major Asian festivals. Inside: black sesame crisp, madeleine sponge, clementine marmalade, mandarin-jasmine cream, black sesame praline, and vanilla mousse.
- Price: €98
- Where to find it? Available at the Cake Shop from Monday, December 21, through Sunday, December 27, 2026. Pre-orders begin December 14.
The Park Hyatt: A Yule Log Inspired by Korean Art
Naraé Kim, pastry chef at the Park Hyatt Paris-Vendôme, pays homage to bojagi, the Korean art of wrapping gifts in a square of fabric—a symbol of respect, generosity, and kindness. Her BOJAGI Yule log, with its clean lines, is sculpted to resemble fabric delicately tied around a gift. Beneath its immaculate exterior: black tea sponge cake, chestnut buttercream, chestnut cream, vanilla caramel, chestnut mousse, and pear mousse, accented with a crispy speculoos layer and finely diced chestnuts.
- Price: €110
- Where can you find it? Available on-site.
Shangri-La Paris, La Feuille de Chêne
Timothy Lam, pastry chef at Shangri-La Paris, reimagines the Christmas log—a symbol of protection, prosperity, and renewal—in the shape of an oak leaf. Featuring a variety of hazelnut textures (sponge cake, crisp, mousse, cream, and praline), it uses French Pauetet hazelnuts, selected from producer Mathieu Martinet. Three acorns made of bronze powder and filled with hazelnut praline crown the dessert.
- Price: €128
- Where to find it? Available on-site.
The Peninsula Paris, l’Épi de Blé
Created by Anne Coruble, pastry chef at The Peninsula Paris, this Yule log takes the majestic form of an ear of wheat, a universal symbol of prosperity, abundance, and renewal. Inside: a delicately toasted vanilla mousse, whose warm notes harmonize with a comforting cereal-infused dulce de leche. At its heart, French toast reveals a rich, melt-in-your-mouth texture, accompanied by an intense and aromatic vanilla caviar. A lightly salted toasted bread crisp adds the finishing touch.
- Price: €120
- Where to find it? Available for pre-order starting December 1 and for pickup on-site from December 21 to 31, 2026, at Le Lobby restaurant.
Waldorf Astoria Versailles, “Simon’s Winter Notebook”
“Simon’s Winter Notebook” is hand-sculpted and molded by Eddie Benghanem, pastry chef at the Waldorf Astoria Trianon Palace Versailles, and his team. This dark chocolate creation is modeled after a vintage suitcase—a symbol of Simon’s travels—on which the traveling sheep takes a seat to recount his adventures and the memories he has brought back from his journeys. Inside: a dark chocolate, a milk chocolate, and cacao nibs from Maison Nicolas Berger.
- Price: €120
- Where to find it? Orders open starting November 19, 2026. Pickup begins December 18, 2026, at the hotel.
Le Royal Monceau, “L’Envoûtée du Bar Long”
At the Royal Monceau, beneath this monochrome wrapper accented with gold lies a light mousse made with two varieties of vanilla—from Madagascar and Tahiti—a soft praline with Piedmont hazelnuts, a tangy mandarin marmalade, a light hazelnut cookie, and a hazelnut crisp enhanced with a pinch of Guérande fleur de sel.
- Price: €105
- Where can you find it? Available for pre-order starting November 1, 2026, at shop-leroyalmonceau.com, with pickup within 24 hours via Click & Collect from November 13 through December 31, 2026.
Le Prince de Galles, the Christmas Collection
At Le Prince de Galles, the Yule log is hidden beneath a house made of speculoos shortbread and delicately decorated with white meringue, evoking the magical atmosphere of Christmas. It is coated in milk chocolate “velvet” and topped with coconut cream, reminiscent of a snowy landscape. Upon tasting, it reveals a deliciously crisp texture, a gingerbread cookie, and a compote of pineapple, passion fruit, and guava—pan-seared with spices and flambéed with rum—all enveloped in a coconut and lime mousse that unfolds with each bite.
- Price: €95
- Where can you find it? Available for reservation starting November 12.
Les Sources de Caudalie, the Christmas ball
At the heart of this new creation, Anthony Chenoz reinterprets rice pudding—a familiar evocation of childhood desserts—with a vanilla mousse and a citrus confit combining orange, lemon, mandarin, and yuzu. A creamy yuzu filling extends this tangy flavor profile, while a moist almond cake highlights its richness. Added to this is puffed rice combined with chocolate in a crispy layer, then transformed into praline within a white chocolate bar. A second white chocolate bar with yuzu, stamped with the Sources emblem, adds freshness and vibrancy to the tasting experience.
- Price: €90
- Where can you find it? Orders accepted from mid-November through December 15, 2026. Pickup between December 23 and 25 at Les Sources de Caudalie.
Plaza Athénée, “Au pied du sapin”
The Plaza Athénée Hotel presents a Yule log that invites you to a veritable feast of gourmet surprises. The first treat reveals a dessert where the richness of nuts meets the freshness of citrus fruits. A crispy hazelnut and pecan base is topped with a soft cookie and a pecan praline delicately paired with the lightness of a fluffy sponge cake.
- Price: €180
- Where to find it? Available starting Monday, November 2, 2026, at dorchestercollection.com
Le Meurice, the Cedrico Yule Log
Cedrico, the signature Yule log of Cédric Grolet, pastry chef at Le Meurice, features a white chocolate mousse with vanilla-infused mascarpone. Its crunchy shell reveals all the flavors of a flourless chocolate cookie. Inside, dessert lovers will discover a mousse made with vanilla, dark chocolate, and milk chocolate. A hazelnut spread from Cédric Grolet’s chocolate workshop adds a creamy richness to the experience.
- Price: €75
- Where can you find it? Available for pickup from Monday, December 7, through Thursday, December 31, 2026.
