Even after a gargantuan meal, there's always room for a Yule log. In luxury hotels and palaces, chefs have shown no shortage of creativity when it comes to making a splash at the end of a meal. This year, some of them have made a particular impression thanks to the inventiveness of their pastry chefs. a case in point is the "Flocon" log by chef Nicolas Guercio at the Lutetia. More than a simple dessert, this magical work of art reveals a music box, something never seen before during the Christmas season! Pretty, delicious and playful, this star will leave no guest unmoved.

Clean lines, delicate ornamentation... The architecture of these palaces served as a model for the pastry chefs to design logs as refined as the venues themselves. At the Prince de Galles, a Luxury Collection Hôtel Paris, chef Hélène Kerloeguen paid tribute to the patio's mosaic columns. At the Royal Monceau, Raffles Paris, Yazid Ichemrahen and his Executive Chef Alexandre Favre highlighted the entrance marquee in their signature log. A delicate, meticulous creation. at La Réserve Paris, the "L'Étoile Gabriel" log pays homage to the Signature restaurant, with its textures and golden hues of Cordoba leather adorning the walls of the hotel's dining room.

L'Étoile Gabriel by La Réserve Paris

julie Limont

• inside: an entremets composed of a cocoa crisp enhanced by a hint of fleur de sel offers a textured, savory base. On this shortbread lies a soft chocolate cookie, whose sweetness contrasts harmoniously with the more intense notes of a buckwheat-infused creaminess and a creamy salted butter caramel. The log is topped with a Grand Cru chocolate mousse, whose richness and depth in the mouth crown this festive creation.
• A log imagined by 3-Toques chef Jérôme Banctel and pastry chef Jordan Talbot for La Réserve Paris
• Price: 90 euros

The "Flocon" log at Lutetia Paris

• inside: Like a revisit of the traditional Mont-Blanc, the log contains a sweet dough, chestnut cookie, chestnut cream, blackcurrant confit spiced with Timut pepper, puffed meringue, chestnut mousse and white chocolate coating
• A log imagined by Nicolas Guercio for the Lutetia Paris
• Price: 145 euros

Signature log at the Prince de Galles, a Luxury Collection Hotel, Paris

• inside: a delicious pistachio crisp and cookie, bringing a touch of sweetness, with an orange blossom mousse, fragrant and slightly sweet, very pleasant in the mouth. The whole is enhanced by a compote of Corsican clementine and tangerine, which adds a fresh, fruity touch to the end of the meal.
• A log imagined by Hélène Kerloeguen for Prince de Galles, a Luxury Collection Hotel
• Price: 95 euros

La Marquise" log at Royal Monceau - Raffles Paris

• inside: a chocolate cookie, a chocolate mousse infused with farmhouse milk and Christmas spices, and a melting heart of caramel and praline.
• A log imagined by chef Yazid Ichemrahen and Alexandre Favre for Royal Monceau - Raffles Paris
• Price: 90 euros

Les Airelles Château de Versailles royal Yule log

• inside: a chestnut honey cookie, coated with a beeswax-infused honey mousse, a citrus heart for a touch of freshness, a pollen cookie and a propolis cream.
• A log imagined by chef Aymeric Pinard for Les Airelles Château de Versailles, Le Grand Contrôle
• Price: 115 euros

The Burgundy Fleurs d'Hiver log

• inside: chestnut, blackcurrant, meringue, lime, vanilla, juniper berries.
• Created by chef Léandre Vivier for Le Burgundy
• Price: 105 euros

The Yule log at the Four Seasons Hotel George V

• inside: a tapioca milk with Tahitian vanilla, enhanced by a pear confit with bergamot zest. A balancing act whose lactic and fruity notes will refresh your taste buds. Finally, a milk and dark chocolate mousse, subtly spiced with a hint of lemongrass, coats the creation, adding enveloping, comforting flavors
• A log imagined by pastry chef Michael Bartocetti for the Four Seasons Hotel George V
• Price: 135 euros

The "We will rock you" log at Kimpton Saint-Honoré Paris

• inside: a rock'n'roll collaboration between iconic guitar brand Gibson and Kimpton Saint-Honoré Paris. Dark chocolate shell, 75% chocolate mousse, exotic insert (mango, banana, passion fruit and pineapple), buckwheat praline, chocolate brownie cookie.
• A log imagined by Montecito restaurant pastry chef Nicolas Pastot for the Kimpton Saint-Honoré Paris
• Price: 90 euros

Hôtel de Crillon logs, A Rosewood Hotel

• inside: choice of 68% Bolivian dark chocolate mousse, soft chocolate cookie, gianduja heart with fleur de sel roasted hazelnuts, crunchy shortbread, chocolate icing. Tahitian vanilla mousse, buckwheat crunch, Madagascar roasted vanilla cream, Pain de Gènes, vanilla glaze. Mousse cheesecake passion, sweet spice cookie, mango passion compote, crispy coconut shortbread, exotic glaze.
• Created by pastry chef Matthieu Carlin for the Butterfly Pâtisserie boutique at theHôtel de Crillon, A Rosewood Hotel.
• Price: 80 euros

The Shangri-La Paris log

• inside: a crisp chocolate cookie with fleur de sel reveals a creamy, frosted vanilla mousse, supplied by Galand Vanille, a passionate distributor. At its heart, roasted pear marmalade with Christmas spices adds an exquisite gourmet touch.
• A log imagined by Maxence Barbot for the Shangri-La Paris
• Price: 128 euros

The Imperial Trunk at Mandarin Oriental, Paris

• inside: The trunk, finely sculpted in 70% chocolate and designed by Julien Dugourd, reveals a refined pastry creation at its heart. It features a feuilletine crisp, a smooth chocolate cream, a soft chocolate cookie, all sublimated by a jasmine-infused passion coulis and a jasmine-scented exotic cream. This gourmet masterpiece is enveloped in a Guanaja 70% chocolate mousse, made from a blend of exceptional cocoas from Trinidad, Dominican Republic, Jamaica, Ghana, Ivory Coast and Madagascar.
• A log imagined by Julien Dugourd for the Mandarin Oriental, Paris
• Price: 140 euros

The Royal Peacock log at Trianon Palace

• inside: Gourmet cake base, toasted almond cookie, light vanilla cream, homemade popcorn infusion, gourmet milk chocolate cream and homemade popcorn praline, thin shell of 60% "Nicolas Berger" milk chocolate covered with toasted corn crisp.
• A log imagined by Eddie Benghanem for the Waldorf Astoria Versailles - Trianon Palace
• Price: 110 euros

The "Hespéridée" log from Peninsula Paris

• inside: This log combines a crunchy vanilla-lemon base with a hemp oil and olive cookie, enhanced with lemon pulp. The lemon-bergamot paste is complemented by a raw-milk cheesecake and a light ribot-milk mousse. A tangy final touch comes from candied Amalfi lemon, fresh and caviar, all enrobed in white chocolate and yoghurt.
• A log imagined by Anne Coruble for The Peninsula Paris
• Price: 80 euros

The Ritz Paris Madeleines Entrelacées log

• inside: A subtle marriage between the fruity sweetness of pear and the intensity of chocolate.
• A log imagined by François Perret for the Ritz - Paris
• Price: 95 euros

Nolinski and Brach Paris logs

• inside: The "La Botte du Père Noël" log features an almond-agrume cookie, topped with vanilla-mandarin cream and a red fruit compote. It is coated with a light vanilla mousse and a dried fruit crunch. Small praline chocolate gifts add a magical touch. The "Le Bonnet du Père Noël" log combines an almond meringue cookie with a raspberry and blackcurrant compote. It is topped with a wild berry cream, Madagascar vanilla mousse, vanilla marshmallow and almond crunch.
• A log imagined by Yann Brys for Evok Collection's Paris addresses
• Price: 78 euros