DC's

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ilikeyoualot, 20
It’s time for me to admit that I am no good.

I have never had sex with a man, but if that is part of your method of controlling me, I accept it. My few times having sex with women have been terrible.

I would love to be kept away from human contact. If I could be in a dungeon or jail cell at all times, that would be perfect. I have thought of committing a crime and getting myself sent to prison for real.

I do not care what I look like. That is up to you. I like the idea of having my testicles removed, also my cock. If you would like to remove my tongue so that speech is no longer part of my life, I think that is an excellent idea.

Comments

ilikeyoualot (Owner) – Nov 24, 2025
I think I finally found someone truly sick enough to truly ruin me. Someone I’ve given all my details too but also humiliating videos of me drinking my own piss and eating my own shit. The trick is to find someone who hates you.

Kasper_the_polish_ghost – Nov 20, 2025
The hole is so big that you can throw an apple inside.

ilikeyoualot (Owner) – Nov 17, 2025
So far I like being belittled, humiliated, getting rimmed, and being fisted, gaped, and, prolapsed most of all.

 

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pliéboy, 18
Young, flexible ballet student — fit, smooth, and always in motion.
I spend my days perfecting form and balance; at night, I want to surrender that.
I have a short refractory period and love having load after load milked out of me and fed back to me, but that’s not a requirement.
Ownership vibes more than welcome.

Comments

pliéboy (Owner) – Nov 7, 2025
Please stop with the fake military profiles.

AussieLAD – Nov 6, 2025
bruh mascular bit ruff looking acting 8.5 cut gym hero junkie party guty get spun af and naked with you ne day aye awesome face gimme gimme

Vince728281 – Nov 6, 2025
Hi I do everything for you hot me up and i suck your gum out of your Dick!

upforanythingjake – Nov 6, 2025
Wanna try some fingering your ass and shit comes out from you. And eat it.

 

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oneforall-allforone, 18
kinda willing do whatever it takes to be spoiled rotten hehe 😉

Comments

MasterOfSex – Nov 11, 2025
fist him or whatever

danny – Nov 9, 2025
Bring as much 420 and coke as you can fit in your pockets.

oneforall-allforone (Owner) – Nov 5, 2025
not sure if im sexually attracted to guys or if i just dont mind doing things i kind of hate haha

LodgerFromHell – Nov 2, 2025
fragrance of decency is missing

 

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Goldielocks, 19
2025 model research-chemical rape-toy desperate to be kept in a non-stop chemed-out hypersexual coma.

Bootybumps until I’m permanently horny, pupils blown, hole gaping from XXL Bad Dragon, Chance, Crackers, Diego, Apocalypse knots 24/7.

I need a sadistic intellectual Master to finish frying whatever’s left of my brain.

Extreme cerebral requirements: Filmed daily IQ tests while I’m peaking — laugh for hours at how many brain cells I’ve killed this week

Forced mental degeneration journal that you read back to me while I’m knotted and slamming another rail.

Only message if you actually stock 3-MMC/a-PVP among other chems and have already turned boys into real 24/7 chem vegetables before.

Comments

CrossRunner – Nov 20, 2025
His sincerity is the most touching thing.

Operationcodeblack – Nov 17, 2025
Hey sorry just been slamming this kid and fucking him with a group of buddies. One of the guys just prepared a new round of points and a tourniquet and a point is laying on his chest so I think we are about ready to admin again. Yes one guy is tying off his arm. Should be RIDING the RUSH into the abyss any second. Talk on the other side.

 

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i_doom_you, 19
so here’s the lowdown… been auctioned off as a longpig a few times. no one ever went through with it (not really shocked) if u want a longpig and have a use for my meat let me know, happy to discuss. just don’t scam me anymore please. i’m not doing it.

Comments

bonesawfilm – Nov 16, 2025
Fast food eating junkie meat is an acquired taste.

dicknotized – Nov 12, 2025
If you’re feeling trepidatious ask him to tell you stories of all the miserable things that have happened to him in his life. He has plenty. And he loves to talk.

i_doom_you (Owner) – Nov 4, 2025
DON’T MESSAGE ME IF YOU ARE NEED FRIEND.

 

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sadhorrorclown, 20
im looking for aboyfrined im into horror movie role playing thier no fetish I won’t at least try once ill admit im not very attractive I look kind of ugly but thiers a top for every lid or so im told either way im rlly into the band carcass

Comments

FreddyKrooger – Nov 13, 2025
You love hearing that you’re a demented faggot who’s too stupid to know any better than to get pozzed. You wanna hear that you’re doomed to die of AIDS. Tell me there will be a red ribbon on your gravestone. It’s your destiny. You wanna take chem shards in your butt to really get you good and brain dead for your conversion. You’re a fucked up faggot.

MichalMyers – Nov 13, 2025
You’re past the point of no return, your mind and soul have been converted completely into depravity. Now you just need to you’re body to catch up.

FreddyKrooger – Nov 13, 2025
There’s no turning back for you now, the bug has fully taken over your brain. You need death cum in your guts. You lust for the day that you learn that you will die from AIDS. It is your destiny. You’re doomed, and the more you realize that, the harder you get.

FreddyKrooger – Nov 13, 2025
You are a fucking slave to poz cum. It’s all you think about. Your dick gets so fucking rock hard instantly thinking about taking a death load deep inside your bowels. Dying of AIDS makes you so fucking horny. You want a poz dad to look you in the eyes as he’s cumming in you and tell you You’re going to die of AIDS. Get knocked up!

 

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mouth4yourusemylord, 19
looking for a cool man who’s up for a quick hookup, squats on me, and shits down my throat
can’t get it up, my sex life consists of eating men’s shit
send a picture of your “production” in the toilet bowl
live in Afghanistan if my location is an issue well tough 😂😎

Comments

mouth4yourusemylord (Owner) – Nov 6, 2025
before what you people call the Taliban took over

Twinkwhisperer – Nov 6, 2025
But apparently you can travel (Eiffel Tower!)

 

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Ironbutterfly, 19
I have slowly developed a compulsive fetish for shooting cum into my open eyes. I constantly fantasize about a bunch of men ejaculating directly into my open eyes. I know it will be excruciatingly painful, but it sounds feels hot. Man after man shooting cum into my open eyes. They take turns holding my eyes open so they don’t close. Could this be my destiny?

Comments

TallDaddyBear – Nov 22, 2025
He is completely fantastic.

 

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Clumsy, 20
I’m 20
I’ve had a very disappointing history with dating (as in lack of) and am so fucking tired of it
I’m a virgin
I’m looking to not be by whatever means necessary
So I’m actually irl a chill very religious guy who likes hiking and board games
Jesus Christ is my favorite artist
Nashua Nh is my home town

Comments

slumslut – Nov 12, 2025
I kill you 2 Night …

Clumsy (Owner) – Nov 9, 2025
I will say it again and again, WITH GOD ALL THINGS ARE POSSIBLE!!!!!!!!!!!! Just prayyyyyyy and have faith!!!!!!!!!!!!!!!!!

needlover – Nov 8, 2025
Kim is polite, steady, respectful, genuine, responsive, reliable, private, disciplined boy who believes in God. He has the stoic perfect attitude to be sex meat, and a face so cute I wanted to fist his nostrils.

 

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cheapthing, 19
I will include this astrology info on me as it has a huge impact on my sex life and those in my sex life or coming into my sex life. You should know this about me!!!

I am 5 times Scorpio. 5 of the 9 planets were all aligned in the house of Scorpio at the time & location where I was born. This is considered a rarest of rare, next to impossible grouping.

Comments

cheapthing (Owner) – Nov 15, 2025
I remember you, you seemed like a Leo.

unknowncharm – Nov 15, 2025
Looking back, I had my bare cock in almost 80 teenaged drug whores. I prefer scrawny, used bodies over a perfect body. I’ve even fucked fat boys, if they were young enough. But I prefer skinny so I can imagine they’re emaciated due to AIDS. These days, nothing gets me harder than seeing a boy with track marks, or who openly smokes crack. The other day I picked up this skinny dirty looking whore, same shirt pants and astrology bullshit. To my delight he immediately began smoking crack in my car. He asked me to buy him more and he left the car for 20 minutes with $30. I didn’t think he’d come back, but he did, and immediately began making out with me in between hits off his crack pipe. I was ready to explode. I got him home and he took another hit and I pounded him for 3 hours and flooded his pussy with four thick loads. I had a full body orgasm imagining the diseases he might be giving me.

 

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VaguelyHorny, 22
Help me not be afraid of sex.

Comments

ncbareback – Nov 21, 2025
😅😅😅 I’d kill to slam and go absolutely disgustingly mental with Mark Conners 💦🤪🍆 I’m sweating and incoherent thinking about it.

mattg – Nov 21, 2025
I would fuck Mark Conners until he was crippled.

BoyStrngler – Nov 21, 2025
Dear God please tell me you actually are the guy who played Mark Conners on The Conners and didn’t just steal his photos. I wanna blow my load in that skinny fagboy. But only after passing his skinny ass around to a bunch of hung men and gangfucking load after load into the bitch and then fistfucking his hole into a gaped out cavern.

 

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Branching_out, 18
im just looking to hook up with nice older guys in denver colorado

Comments

BetterCallJerome – Nov 22, 2025
He’ll hardly do anything and he wants money for it.

imjustboredok – Nov 14, 2025
I am a 56 old cowboy who travels around the USA driving the large trucks soon to pass through denver and i’d likes to take pictures and videos of your nude body while tied up in all sorts of positions and areas that include the outdoors, which include pictures and videos of your nude body being sexually and physically abused by me in both indoor and outdoor settings. I dream what your bare bottom would feel and look like if it was spanked almost to the point of it turning black and blue. I wonder what your nude body would look like if I was to wax my whole body while you were hanging naked by your wrists. I do have other sexual thoughts which include being you placed in a position of you being my nude slave for the rest of my life.

whiteslut – Nov 8, 2025
His novice ass thinks most cocks are huge at this point, so…

early_bird – Nov 3, 2025
Really hard asf right now. You look fun.

 

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RapeBitch, 21
I think you will be pleasantly surprised.

Comments

DarkDesireX – Nov 12, 2025
He has a cute, slappable face. In other worlds he could have been a model, only there it was flushed and screaming… *sigh* such is life.

BlueNuts – Nov 9, 2025
Go to his place, slam him, roll him on his stomach, get down to business, have 2-4 hours of insane fun.

MasterOfSex – Nov 5, 2025
Buddy-like conversation over a few beers then I screwed his butt into a pile of mashed potatoes. Pity he won’t kiss.

Spankozzy – Nov 1, 2025
Gave him a hard spanking, paddle and belt and whip until fire truck red. Then we had anal.

 

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Sxturn, 18
I want to be your breeding calf. During the day you have me chained down. A machine milks my cock for everything it has. An iv drip pumps chemicals into my body to produce endless milk. a tube flows into my mouth set to feed me forever. My hole has a plug in it keeping me lubed and milking my prostate. my ass has your initials branded into my skin. When you come home you check on me, drink some of my milk, and breed me for how long you would like. Then you leave and start all over again. I dont have a calf suit unfortunately.

Comments

JohnnyLeash – Nov 20, 2025
Perfect for dairy farmers! PERFECT PERFECT PERFECT! Keep it up! This is what dairy farmers deserve, and only him! PERFECT PERFECT PERFECT 👍 👍 👍

 

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BisexualStardust, 22
Hey, nice to meet you. I am a total jerk living in Central Texas. I like to meet new people. Like talking and chatting about kink hah. I’m a kinky guy. Very into kinks. Definitely that hards kinks heh. Some kinky ship could be not bad. I’m like German men. My dream here to being germanized by German patriot and become some German fanatic lover.

Comments

AT11hours – Nov 19, 2025
Straight but may or may not have experimented with a man and mine was a very big cock. Now his brain is kind of cooked for it.

Super discreet straight (if you can call it that).

Super normal but obviously if there’s big veiny German donkey daddy meat in front of him it sends him a bit cross eyed.

 

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Spic4Snuff, 24
Listen up, you pale-skinned predators. Let me lay out exactly what’s on offer here—a broken-in, prime piece of spic meat, lean, athletic, with an ass that won’t quit and an 8.5-inch cock that’s been trained for abuse, not pleasure. Owned already by a master who gets hard watching me bleed, choke, and scream. He’s a cold-blooded racist with a vision: my endgame.

My owner wants me slaughtered—slowly, creatively, savagely—by a select crew of White sadists who understand *real* hatred. Think branding irons, knives, guns, gang fists that split me open. Anything goes except scat. That’s the only line I’ve got left.

I’m here because he’s handpicking killers for my last scene. You want a corpse? I’m it. You want to hear bones snap under pure White dominance? That’s the soundtrack we’ll make. Come claim what’s left of this spic before it’s too late.

Comments

Europe2026 – Nov 16, 2025
We heard you the first time.

Spic4Snuff (Owner) – Nov 16, 2025
One last time, you White, racist sadists with steel in your eyes and hate in your veins. I’m prime for the butcher block, real spic objct – built like a brick shithouse, ink-scarred hide, swinging 8.5 inches of brown meat, and an ass hot enough to make a racist’s teeth itch.

My Owner’s a connoisseur of cruelty. Loves watchin’ me raped raw, beaten bloody, tortured ’til my screams sound like hymns to him. But here’s the *pièce de résistance* – he’s curatin’ a finale. His magnum opus. Wants a few *select* White men to help end me. Permanently.

I ain’t here to beg. You want in? Then you better come heavy. Bring your knives, your fists, your guns, your blow torches, your coldest contempt. My pain’s your pleasure, my agony your dessert. Tear me apart while my Owner watches, smirking.

And when I’m finally still? There’s an afterparty. Taste my flesh. Maybe he’ll tan my hide into leather – a souvenir for the *real* enthusiasts.

Think you’re worthy? Prove it. Bring the hate. Bring the hurt. Let’s make this death a true masterpiece.

Iamxavier – Nov 11, 2025
why are you still alive? just to make us suffer?

 

 

*

p.s. Hey. So, here’s the deal. Tomorrow I fly to NYC to do a reading on Monday. On Tuesday I fly to LA where we’re showing ‘RT’ on Thursday. I’ll be in LA for about a week and then I’ll fly back to NYC where we’re showing ‘RT’ twice on the 12th and 14th. Then I’ll return to Paris, and the blog and I will return to this space with my annual favorites of the year post on Wednesday, December 17th. Feel more than free to leave comments or hang out or do almost anything you want here until the blog and I get back and catch up with you. ** Carsten, Your chosen cake is reflective of your allergy to Xmas’s eccentricities, and god love you. I’d practically still be a foetus if it wasn’t for the French. I take 2 mg of melatonin per night except when I’m traveling and suffering through big time changes in which case I take 4 mg. Melatonin definitely helps me sleep, but it doesn’t have an effect on everyone, for sure. It’s worth a try re: your mom. It’s completely harmless. ** _Black_Acrylic, Haha, thanks. Friends here and I had an initial discussion about our buche candidates, and the staircase one was among them. Also the cheese wheel, the melted apples one, the ‘coffee cups’ one, and the pinecone. So far. I watched ‘The Center Will Not Hold’ and enjoyed it as well. Have a truly lovely early December, Ben. ** Steeqhen, Hi. I listed my pals’ and my initial possible buche purchases just above. I’ve never watched ‘Stranger Things’, so that one just looks a goth Xmas ornament or something to me. No Thanksgiving for me, nope, and no Black Friday exploitation either. Everything about Disneyland interests me, so I’ll look for that video. I hope if you made the trip that she rocked you or whatever she does. From her name, she doesn’t seem like a rocker. ** Uday, Oh, good. I often feel my blog’s buche love falls on deaf ears. Yes, the Sonny Bono piece was in ‘All Ears’. I cut it when did the bigger non-fiction book ‘Smothered in Hugs’ because it was just a workmanlike thing for money. Amazing how much magazines used to pay for journalism. That piece was for John Kennedy Jr.’s old magazine George. Blondie better than ABBA?! No way, dude, haha. But I love your love. Where are you applying or maybe where are you most hoping will accept you? ** Bill Hsu, Not bad, yeah. Unfortunately the Black one is only available very far away from Paris despite the name of the maker. I crave that one too, yes. eBook, cool, if nothing else. Any particularly pleasurable Xmas build up plans? ** HaRpEr //, Hey. The cheese one is a very strong candidate, white chocolate notwithstanding. The Hermes one is way, way out of our price range sadly. Oh, pal, I’m so sorry about the job center catharting. But maybe you feel better somehow and hopefully its witness feels better or worse and something. Yes, I leave tomorrow, but I should have downtime in LA to assemble your post while I’m there. Thank you! I hope your next two weeks provides plenty of upbeat stretches. I’ll be teleporting offshoot vibes from whatever good shit happens on my end. ** Laura, Yes, the trick is to try to see the buches in the flesh before forking out for them because the photography can be and often is very glamorising. I think it might be google translate that neutralised the descriptions because I had to feed the originals into that platform in order to give y’all the English scoops. Way, way, way too long a story re: why ‘RT’ was so difficult to make. In a word, we had an absolutely horrible and neglectful and often destructive producer. My faith is based on my usually good instincts. Great news that you edited a bunch despite insufficient sleep. I am, yes. a bit rushed preparing for the big trip, as might be evident. We don’t usually watch the film at screenings. We go out, walk around, have a coffee, etc. and go back at the 92 minute mark to do the Q&A. That said, we have watched the film a thousand times. Have a lustrous two+ weeks. ** Right. By sheer coincidence, the blog’s time away will leave you looking continually at the month’s slave contingent for better or worse. You all take care of yourselves and so on, and I will see you again before too long.

 

‘The earliest recipe of the Bûche de Noël shows up in Pierre Lacam’s 1898 Le memorial historique et géographique de la pâtisserie. The earliest mention however is a couple of years earlier in Alfred Suzanne’s 1894 La cuisine anglaise et la pâtisserie where he notes in passing that it is (was?) the specialty of a certain Ozanne, presumably his friend Achille Ozanne (1846-1898). Of course we have no idea of what this looked like. An article in the French newspaper Figaro adds an interesting tidbit (see Pierre Leonforte, “La bûche de Noël : une histoire en dents de scie,” Figaro, 17 December 2000): according to Stéphane Bonnat, of chocolatier Félix Bonnat her great grandfather’s recipe collection from 1884 contains a recipe for a roll cake make with chocolate ganache. Admittedly she makes no claim to this being the first bûche de Noël.

‘One of the famous stories about this French dessert is associated with Napoleon Bonaparte of France. He issued a proclamation, as per which, the people of Paris were ordered to close the chimneys of their houses, during winters. It was thought that entry of cold air into the houses was causing spread of illnesses and the proclamation was aimed at prevention of such diseases. It was during this time that Buche de Noel or yule log cake was invented in Paris. As use of hearths was prohibited, they needed some sort of traditional symbol that can be enjoyed with family and friends during the festive season that falls in winter. Thus, this cake became a symbolic substitution around which the family could gather for storytelling and other holiday activities.

‘It makes sense that the cake, like so many other Christmas traditions (think Santa, decorated Christmas trees, Christmas cards, etc) dates to the Victorian era, to a time of genteel, bourgeois domesticity. In France, in particular, a certain romantic image of peasant traditions had become part of the story the French told themselves about themselves and while the average Parisian bourgeois could hardly be expected to hoist logs into their 4th floor apartment, they could at least show solidarity for their country cousins by picking up a more manageable bûche at the local pâtisserie. That the result was a little kitsch fit the middle class sensibility too.’ — collaged

 

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This year’s candidates

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The trompe-l’œil (La Felicita)

This winter, La Felicità is tackling a legend: Parmigiano Reggiano, king of Italian cheeses and a star in all our kitchens. The result? A trompe-l’œil yule log that looks exactly like a wheel of 24-month aged Parmesan. Stamped rind, golden hue… it’s all there. Except, surprise: here, the Santa Parmigiano is completely sweet.

Conceived by pastry chef Thomas Zachariou, this decadent treat plays
with appearances: pecan joconde sponge, intense praline crunch, crispy pieces, and an ultra-light vanilla mousse. All encased in a
white chocolate shell that maintains the illusion until the very last second. A creation that pays homage to Italian craftsmanship in a sweet version, and that makes us raise our glasses (and our forks) to those who produce these exceptional cheeses we love so much.
So, is it cheese or dessert? Answer: It’s almost Christmas, it’s both.

€44 for a Yule log (serves 6-8) available for click & collect from mid-November at La Felicità

 

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L’Adage à la rose (Café de la Paix)

In a setting reminiscent of a stage set, snowflakes fall silently, and the curtain rises. On stage: two icons of French refinement. One has mastered the art of fine dining since 1862. The other, the art of the perfect step since 1947.

Together, Café de la Paix and Maison Repetto reinvent the Christmas ballet: a couture dessert, a tutu to savor, a Yule log like a curtsy. Grace graces the table, dressed in festive attire.

Conceived by Pastry Chef Simon Letaillieur, L’Adage à la rose (The Rose Adage) is inspired by the famous moment from the ballet Sleeping Beauty, where Princess Aurora, surrounded by her suitors, dances with a rose in her hands. This emblematic tutu, from the Maison Repetto archives, becomes a pastry costume, crafted like an ephemeral jewel. Tulle, pleats, silk? More like
sponge cake, mousse, and a crispy layer. But always the same balance, between lightness, precision, and magic.

Yule log for 6 to 8 people – €90 Available to order 48 hours in advance from December 8th to 25th, 2025

 

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Le Rêve de Casse (Maison Caffet)

Beneath a thin shell of 70% dark chocolate, sculpted like precious armor, lies an intense and silky mousse. At its heart, a compote of Morello cherries and Amarena cherries brings freshness and a subtle fruity acidity. The base combines a soft chocolate-buckwheat biscuit with roasted notes, a smooth and enveloping Bourbon vanilla cream, and a hazelnut-almond praline crunch for a final touch of indulgence.

This creation is available from €99.00

One size, serves 10 to 12 people.

 

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Voyage Extraordinaire (Jules Verne)

This year, Chef Frédéric Anton and Kévin Rabateaud (pastry chef at Jules Verne) are offering an elegant, bold, and poetic culinary experience for the holidays, reflecting the ambiance of their restaurant nestled on the second floor of the Eiffel Tower. Voyage Extraordinaire invites guests on a festive and sweet ascent, a suspended interlude between heaven and earth, in keeping with the refined style that characterizes this two-Michelin-starred establishment.

Beneath a delicate shell of lightly spiced, subtly sweetened white chocolate lies a rolled sponge cake soaked in a blood orange-scented syrup. It encases a creamy heart of vanilla-infused citrus and yuzu confit, offering a tangy and harmonious freshness.

Practical Information:
Yule log for 6 to 8 people.
Price: €150.
Available only on December 24th and 25th, 2025.
Collection on site (Eiffel Tower forecourt).
Sales begin November 25th.

 

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La Bûche Sucre d’Orge (Hotel Ritz)

With its red and white twists, this candy cane evokes the sweet treats hung on Christmas tree branches.

Both a nod to this charming tradition and a very contemporary creation, it consists of a Savoy sponge cake with roasted Papua New Guinea vanilla, enhanced by a creamy filling, a crunchy layer, and a mousse of Ugandan and Papua New Guinean vanillas. Its decoration, created using an infusion of vanilla-infused hibiscus flowers, reveals its delicately fruity notes.

And, to complete the magic of childhood, this exceptional Yule log, available in a limited edition of only fifty numbered pieces, comes in a toy chest containing an assortment of forty shortbread cookies, extending the enchantment of the holidays…

250 € (8 à 10 personnes)

 

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LE SAC À MAIN (Rouje x Angelina)

For Christmas 2025, the renowned Angelina tea room has a delightful surprise in store. Chef Christophe Appert has orchestrated a collection of Yule logs that blend tradition and daring, headlined by a handbag-shaped log born from the collaboration between Angelina and Rouje, the Parisian label by Jeanne Damas. This fashionable and indulgent creation is joined by three other equally enticing Yule logs, available in the brand’s tea rooms and boutiques, notably on Rue de Rivoli in the 1st arrondissement, Rue de Vaugirard in the 6th, and even at the Palace of Versailles.

The Angelina x Rouje collaboration has resulted in a stunning centerpiece: a Yule log that takes the form of Rouje’s iconic 90s handbag. This delectable trompe-l’œil combines a hazelnut crunch, a dark chocolate ganache, a caramel cream, and a flowing center, all enhanced by a mirror glaze. This couture creation, conceived as a fashionable accessory for the festive table, exudes a resolutely Parisian and modern character. Discover it for €95 for 8 people at the Maison’s various locations, from Rue du Bac in the 7th arrondissement to the salons at the Palace of Versailles in the Yvelines.

This perfectly balanced creation is available for 95 € for 8 people or €10.50 per person.

 

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La bûche de Noël du George V (Hotel George V)

The George V’s Yule log is among the most beautiful Christmas logs in Parisian luxury hotels. This exceptional creation by Chef Michael Bartocetti is sure to be a sensation on Christmas Eve tables, both for its beauty and its comforting flavors.

Draped in its immaculate white mantle, this 2025 Yule log is a true nod to the childhood of the pastry chef, originally from Lorraine. He used to gather these delicate Christmas roses, these winter flowers that brave the cold, in the forests of his native region. Conceived as a wood and floral sculpture, this creation, with its ivory tones and velvety, frosted texture, evokes the brilliance and purity of freshly fallen snow. A visual poetry that immediately transports you to the cozy atmosphere of the holiday season.

Upon tasting, the dessert reveals a symphony of textures and deliciously nostalgic aromas. Round and comforting notes that transport the palate on a journey of generosity and sweetness. Enveloped in a generous Madagascar vanilla Bavarian cream, the Yule log reveals at its heart a delicious vanilla crème brûlée, which the chef has playfully paired with hazelnut caramel and a caviar of Tahitian and Malagasy vanillas. This blend of vanillas brings rounded, floral, and deliciously indulgent flavors to the creation.

Available for pre-order from October 15th, it can be picked up from December 18th, 2025.

 

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CERTAINS L’AIMENT SHOW (Kimpton St Honoré)

For Christmas 2025, the Kimpton St Honoré Paris and its restaurant Montecito are offering a Yule log unlike any other in the Parisian scene. Forget the classic wooden logs: here, the focus is on a giant ice cream cone that’s a truly convincing illusion. This creation by pastry chef Alexis Beaufils plays with trompe-l’œil, with its pink icing reminiscent of the Californian ice creams of our childhood.

Located on Boulevard des Capucines in the 2nd arrondissement, the Montecito restaurant draws on the Californian roots of the Kimpton Hotels & Restaurants brand to create this quirky pastry called “Some Like It Show – A Winter Under the California Sun.” The concept? An “upside down” dessert that literally turns the waffle cone on its head, an invention popularized in the United States at the beginning of the 20th century. The aesthetic evokes Hollywood sets with its playful pink and decidedly pop style, bringing a touch of Californian sunshine to the heart of a Parisian winter.

DATES AND TIMES: December 10, 2025 to December 31, 2025
PRICES: 6/8 people: €100

 

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Noël en Alsace (Nina Métayer)

Nina Métayer’s 2025 creation is a Yule log shaped like a giant Christmas bauble. This exquisite piece evokes the moment when you choose the most beautiful ornament to decorate the tree. Beneath the hand-painted milk chocolate sphere lies a delicate entremets with flavors of citrus, gingerbread, honey, passion fruit, and cinnamon cloves. The combination of spices, honey, and citrus has won us over! And the delightful little bonus: the base contains 20 small Christmas chocolates and mendiants hidden under a breakable chocolate shell. Perfect for extending the fun with the family.

Limited edition signature Yule log: €150

 

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la Fleur de Vanille (Shangri-La Hotel)

For the 2025 holiday season, Timothy Lam, the new pastry chef at the Shangri-La Paris, presents his first Yule log, the Vanilla Flower, an exceptional creation offered in a limited edition from December 1st to 31st, 2025.

For his first holiday collection, Timothy Lam makes a stunning debut at the Shangri-La Paris with a sculptural creation: the Vanilla Flower Yule Log. Inspired by the Bauhinia—the iconic orchid flower of Hong Kong and symbol of the hotel’s eponymous restaurant—this exquisitely delicate piece embodies the subtle interplay between French elegance and Asian refinement that defines the Palace.

Here, there’s no ostentatious sugar… the Chef and his team focus on lightness. Immaculately white, the Yule log resembles a piece of pleated, lustrous silk, with an almost ethereal delicacy. Upon tasting, the vanilla reveals itself in all its nuances. The soft vanilla biscuit yields gently to the spoon, before the dulce de leche adds a warm, enveloping caress. The lightly toasted cream prolongs the sensation, becoming warmer, almost woody, immediately refreshed by the airy mousse—fine and melting. The vanilla crisp, meanwhile, crackles slightly under the tooth, awakening the whole with a textured note. And then there’s the white chocolate shell, so thin it breaks silently, allowing the vanilla to unfold until the very last bite.

€128 (serves 8)

 

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LA CLÉ DU 6E (Yann Le Douaron)

For his first creation at the hotel, pastry chef Yann Le Douaron has designed a Yule log as precious as it is evocative: La Clé du 6e, inspired by the actual key to the elevator leading to the former apartments of Madame Jeanne Augier, now the exceptional Jeanne and Paul Suite. “My intention is to tell the story, through this pastry creation, of a unique moment: the inauguration of a place that is emblematic of the Negresco,” explains Yann Le Douaron.

Beneath its sculptural lines, the Yule log reveals a golden chocolate key with subtle notes of orange blossom, pistachio, and mandarin. A composition that is both sensory and narrative, conceived as a bridge between indulgence and memory.

One size, serves 6-8 people, priced at €80.

From December 15th to 31st inclusive, by reservation only. Pick up at La Rotonde during the hours indicated on your order.

 

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Joyau des Pins (Le Peninsula Hotel)

Looking for the perfect Yule log to elevate your Christmas table? We’re unveiling Joyau des Pins, the Peninsula Paris’s 2025 Yule log, created by pastry chef Anne Coruble, and we’re absolutely smitten. This spectacular 13-layered log pays vibrant homage to the 13 traditional Christmas desserts, a beloved Provençal tradition dating back to the 17th century. Inspired by a pine cone gathered in the forest, it blends woody aromas with childhood memories for the holidays.

This original Yule log is as beautiful to behold as it is to savor. Anne Coruble, named Pastry Chef of the Year 2024 by La Liste, drew inspiration from nature for this creation. The pine cone evokes the early rituals leading up to Christmas Eve, childhood, and walks in the woods. As is often the case with Anne Coruble, we find this attention to the details of nature—foliage, winter light, bark—which become delectable creations.

PRICES for 6 people, orders placed at least 72 hours in advance: €105

 

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The Train of Wonders (Lenôtre)

The Train of Wonders, a limited-edition 2025 signature Yule log.

The centerpiece of our holiday collection, created by @etienneleroys, World Pastry Champion and Pastry Chef at Lenôtre, the Train of Wonders opens the way to a journey through the flavors of Christmas.

All aboard the Train of Wonders!

This delicious train ticket, coated in rich dark chocolate, hides a traditional almond praline beneath its shell.

Yule log serves 8 to 10 people.

 

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La bûche rouge Pantone 194 (Yazid Ichemrahen/Home)

The Yule log: “Pantone Red 194,” an XXL version of its captivating candied apple with Black Forest flavors… It is composed of a thin sweet pastry with Piedmont hazelnuts, a gluten-free brownie biscuit, and a hazelnut and fleur de sel crunch. At its heart, a cream with three vanillas (Indian, Tahitian, and Malagasy), a confit of tangy Morello cherries and Fabbri amarena cherries, as well as a 62% pure Venezuelan dark chocolate mousse.

 

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Café Kitsuné (Yann Brys)

The Yule Log: A nod to Café Kitsuné’s iconic takeaway tumblers—which we adore—starting at €45, the Yule log comes in two versions: white & dark chocolate, matcha & calamansi lemon, or chocolate-matcha, two inspired recipes created by a Meilleur Ouvrier de France (Best Craftsman of France).

Serves 6-8, €70 for a box of 6 Yule log mugs; €12 for an individual portion.

 

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Broche de gui (Park Hyatt Paris-Vendôme)

La bûche : « Broche de gui », de celle qui porte bonheur pour les fêtes ! Elle est composée de saveurs audacieuses mais toujours délicate, à l’image de sa créatrice : Compotée de kiwi, pomme verte et jeunes pousses de sapin, biscuit fondant au sapin, ganache vanille, mousse légère au génépi et croustillant aux pignons de pin. La pâtissière : Narae Kim

6-8 personnes, 130 €

 

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Stranger Things Edition (Bo&Mie)

The Yule Log: “Stranger Things Edition.” To celebrate season 5 of Stranger Things (releasing gradually between November 27, 2025, and January 1, 2026, on Netflix), Bo&Mie is releasing a giant Christmas tree inspired by the flavors of the famous German cake, a nod to Hawkins’ Mirkwood forest, which means Black Forest. The recipe consists of a vanilla stracciatella mousse, dark chocolate shavings, amarena cherry confit lightly drizzled with Kirsch, a creamy filling, and a soft dark chocolate sponge cake.

 

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Lumiere (Lutetia-Mandarin Oriental)

The Yule Log: “Lumière.” To celebrate the palace’s 115th anniversary, Nicolas Guercio, one of Paris’s most creative pastry chefs, has designed a Yule log inspired by the City of Lights… which illuminates thanks to a nightlight. It consists of a white chocolate dome adorned with copper-toned lithophane motifs of Paris. Surrounding it is a grapefruit biscuit, an infusion of organic black tea from Nepal, Tahitian vanilla mousse, and a citrus compote (candied grapefruit peel, bergamot confit, and vanilla-marinated Buddha’s hand).

Serves 8, €115

 

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Au Petit Matin (St. James Paris)

For the holiday season, the Saint James Paris has entrusted its pastry chef, Coline Doussin, with the creation of its Christmas log. Named “Au petit matin” (At Early Morning), this creation is inspired by the emotion of children waking up on December 25th: the excitement of rushing down the stairs to discover the presents under the tree.

The design of the Yule log echoes the grand, monumental staircase of the Saint James Paris, the true heart of the hotel. Coline Doussin, trained at Ferrandi Paris and with experience in prestigious establishments such as Maison Pic, Cheval Blanc Paris, and La Scène, translates this personal memory into a dessert that tells a story: that of morning joy, blended with indulgence and delicacy.

Priced at €110 for 6 to 8 people, the Yule log is available only on pre-order until December 20th, to be collected on December 23rd, 24th and 25th at the Saint James Paris.

 

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Casse-Noisette (l’hôtel SO/ Paris)

A Nutcracker Bûche de Noël, the SO/Paris way. 🎄 A couture creation where the Nutcracker takes center stage, paired with rich chocolate, black cherry confit, amarena cherries and vanilla chantilly on a sculpted, nut-studded chocolate base. A seasonal dessert you’ll only find at SO/ Paris. ✨🍫

Serves 8 persons, 95 €

 

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La Patinoire du Plaza Athénée (La Patinoire du Plaza Athénée)

As the holiday season approaches, the Hôtel Plaza Athénée unveils an exceptional sweet creation: “La Patinoire du Plaza Athénée” – a Christmas log with frosty and indulgent notes, inspired by the iconic ice rink that is set up each winter in the hotel’s Cour Jardin.

Conceived by the duo of Pastry Chefs Angelo Musa – Meilleur Ouvrier de France and World Pastry Champion – and Elisabeth Hot, “La Patinoire du Plaza Athénée” embodies all the poetry of this winter season through a delicate entremets, as graphic as it is dreamlike.

The immaculate appearance of a winter wonderland evokes freshly formed ice and invites you on a visual and gustatory journey. Delicate barriers of 70% dark chocolate encircle the scene, accompanied by finely sculpted fir trees and miniature skaters twirling on the surface, immersing this setting in the enchanting world of Christmas, to be admired before being savored.

Beneath this seasonal backdrop lies a perfectly balanced composition that plays on textures and contrasts: a pecan nut crunch provides a crisp base, enhanced by a soft biscuit and a flowing caramel made with heather honey from the Pyrénées-Atlantiques region. This honey, with its naturally fruity flavor of candied lemon cherries, lends the yule log a subtle and indulgent roundness. A few pieces of candied citrus and a delicately lemon-scented mousse add a touch of freshness, completing this festive creation with a delightful interplay of sweet and tart flavors.

 

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MALMÖ LETTRE AU PÈRE NOËL (Éclair de Génie)

Cette bûche raconte l’histoire d’une lettre parfumée à la framboise destinée au Père Noël. Elle associe un sablé breton, un biscuit pain de Gênes, un confit framboise, du litchi et une mousse litchi, le tout décoré de chocolat blanc. L’ensemble offre un dessert tendre, ludique et délicieusement fruité.

65 € (6 personnes)

 

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la collection Abysses (Pierre Hermé)

This year, Pierre Hermé takes us on a rather unexpected underwater journey for the holidays. The Parisian pastry chef was instantly captivated by the work of Courtney Mattison, an American ceramicist who sculpts immense coral reefs in porcelain. From this encounter was born the Abysses collection, where each Yule log and each chocolate evokes the curves and contours of the oceans. It’s a far cry from the traditional Christmas trees and reindeer, and frankly, it makes all the difference.

The dialogue between the two artists has given rise to creations that straddle the line between sculpture and pastry. The packaging plays on shades of blue and marine textures, while the pastries themselves seem to have emerged straight from the depths. An aesthetic approach that reminds us that the beauty of the oceans is as fragile as it is precious.

Let’s start with the absolute must-have: the Nérée Yule log, an exceptional piece priced at €430 for 12 people. It comes encased in a chocolate shell that replicates the rugged topography of reefs, filled with an Infinitely Hazelnut praline. Beneath this spectacular shell lies a dome of Pure Origin Belize dark chocolate, boldly combining nori seaweed and yuzu. The marine and smoky notes of the seaweed meet the freshness of the Japanese citrus fruit—it’s daring, and it works. Available by order only on December 23 and 24, 2025.

 

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Prestige Art Deco (Pierre Marcolini)

A Yule log called “Prestige Art Deco” weighing 5.55 kg. This is truly a decadent treat, perfect for sharing at parties with many guests. It features a giant Christmas bauble, which conceals smaller baubles inside, each designed to be shared. This exceptional piece is available by special order, with a two-day shelf life and a suggested retail price of €295.

 

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Feuille à Feuille (Hotel Burgundy)

Léandre Vivier’s “Feuille à Feuille” Yule log celebrates the art of composition, volume, and graphic design. Each layer transforms into a page of flavors, a unique texture, crafted with the meticulousness that defines his work, combining masterful piping with geometric precision.

In terms of flavor, this creation draws its inspiration from Léandre Vivier’s recent journey through the cocoa plantations of Belize. This experience sparked the desire to elevate Tulakalum 75% chocolate, here transformed into a milky jam enhanced with a hint of smoky vanilla for a striking depth.

Around this intensely flavorful center, textures unfold like chapters in a gourmet epic: a crunchy macadamia nut base with buttery undertones, a melt-in-your-mouth vanilla biscuit, a silky praline… The whole is enhanced by a light Tahitian vanilla mousse, punctuated with roasted soy pieces that add a toasted and subtly salty dimension.

As a finishing touch, refined caramel glazes crown this indulgent creation, magnified by delicate touches of gold.

This Yule log, serving 6-8 people, is available for €105 and can be ordered via click & collect from Monday, December 17, 2025, to January 1, with orders placed 48 hours in advance and collection directly from the hotel reception.

 

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la Télécabine de Rochebrune (Four Seasons Hotel Megève)

Inspired by the famous Rochebrune cable car, this Christmas log takes on a local flavor, immediately evoking the authenticity and charm of the village of Megève. Every detail has been carefully considered to faithfully recreate this icon, while incorporating flavors that recall the magic of winter in the mountains. As visually stunning as it is delicious, this sweet treat has been created gluten-free to delight all palates and offer a taste experience accessible to everyone.

The secret to this creation lies in a perfect harmony of textures and flavors, composed of several delicate and expertly orchestrated layers. The Savoy walnut crisp, sourced from the Clos des Franquettes vineyard, offers a crunchy and indulgent texture, the perfect introduction to this flavorful journey. To enhance the crispness, the smooth Savoy walnut cream unfolds its full richness and depth, enveloping the palate in its sweetness.

At the heart of this Yule log, a light vanilla mousse, crafted from a subtle blend of Tahaa (Tahiti) and Bourbon (Madagascar) vanillas, lends an exotic and floral note, enhanced by a vanilla jelly refreshed with yuzu. Slightly acidic, this jelly balances the flavors and adds a touch of freshness to every bite.

The grand finale is revealed with the base upon which the cable car sits, a surprising and indulgent treasure: a melting Savoy walnut praline hidden within a bar of caramelized blond chocolate. This comforting delight pairs perfectly with hot beverages, creating a true Proustian madeleine.

The Yule log will be available for purchase at the Four Seasons Hotel Megève from December 20th to December 31st.

Serves 8 to 10 people, priced at €149.

 

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BLVCK NOËL (BLVCK PARIS)

This fashionable and stylish Buche de Noel perfectly captures the world of jet black. The soft, fluffy cocoa dough is infused with the gentle sweetness of honey, creating a fragrant aroma and elegant aftertaste that spreads in the mouth upon sipping.

The dough is then enveloped in a generous amount of rich chocolate cream. The bitter aroma of cocoa fills the mouth, creating a truly satisfying feeling. Furthermore, dark chocolate chips are hidden in the center, adding a crisp texture and rich flavor to each bite.

The edible bamboo charcoal exterior features a simple and sophisticated all-black finish. Stripped of unnecessary decoration, the fashionable design exudes a sophisticated atmosphere, making it almost a work of art. The contrast that appears the moment you cut it adds a surprising and impressive visual impact.

Edible bamboo charcoal is activated charcoal, which is different from the charcoal used as fuel. Edible activated charcoal is a black powder, tasteless and odorless, so it does not affect the taste of food.

Size: Width 18* Length 8* Height 9cm

 

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La Malle Impériale (Mandarin Oriental)

Julien Dugourd wanted the 2025 Yule log to remain aesthetically pleasing throughout the dinner and not end up in pieces in the middle of the table. To achieve this, he envisioned an edible protective case, and the idea of ​​the Imperial Trunk came to him. Guests can then hide their partially eaten log inside this splendid case, reminiscent of Asian furniture made from Zitan wood.

The Yule log itself is composed of a crispy feuilletine base, a chocolate cream, a soft chocolate sponge cake, enhanced with a passion fruit coulis infused with jasmine and an exotic jasmine cream. All of this is encased in a rich Guanaja 70% chocolate mousse, made from a blend of cocoas from Trinidad, the Dominican Republic, Jamaica, Ghana, Ivory Coast, and Madagascar.

The soft texture of the Yule log is balanced with the crispy base to create a light and indulgent flavor. The passion fruit coulis infused with jasmine adds a refreshing touch, perfect for finishing off a lavish Christmas meal. The trunk itself, sculpted from 70% chocolate and assembled by Julien Dugourd, is the result of meticulous handcrafting. The Imperial Trunk serves 6 to 8 people and costs €140. It is available to order from December 21st to 26th, 2024.

 

 

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p.s. Hey. ** Steeqhen, Thanks. Yeah, let your body take priority until it’s cooperative again and I guess eke out and ease in what your brain can handle for the duration. ** Charalampos, Yep, ‘Mezzanine’s’ a keeper. Paris waves back. ** _Black_Acrylic, Albeit based on no direct evidence, I think the influence on Lynch in that regard seems pretty clear. ** Bill, You are lucky. Yes, I love his mandalas too, and I almost sprung for one back when they were almost affordable. Regret I didn’t, obvs. I do know he was in that band, but I don’t believe I’ve ever heard them. What a slightly off-putting name. I do know Thomas Ha’s stuff but only bits and pieces, but I did quite like it, I remember. I’ll try to go further when I’m in the States and his things are more gettable. Thanks, Bill. ** Jack Skelley, Oops, but, yes, the blog and its mysterious ways. Thanks for sponging. It is pretty exciting and there’s enough to spare. You probably saw that pic that’s floating around online at the moment of a very young Spader hanging with a slightly less young JFK Jr. at some event that was cool swanky at the time. Catch you in a bit, Towering Inferno. xo, Dennis with a D. ** Laura, Hi. Is that what the name brings to mind? I think I think 50s movie star dude. I was probably too stoned to put my foot down, or I did and didn’t even realise it. Pulcher, that’s nice. Someone current should use it. We still have visionary, serious, wild films being made, it’s just that it’s really hard to find out about them unless you’re a detective of that sort of thing like I am. And there’s fiction in that realm being written and even published too, and it’s less hard to find. It’s just that there’s enough of it that it can be hard to know where to start. But my blog is trying to be on the job. Wow: that paragraph starting with ‘shrug’. Nice. Nah, you won’t get fatwa’d. Fiction isn’t anywhere important enough to the world to make that happen. But you getting published? My guess is yes. I procrastinate about editing too. But it never lasts. Today? Lots to do to get ready for the upcoming travels. Day off from the hosted screenings, which is nice. Just lots of preparation work and emailing and that sort of thing, I suspect. I’m very buoyed by the great reviews, yes. We went through a lengthy hell to make the film, and being rewarded after all of that is such a joy and relief. What/how was your day? ** Carsten, I’ve certainly never had a good experience with insurance people, so yes. The estate was friendly, they were just trying to institute Conner’s wishes or what they believed would have been Conner’s wishes or something. Anyway, they seemed to have lost control and given up. Oh, shit, then I think I’ve never watched a Carlos Saura film. Not always, but when the French are appreciative towards one, it weirdly seems to mean the most, at least to Francophile me. ** jay, Hi, jay! Awesome about your week. Yeah, it’s interesting that when things are going really well, there can be so little to tell or at least conducive to explaining. Which seems like yet another sign of its goodness. Phew, about the job. I didn’t realise it was tentative. Great. You’re excited to start? ‘Nier: Replicant’: I’ll see what that is. Sounds plenty fun enough. Enjoy, pal. I’m good, and you obviously are. Yay. ** HaRpEr //, I suspect the estate realised it was a losing battle more than anything. Oh, yeah, ‘Pornografia’ is great. I did a spotlight post about it last year. Here. ‘Cosmos’ is very good too. And his diaries are really catty and entertaining. Nice about the beret cure. I wish I could wear hats, but my head is too big, and a hat makes me look like a clown. ** Steve, Thanks about the reviews. Yeah, we’re blown away. We head to the States on Sunday. That is interesting about your friend’s dad. Are there clips of him performing? I take Melatonin every night, and it doesn’t feel like it’s addictive, but I’ve never dared to stop or considered stopping since it seems to work and feels like nothing. ** Uday, Indeed. I actually wrote an article/interview about/with Sonny Bono during that phase of his career. What a smarmy guy. Somewhere there might be a reel to reel recording of one of my band’s rehearsals, but I have idea where it is, and I suspect the tape has crumbled to dust by now. People said I had a pretty voice. I doubt it still is, if so. Hm, maybe I’ll swig some grapefruit juice to wash down my melatonin tonight and find out. Dare I? ** Okay. Today you get my annual beauty pageant featuring what I guess to be the most craveable and imaginatively deigned buches de Noel concocted by French patisseries and hotels this year. I will end up buying one at least, possibly two before Xmas arrives, and I have yet to decide which one. Maybe you have suggestions? See you tomorrow.