‘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
________________
This year’s candidates
____________
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
____________
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
______________
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.
______________
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.
______________
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)
______________
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.
______________
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.
_____________
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
_______________
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
______________
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)
_____________
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.
_____________
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
_____________
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.
______________
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.
_______________
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.
_______________
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 €
_____________
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.
_____________
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
______________
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.
______________
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 €
______________
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.
______________
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)
______________
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.
______________
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.
______________
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.
_____________
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.
_______________
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
_______________
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.
*
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.
Now available in North America 