Paris’ Finest Festive Creations, Sculptural Desserts and Narrative Pastries for the Holidays
November 30, 2025- A Curated Selection of Parisian Yule Log 2025 for the Festive Season
As every festive season in Paris, the city comes alive with culinary magic, and its top pâtissiers reimagine the classic Yule log as a breathtaking canvas for storytelling and wonder. This year’s bûche de Noël builds on its legacy as an edible narrative of winter memories and French heritage, exploding into an unprecedented variety of themes, shapes, and forms. Discover a curated selection of the most spectacular creations.
Hôtel de Crillon x Christofle
In a spectacular expression of festive Parisian art de vivre, the Hôtel de Crillon and legendary silversmith Christofle have joined forces to create a unique experience where exquisite pastry meets dazzling design.
Pastry Chef Matthieu Carlin has crafted two exclusive masterpieces for the occasion:
- A sculptural Yule log inspired by the Hôtel’s iconic façade, featuring Madagascan vanilla mousse, speculoos-praline crisp, and apple compote, accompanied by two white chocolate trees.
- A sumptuous Kings’ Cake with vanilla frangipane, served with a special pot of speculoos-praline paste.
Meanwhile, Chef Christofle adorns the palace itself with monumental gilded and silvered Christmas trees, installations from the Bouquet Givré collection, and a stunning piece of High Goldsmithry to celebrate the Chinese New Year.
How to Order:
The Christofle Kings’ Galette (€70, for 8 people): Available for pre-order starting December 8.
The Crillon Yule Log (€110, for 6–8 people): Available for pre-order starting November 10.
🌐 Hôtel de Crillon ☎️ +33 1 44 71 15 00
Saint James Paris
Weaving a narrative of intimate nostalgia, the Saint James Paris has entrusted Chef Pâtissière Coline Doussin with the creation of its holiday log, “Au petit matin” (“In the Early Morning”).
This bûche is a sensory souvenir, inspired by the childhood thrill of rushing downstairs on Christmas morning. Its design echoes the grand staircase of the Saint James hotel itself.
Chef Doussin, whose expertise was honed at Ferrandi and prestigious houses such as Maison Pic, masterfully translates this memory into a dialogue of flavors and textures. A crunchy almond base gives way to a soft vanilla cake, which envelops a vibrant heart of tangy rosehip berry jam. The entire structure is swathed in an airy, refined Tahitian vanilla mousse, perfectly pairing voluptuous sweetness with floral acidity.
How to Order:
Available for pre-order until December 20. Collection at the hotel on December 23, 24, and 25 (€110, for 6–8 people).
📧 bellefeuille@saint-james-paris.com ☎️ +33 1 44 05 81 88
Waldorf Astoria Versailles – Trianon Palace
Beneath the gilded ceilings of the Waldorf Astoria Versailles – Trianon Palace, Pastry Chef Eddie Benghanem unveils his sculptural “Étoile d’Hiver”.
This creation is a poetic, contemporary masterpiece, envisioned as a stylized fir tree meticulously crafted from the finest dark chocolate. The log is entirely hand-sculpted, giving it a unique, jewel-like quality.
Beneath a delicate shell of 50% cocoa milk chocolate, a light cream infused with two vanillas is elegantly married to a silken milk chocolate namelaka. This creamy heart rests on a foundation of salted caramel crèmeux and a crisp, grainy cereal crumble biscuit. A masterful play on textures that feels both nostalgic and sophisticated.
As Chef Benghanem notes, “Étoile d’Hiver embodies the spirit of Christmas,” in a taste of Versailles under a blanket of snow.
How to Order:
Available for order from November 17 with pickup at the hotel from December 17. (€95, for 6/8 people).
🌐 Waldorf Astoria Versailles ☎️ +33 1 30 84 50 00
Le Royal Monceau – Raffles Paris
In the vibrant heart of Paris’s gastronomic scene, Le Royal Monceau – Raffles Paris unveils two unparalleled pastries for the festive season, under the guidance of Chefs Yazid Ichemrahen and Alexandre Favre. Here, artistry and flavor converge in a sculptural Yule log and a masterful Kings’ Cake, offering exclusive moments of refined indulgence.
The Hotel’s bûche de Noël is a hand-sculpted ode to woodland whimsy, where childhood nostalgia meets sophisticated innovation. It features a grand cru chocolate mousse and a velvety creamy center made with organic milk from the Ferme de la Fosse à l’Eau, evoking a sense of nostalgia. This is complemented by a crisp base and a regressive hazelnut praline from Piedmont, all showcasing exceptional chocolates from the Chocolaterie de l’Opéra.
Their Kings’ Cake is a manifesto of manual skill. Made with Normandy butter and organic spelt flour, is layered and scored 65 times with a scalpel, transforming the galette into a piece of jewelry. The traditional frangipane, enriched with a generous almond heart, is sure to win over the most discerning gourmands. The experience is completed with custom “RMO“-logoed crowns and charms, establishing a joyful and identity-rich ritual for January celebrations.
How to Order:
Sculptural Yule Log (€95): Available for Click & Collect from November 14 to December 31, 2025. An individual version is available for €25 at the Bar Long.
Kings’ Galette (€55, for 6-8 people): Available for pickup from January 2 to 25, 2025. Pre-orders begin November 1.
Hugues Pouget
Marking a pivotal new chapter in his celebrated career, master pâtissier Hugues Pouget steps into the spotlight under his own name. After shaping the identity of Hugo & Victor for fifteen years, the Champion of France of Desserts now embraces full creative freedom in his eponymous boutique in the 6th arrondissement.
For the holidays, he introduces a collection of four Yule logs with a distinct expression of his gourmand philosophy:
- Marron, Poire et Coing: chestnuts from Collobrières paired with the subtle perfume of quince.
- Vanille, Crème Brûlée: a tribute to a national favorite, blending three vanilla origins for unparalleled depth.
- Chocolat: a profound exploration of premium cocoa.
- Ananas, Menthe et Citron: a bold, refreshing finale designed to cleanse the palate.
Pouget describes his approach as creating “ludic tasting moments,” aiming to captivate with flavor rather than rely on classic codes.
How to Order:
The four bûches are available for order starting December 1. Pickup in Paris and La Celle-Saint-Cloud, and delivery in Paris and the inner suburbs. (€59 for 6/8 persons).
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