Yule Logs: the best Parisian Chefs present their 2016 creations

If Christmas means presents, family, snow and Santa Claus, for many people Christmas is also associated with a great gastronomy: turkey, chestnut and…yule logs. Every year, the best Pastries Parisian Chefs imagine the most unique and delightful yule logs. This year is not an exception:

·        The Chef Christian Moisand and his Pastry Chef Bryan Esposito present two creations at the restaurant Le Céladon, the Hotel Westminster’s restaurant. The first Yule log is inspired by the Proven?al tradition of the 13 desserts with fruity savors such as orange, fig and almond. The second one is perfumed with Kalingo Grand Cru chocolate. Her intense taste is perfect for the chocolate lovers.

·        The famous Chocolatier Pierre Hermé created pop and shiny yule logs with macaroons flavors: the “B?che Hommage” with pear and iced chestnut cream & biscuit, the “B?che Constellation” with strawberry, orange and a crispy almond biscuit, the “B?che Glacée Mogador” where chocolate mixes with pineapple. 

·        The Pastry Chef Christophe Michalak offers 4 different yule logs for Christmas: one with Gianduja and hazelnut caramel flavors, the second one with milk chocolate, hazelnut, banana, passion fruit and lime, the third one with Yuzu, pistachio and strawberry. The fourth one is an Iconik yule log shaped as a van, a wink to the holidays of Santa who went surfing with his elf.

·        The Chocolatier Yves Thuriès offers the traditional chocolate yule log with three different layers: one layer of black chocolate, one layer of milk chocolate, the inferior layer with crispy hazelnuts praline.

·        The Pastry Chef Gilles Marchal created his version of the yule log for the Maison Chaudun: a yule log inspired by his passion for travel. The yule log is made out with chocolate and lemongrass. Gilles Marchal also created play cards in chocolate.

·        The Pastry Chef Dominique Saibron offers 4 yule logs as delicious as they look beautiful: the yule log “Rubis aux doigts de fée” with raspberry and pistachio flavors, the yule log “La Délicieuse” made out with a black chocolate mousse, a creamy salted –butter caramel, a crispy praline and coconut dacquoise. The third one “Bourbon” is made out with Breton biscuit, fleur de sel chocolate, and bourbon vanilla crème br?lée and the last one “Marron extreme” is made out with almonds, bourbon vanilla and iced chestnuts.

The Yule Log “La Délicieuse”:

·        The Pastry Chef of the hotel La Réserve; Marc Lecomte, imagined a yule log “l’Ivoire” which refers to the hotel’s emblematic animal, the elephant. It is mixing the exotic flavors of pineapple, passion fruit, lime and white chocolate.

What can Découvertes do for you?

If you know your clients are real food lovers or just curious to enjoy the sweet taste of Christmas as imagined by the best Parisian Chefs, Decouvertes is the best ally!

We can bring them to the most prestigious places in Paris to savor the yule logs and even organize specialized food tours for them.

Decouvertes can also arrange their entire stay and make them discover other delightful and refined French specialties.

Our wide range of services from luxurious hotels, apartments, villas, driver-guides, exclusives visits and much more are here to serve your needs.

For group projects please contact:

Cynthia at [email protected] or

Sandra at [email protected].

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