Bûche de Noël de Christophe Michalak for Plaza Athénée
Michalak is a Champion du Monde de Pâtisserie, so you know this is delicious!
Eight Christmas “story books,” one for each guest
Caribbean bittersweet, chocolate ganache, almond paste, almond biscuit Valencia, tangerine marmalade, marzipan shell
“Onduline” bûche de Noël by Stéphane Leroux, MOF
Belgian chocolate, raspberry compote and fruit, almond praline flavors
Available to restaurants who order it
Bûche de Noël by Guy Krenzer and team for Lenôtre
“Book” inspired by artist Sempé
Dark chocolate mousse, soft almond jelly, candied raspberry, crispy praline, Peruvian chocolate cream
Bûche de Noël by Michel Roth for the Ritz-Paris
Dark chocolate mousse and shavings, cookies and vanilla cream, cherries
€130 for 6-8 people; order from the Ritz-Paris
Bûches de Noël by Gilles Marchal and teams of Maison du Chocolat
Flavors, prices and available dates vary depending upon international location
Bûche de Noël by Pierre Mathieu of the Mandarin Oriental
Pleated ivory chocolate shell, dark chocolate, maple-caramel, citrus zest
Serves 6, €88
Available from December 20-31, call 01.7098.7400
Bûche de Noël by Camille Lesecq for Le Meurice
Flavors: wines of Château d’Yquem, licorice, lemon, hazelnut and apricot
Serves 4-5 persons, €96
Order from Le Dali restaurant December 17-31
Tél: 01 4458 1044
Galette des Rois Sarrasin by Andrey Dellos of Le Café Pouchkine, Printemps de la Mode
Puff pastry “galette” topped with almond cream and other flavorings
Serves 6-8 persons, €35-40
Bûches de Noël by Ladurée
Prices as noted, sold by slice or whole at Ladurée boutiques
Dali Wiederhoft is the executive editor of BonjourParis. Please click on her name to read her bio and more of her stories published in BonjourParis.
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