The Best Yule Logs in Paris for Christmas 2024

When did the tradition of bûches de Noël begin? Pierre Lacam (1836-1902), pastry chef and culinary historian, is credited with publishing the first bûche recipe in Le Mémorial Historique et Géographique de la Pâtisserie, a weighty tome published in 1890, containing snippets of history, along with 1,600 recipes for regional cakes and pastries. Lacam was inspired by the legendary yule logs tossed on the fire Christmas Eve and every day until Epiphany. Over time, France’s pastry chefs and chocolatiers have reinvented this traditional dessert in fantastic ways.

Here’s our 2024 baker’s dozen, with love and seasonal greetings. Monsieur Lacam would approve of the delicious cakes created by talented Paris pastry chefs this holiday season  – hope you do too. 

La Fantaisie 

Celebrating one year since the launch of the chic Hotel La Fantaisie, Pastry Chef Rémi Guérin presents his first, flowery, festive log. The log, a symphony of flavors and textures, is made from a crispy biscuit with a soft hazelnut center. Add a passion fruit compote, the subtle acidity contrasts deliciously with smooth creamy praline. Finally, a creamy orange blossom mousse adds airy lightness. Delicate flower petals top this log, bringing the final poetic touch evoking the bucolic world of La Fantaisie. 

DETAILS
Hotel La Fantaisie
24 rue Cadet, 9th 
Tel: +33 (0)1 55 07 85 07 

La Grande Cascade 

Behind this dramatic silhouette lies more than a tribute to the American-style blue lobster, La Grande Cascade’s iconic signature dish for decades. Signed by the talented Joris Vée, 2019 Junior World Pastry vice-champion this exceptional piece draws its inspiration from the delicate art of origami, mixing tradition and modernity with geometric precision. Usually the king of festive tables, the lobster is reinvented here as a visually delightful and daring chocolate work of art. Beneath its bright red shell, this lobster reflects a delicious play of textures: crunchy hazelnut, Russian biscuit, 64% dark chocolate ganache with deep aromas. A creamy caramel and a light chocolate mousse complete this gourmet experience. Wow!

DETAILS

Price €120 – 6 people
Order between 10-20 December at [email protected]  
Collect December 24th between 10 am and 4 pm from Grand Cascade reception at: 
Allée de Longchamp, Bois de Boulogne, 16th 
T: +33 (0)1 45 27 33 51 

Airelles Château de Versailles, Le Grand Contrôle 

This prestigious 2024 Christmas log is signed by Chef Aymeric Pinard. An actual reproduction in miniature of the Château de Versailles, the yule log is a tribute to the heritage and majesty of the world-renowned palace. Chef Aymeric’s flavors include: chestnut honey biscuit, coated with honey mousse infused with beeswax, a citrus heart for a touch of freshness, pollen biscuit and propolis cream. A bold and subtle alliance, evoking the sumptuous feasts of the Royal Court over the centuries. Royal!

DETAILS
Price €115, available in limited edition from December 20th to January 2nd via: https://boutique.airelles.com  
Airelles Château de Versailles, Le Grand Contrôle
12, rue de l’Indépendance Américaine, Versailles 
Tel: +33 (0)1 85 36 05 50 

Arnaud Larher  

Pastry chef Arnaud Larher, a Meilleur Ouvrier de France, delights our festive tables with his bûches and Christmas creations, each more tempting than the last. For 2024, four irresistible recipes share the spotlight.

Bûche Skieur: coconut dacquoise, mango-passion cream with mango pieces and ivory white chocolate mousse, meringue. Serves 4-6, €58

Bûche Victoire: almond and vanilla sponge cake, hazelnut praline mousseline cream, crispy praline and caramelized hazelnuts. Serves 6-8, €54.60 

Bûche Bubble Raspberry: choux pastry biscuit, raspberry coulis and mousse, almond biscuit, light raspberry cream and pure raspberry icing. Serves 6-8, €54.60 

Bûche Julia: crunchy meringue, whipped cream, chestnut cream, chestnuts and Corsican clementine marmalade. Serves 6-8, €54.60

DETAILS

53 rue Caulaincourt, 18th 
T: 01 42 57 68 08 

Claire Heitzler  

Trained by top pastry chefs, Claire Heitzler learned her trade chez Troisgros restaurant, then at Georges Blanc, before being commissioned by Alain Ducasse to become pastry cheffe at Beige, Alain Ducasse’s restaurant in Tokyo. From 2010 to 2015, Ms Heitzler was pastry cheffe at Lasserre, Paris, and in 2016, she became the creative director at Maison Ladurée, before creating her own pastry consulting and training company in 2018. Voted “Pastry Cheffe of the Year” by Le Chef magazine, she was then recognized by the Gault & Millau Guide (2012 and 2013), winning the Fou de Pâtisserie trophies for “Responsible Pastry” and “Fruit Pastry.” Sensitive to nature, biodiversity and the seasons, she is respectful of product sourcing, as well as ethical packaging and design. In her chic Levallois boutique, customers order in advance and collect their favorite holiday pastries directly. “This system avoids product losses and ensures the freshness and consistent quality of my creations,” she says. 

Snowflake – Vanilla  

Between crunchy shortbread, soft biscuit and airy mousse, each bite reveals the intense character of vanilla. Creamy rice pudding adds a comforting touch, while the snowflake shape recalls magical snowy Christmas landscapes. 

Individual portions priced at €9. The log for 6-8 people costs €62

Maya Log – All Chocolate  

Made of a light, airy chocolate biscuit, crispy praline crisp, Madagascar chocolate (64%) and smooth milk chocolate mousse (39%). 

Individual portions cost €8.50. The log for 6 people costs €50.

Piémont Log – Citrus & Hazelnuts  

A crispy hazelnut biscuit, hazelnut cream, homemade citrus marmalade and light hazelnut mousse. The marriage of these flavors creates a subtle harmony between the roundness of the hazelnut and the interesting acidity of the citrus fruits.  

Individual portions cost €8. The log for 6 people costs €48. 

DETAILS

9, rue du Parc, 92300 Levallois Perret  
Tel: +33 (0)1 47 39 94 74 
M: Louise Michel (Line 3)  

Patrick Roger 

Recognized as an MOF (Meilleur Ouvrier de France), Patrick Roger presents his state-of-the- art Christmas collection. The main distinguishing feature of Patrick Roger is that he’s not only a chocolatier, but also a sculptor. He transforms chocolate into sculptures that become bronze, aluminium, marble or concrete and are exhibited not only in France but worldwide. “It all starts with an emotion, the unconscious a subtle encounter … a material, a smell, a person,” he says.

DETAILS

3, place de la Madeleine, 8th (and branches throughout the city) 
Tel: +33 (0)1 42 65 24 47  

Guy Martin 

For 2024’s end-of-year celebrations, superchef Guy Martin unveils an exclusive collection of four Christmas logs, each specially created for one of his exciting go-to addresses. 

• Le Grand Véfour log is outstanding for the elegance of its exotic mango and coconut flavors. Made with intense dark chocolate, enhanced with sexy fruits from exotic countries. Priced at €88. 
• Le Pasco Christmas log is beautiful blackcurrant fragrance. Composed of chestnut cream and milky 40% Valrhona Jivara chocolate, creating a creamy, light texture. Vanilla ganache enriches its subtle sweetness, while inserts of blackcurrant provide a fruity and tangy touch, perfectly balancing the flavors. Priced at €64. 
• A Noste Christmas log delights the taste buds with exotic flavors and light and foamy texture. This creamy coconut mousse is enhanced with inserts of fresh mango and lemon zest which bring a subtle freshness. Almond cookies add a touch of crunch to every bite. Priced at €54. 
• La Mère Lachaise: Composed of Dulcey chocolate ganache, this sophisticated gourmet log is decorated with crunchy white chocolate and praline dacquoise – an irresistible flavor. Add nougatine and pistachio pieces for delicate crunch, while inserts of melting caramel add glamour to taste and texture. Priced at €58. 

La Réserve Paris 

For the end-of-year celebrations, La Réserve Paris unveils “L’Etoile Gabriel” log, an homage to the hotel’s signature restaurant, awarded three Michelin stars last March. L’Etoile Gabriel is inspired by the history of La Réserve Paris’s gourmet restaurant, now reaching the moon & stars – joining the prestigious circle of the world’s best restaurants. Chefs Jerôme Banctel (awarded “chef of the year 2024” by www.lechef.com ) and Jordan Talbot design their sweet interpretation of the award given by the iconic Red Guide. Cute, eh!? 

DETAILS

Priced from 90€. Order between December 1- 20th, 2024
42 avenue Gabriel, 8th 
Metro: Franklin D Roosevelt 
Tel: +33 (0)1 58 36 60 60 

Pierre Hermé 

The Christmas collection is fascinating (eight different whimsical yule logs, macarons, chocolates etc) – everything you need for Noël and then some. How about the “Revelation” yule log? As beautiful and sculptural as it’s exciting to taste. Pierre Hermé’s signature logs take us on a journey. The taste of almonds predominates, in a variety of forms, with a cookie of roasted almond slivers and almond paste scented with orange blossom water – delicious orange compôte adds a light acidity that blends perfectly.  

DETAILS

For 12 – priced at €390 
72 rue Bonaparte, 6th 
Tel: +33 (0)1 43 54 94 20

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The Ritz – Coffret Surréaliste Noël 

Highlighting the centennial of Surrealism, the Ritz Paris commissioned English illustrator Jonathan Burton to create a set of four Christmas baubles for a dreamlike tree. Since its 1898 launch, the Ritz Paris, and César Ritz, always maintained close ties with various artists. This is particularly the case with the Surrealists who shared a deep interest in all creative fields (literature, photography, painting, etc.) André Breton, Francis Picabia, Man Ray… all found at the Ritz Paris a space of creative freedom in which reality and reverie merge. This chic box of Christmas baubles is the perfect pack to enhance your tree during the end-of-year celebrations. 

DETAILS

Price €480: Available at the Concept Store du Ritz and the e-boutique.  
15, place Vendome, 1st 
Tel: +33 (0)1 43 16 30 30 
Open 7/7 from 10 am- 7 pm

Café de la Paix 

And, after yule logs, it’s time for the galette des rois! To start the year with a treat, Café de la Paix, the legendary address on Place de l’Opéra, invites you to celebrate Epiphany (January 6th) with the most traditional of galettes. At the heart of a golden and crispy puff pastry there’s a delicate and tasty filling, composed of rich and creamy almond cream, subtly combined with a pastry cream. Happy New Year 2025.

Prefer to taste sur place? Book Le Grand Sunday Brunch. Children under 3 eat free; from 4-12 years, it’s half price. The price for grown ups is €120 with a flute of champagne.

DETAILS

Galette serves 8 and costs €45. Order 24 hours in advance from January 2-26, 2025. 
5, place de L’Opera, 9th 
Tel: +33 (0)1 40 07 36 36