Bûche de Noël: The Best Yule Logs in Paris 2025
“Noël neigeux, été merveilleux,” so the saying goes. A snowy Christmas will bring a great summer! Enjoy!
French tradition has it that the bûche de Noël originates from an ancient Celtic tradition: tracking a handsome log and burning it on 21st December (the year’s shortest day) to celebrate the Winter Solstice. In medieval France a Christmas feudal tax required peasants to present a chunky log to the feudal lord of the manor. Then, they gathered their own cherry wood logs which they blessed, garlanded with ribbons, and tossed into the fireplace, enjoying the warmth and fragrance. The famous yule log dessert came from this tradition, now sublimated by Paris pastry chefs. Here are some of our favorites this year.
Once upon a time, there was a sleigh that sped under the stars, between frosty rooftops and snow-covered fir trees. On board Santa, wrapped in his velvet cape, watched over precious chocolate pods cut like diamonds. Surrounded by his intrepid reindeer and polar bears, the man in red was entrusted with a mission of the utmost importance: deliver these enchanted chocolate pods to the Alain Ducasse Chocolate Factory, in time for every sweet tooth’s favorite holiday. Inside the secret workshop chocolate was crafted, from bean to candy, respecting the taste, the raw material, and its origins. Today, welcome to “Les Cabosses Enchantées”: a collection celebrating the magic of chocolate-making expertise. You’ll also find Advent Calendars (€62), the Oursin Pralinée (€58), and Cracker Surprise (€29). The best location to discover Alain Ducasse’s Christmas Chocolate Collection is his chocolate workshop; salivate to see the chocolates being crafted and buy delicious holiday gifts.
DETAILS
40, rue de la Roquette, 11th
Metro: Bastille
Tel: +33 (0)1 48 05 82 86
Straight out of Christmas legend, Le Traineau Marbré “Sleigh Log” (€18-€95) reinvents mouthwatering Marbled Entrémets, originally created by gregarious, talented chef pâtissier François Perret. This elegant sleigh, adorned with the Ritz Paris emblem, reveals a soft almond biscuit decorated with jelly and citrus zest. On top, Madagascar vanilla mousse reveals orange marmalade and lemon cream, enhanced with gifts of white chocolate and lime praline. A more retro version features a caramelized pecan biscuit, filled with vanilla mousse and cream, pecan praline, and decorated with gifts of milk chocolate and pecan praline.
Discover this chic collection at two Comptoir du Ritz locations: 38 rue Cambon (1st) and 45 rue de Sèvres (6th)
Le Comptoir du Ritz, La Buche Traineau
At the heart of this incredible creation, 13 successive layers intertwine in a symphony of rich and contrasting textures. It’s an homage to the “13 Christmas Desserts”; this delightful Provençal tradition, dating back to the 17th century, symbolizes generosity and sharing. Divided into two parts, a gourmet composition from the incredible selection created by young talent Anna Coruble. The upper part celebrates the art of piping with meticulous elegance; each layer invites us to savor an explosion of flavors. Coruble infuses the log with deep, enveloping forest aromas: wood, rice, pine, and honey blend in a flavor palette that’s simultaneously sweet, woody, milky, and resinous. A triumph!
DETAILS
Price €105
Order from 1st December, 2025 – Collect from Le Lobby resto – if it’s not quite ready – have afternoon tea?
19, avenue Kleber, 16th
Tel: +33 (0)1 58 12 28 88
Joyau Des Pins, The Peninsula Paris Photo: Laurent Fau
“Winter Symphony”, the super-chef’s Yule log celebrates the harmony between the freshness of pear, sweetness of milk chocolate and subtlety of vanilla. Presented in a graphic, modern form, Winter Symphony has glossy icing, enhanced with sliced pears, caramelized almonds and dark chocolate shavings. Designed as a true culinary score, this Christmas dessert highlights fruity and chocolatey notes that complement each other: Pear mousse flavored with vanilla and lemon zest, light and fruity; milk chocolate & vanilla mousse, smooth and enveloping: Soft, delicate cocoa sponge cake, glossy, intense, interesting black icing… All balanced on paper thin golden sweet pastry.
DETAILS
Hurry! Limited Edition €88: available from 15th December at:
17, rue Beaujolais, 1st
Tel: +33 (0)1 42 96 56 27
Guy Martin’s yule log
For the 2025 holiday season, pastry chef Coline Doussin unveils “Au Petit Matin,” a Yule log inspired by childhood memories. This creation pays homage to the hotel’s magnificent staircase, the beating heart of the hotel, reminding Coline of her excitement rushing down the stairs on Christmas morning to unwrap presents. A graduate of Ferrandi Paris, Coline Doussin (aged 27) honed her expertise at prestigious establishments such as Maison Pic, Cheval Blanc Paris, and La Scène.
With “Au Petit Matin,” the cheffe creates a delicate creation, true to her desire to tell stories via her desserts. “My yule log combines the enveloping sweetness of Tahitian vanilla with the tangy freshness of rosehips, creating a balance between indulgence and lightness. It consists of a crispy almond cake, vanilla cake, a rosehip jam center and Tahitian vanilla mousse.”
DETAILS
€110 – serves 6 to 8
Order until 20th December – collect from the 23rd
5, place du Chancellor Adenauer, 16th
Tel: +33 (0)1 44 05 81 88
courtesy of Saint James Paris
Yannick Alléno’s Intelligent Log!
For the first time, Yannick Alléno creates a yule log as a gourmet and sculptural masterpiece, inaugurating a new tradition chez Pavillon Ledoyen, the world’s most Michelin-starred independent venue (home to three restaurants including Alléno Paris ***, L’Abysse **, Pavyllon*).
This dramatic, limited-edition yule log (€95) by Chef Alléno and Pastry Chef Valentin Mille salutes wood, “the quintessential material of the holidays”. Inspired by Yakisugi, the Japanese technique of charring wood, the yule log shows off a deep black hue and a unique aesthetic. A culinary sculpture, it celebrates nature, Japan, and art – three sources of inspiration cherished by the chef. Impressive, eh!?
DETAILS
8 avenue Dutuit, 8th
Tel: +33 (0)1 53 05 1010
Metro: Concorde
Courtesy of Yannick Alléno
A glittering array of sugar and spice and everything you dream about, from coffrets of macarons to marshmallow teddy bears. La Bûche, by Executive Chef Julian Alvarez (prix sur demand!), is a delectable homage to the Garden of Hesperides, inspired by the golden apple trees and the magic of the holidays. And this year, Ladurée transforms the wait for Christmas into a delicious treat. Designed as a pyramid of macarons, the Advent Calendar is adorned in white and gold, revealing your irresistible daily treat: Eugénie, chocolate pearls, coated fruits, cat’s tongues, chocolate fritters… and, for December 24th, the tender marshmallow teddy bear caps off the magic in style. Illustrated by Korean artist Daria Song, this precious box is an object of art to share throughout Advent (from 30th November-24th December). An exquisite way to look forward to Christmas, n’est ce pas?
DETAILS
75 avenue des Champs Elysées, 8th
Tel: +33 (0)1 40 75 08 75
A mysterious dive into the depths of oceans, corals, anemones, and other sea sponges: this is the odyssey PH invites us to discover with his Abysses collection. Inspired by the works of ceramic artist Courtney Mattison in hand-glazed stoneware and porcelain, this original Christmas collection is an additional chapter in the artist’s Letter to the Ocean. From her monumental works emerges the incredible biodiversity of the seas, where hues, curves, volumes, and textures create a sense of movement, swirling, and life. Here, the infinitely large celebrates the infinitely small.
“When I discovered Courtney Mattison’s work, I was fascinated by the contrast between her imposing sculptures and the fragility of her ceramics. Work that oscillates between finesse and power, each structure is a representation of coral reefs. The eye’s captivated by the aesthetic, by the fragile beauty of these representations, fascinated by the impression of movement they convey. I was touched by the beauty of her universe, blending the convictions of the biologist, the commitment of the artist, the infinitely elegant and vibrant expression of her works. How could one not be inspired by the organic complexity and resilience of these marine ecosystems?” asks Pierre Hermé. “My Christmas collection resonates with the works of Courtney Mattison, an incentive to explore a new dimension of taste, to open new windows on the world.”
DETAILS
Available at 14 rue Bonaparte, 6th
Tel: +33 (0)1 43 54 94 20 + 14 Paris branches
courtesy of Pierre Hermé
Boulanger de la Tour unveils two new yule logs created by Yannick Franques, Chef of the Tour d’Argent and Meilleur Ouvrier de France, and Mourad Timsih, Executive Pastry Chef. “This year, the house showcases two essential combinations: the indulgence of chocolate combined with the freshness of pear, and the elegance of vanilla enhanced by the liveliness of citrus fruits,” they explain. Available in individual and sharing formats, these creations are a continuation of exceptional pastry expertise, designed to bring families and guests together around refined and characterful desserts. And, the starry Advent Calendar is magic!
DETAILS
2, rue du Cardinal Lemoine, 5th
Tel: +33 (0)1 43 54 62 53
courtesy of Boulanger de La Tour
There are 19 Maison Landemaine maisons to discover in Paris! Rodolphe Landemain launched his vegan pâtisserie and bakery, Land & Monkeys (named for a return to the earth and our ancestors) just before the Covid pandemic, fearing it might fold after three months – there are now boutiques in Paris, and La Défense. Don’t ignore his baguettes!
DETAILS
Les Bûches from €29. Les Galettes from €21
28 Boulevard Beaumarchais, 11th
Metro: Chemin Vert
Last word:
“La Bûche de Noël is more than dessert, it’s a celebration of French craftsmanship and culinary heritage,” says pastry chef Nina Metayer.
Lead photo credit : courtesy of Maison Landemaine
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