The best Yule logs in Paris for 2020

Classic, poetic or offbeat ... this year's bûches de Noël (Christmas logs) revealed

Every year, the great pastry and chocolate makers compete in originality and daring to offer Christmas logs to mark festive meals.

Aromas from childhood, audacious flavours with unexpected combinations, classic, traditional, or poetic, magical or eccentric … In 2020, the signature gourmet logs of Parisian master pastry chefs offer many a surprise.

The chefs at starred hotels, Parisian palaces and top restaurants conjure up gourmet creations for you to enjoy: a sublime log inspired by winter for the Hôtel du Louvre; a wreath-shaped spice-flavoured Christmas log for the Hotel Lutetia Rive Gauche; a trompe l'œil caviar box creation for the Peninsula Paris; an enchanted forest for the Hôtel de Crillon; cheerful chimney-place logs for Prince de Galles; Montélimar nougat, the star ingredient for the log at restaurant Le Fouquet's; honey and pollen, an unusual duo for Le Meurice, and a creative duo the pastry chef for the Molitor, MGallery Hotel Collection and the Berlin artist KEF for an ultra-limited edition log.

These logs are available for click and collect.

Top pastry chefs also concoct mouth-watering creations full of flavour. A gustatory journey for Philippe Conticini with his jasmine blackcurrant, yuzu kumquat, coconut almond pineapple logs; reach for the stars with Pierre Hermé and his Féerie Céleste selection, chocolate praliné dessert decorated with an artic fox for Yann Couvreur; a signature ‘Nutcracker’ log for Christophe Michalak

Master chocolatiers also craft innovative logs for gourmets: inspired by 70s pop music for Jean-Paul Hévin, Christmas wreath decorated with chocolate circles for Pierre Marcolini and an unusual combination of flavours for the pastry creations of Hugo & Victor.

Enfin les grandes maisons, salons de thé et épiceries fines créent des douceurs gourmandes à déguster pendant les fêtes. Le salon de thé Angelina revisite son célèbre Mont-Blanc en forme de bûche et tente une version pistache. Le chef Jean-François Piège s’inspire de son dessert gastronomique le Blanc-Manger pour imaginer une bûche aérienne pour Ladurée. Fauchon quant à lui sublime des saveurs inédites pour sa bûche glacée : caviar, vanille bleue et citron caviar tandis que la maison Lenôtre met à l’honneur l’Alsace avec son adorable village en chocolat juché sur une forêt noire.

Finally, top establishments, tea rooms and fine food stores create gourmet delights to enjoy during the holiday season. Tearoom Angelina revisits its famous Mont-Blanc in the shape of a log and tries a pistachio version. Chef Jean-François Piège has taken inspiration from his gastronomic dessert ‘Le Blanc-Manger’ to imagine an ethereal log for Ladurée. As for Fauchon, its iced log is filled with astonishing flavours: caviar, blue vanilla, and lemon caviar, whilst Maison Lenôtre pays tribute to the Alsace region with an adorable chocolate village surrounded by a black forest.