The Best of Christmas Logs of Parisian Luxury Hotels

Shangri-La Hotel

As creative as ever, Michaël Bartocetti has revealed his Toupie Féérique with subtle flavours. On a mousse base with chocolate from Madang in Papua New Guinea, hazelnut praline, gianduja and a gingerbread sponge all deliciously-infused with fleur de sel. Serves 8 people : 118 €. www.shangri-la.com

Placed on a table like a trophy, this work of art will be admired by all. © Roméo Ballancourt

Royal Monceau Hotel

Introducing Cristal, the Christmas creation by none other than the Picasso of patisserie. Pierre Hermé has concocted a clever combination of Corsican chestnuts, rich sponge, rose-infused mascarpone cream, sugar nuggets and silver leaf, all laced in white chocolate icing. Serves 6 people : 126 €. www.leroyalmonceau.com

You can savour this at the hotel’s outdoor seating area, now a white winter, ski-themed wonderland, somewhat like Val Monceau ski resort. © DR

Le Crillon Hotel

Sit by a window to enjoy every last mouthful with the best view of Paris. © DR

Le Meurice Hotel

Crowned best pastry chef in 2017, Cédric Grolet has been inspired by the Rubik’s cube and has created his very own. From almond and coriander, chocolate truffle, lemon and mint, to chestnut and coconut, each little cubic morsel can be enjoyed individually. Serves 6-8 people : 190 €. www.dorchestercollection.com

A fan of Christmas traditions, the chef has called on childhood memories to create this 3D puzzle. © DR

Peninsula Hotel

This basket of white chocolate Dim Sum is Dominique Costa’s nod to LiLi, the hotel’s Cantonese restaurant. Topped with chocolate chopsticks, the basket contains a fusion of honeyed mango compote, almond sponge, jasmine tea and grapefruit. Serves 10 people : 98 €. paris.peninsula.com

Using subtle Asian dessert flavours, this unique creation is utterly addictive. © DR

The Ritz Hotel

François Perret’s signature dessert this year comes with a red hat, pompom and white beard. This is no ordinary Santa Claus, but a sculpture of marbled sponge, vanilla mousse and caramel centre with chocolate chips. Serves 5 people : 110 €. www.ritzparis.com

Place Vendôme is home to Paris’s most famous hotel, now with Santa Claus as their honoured guest, in cake form. © DR

Prince de Galles Hotel

A newcomer to haute pâtisserie, Nicolas Paciello has created his signature log called Tahitensis. This graphic design features a bundle of chocolate vanilla pods and is a lighter option so you can endure the marathon of festive treats a little longer. Serves 6-8 people : 95 €. www.hotelprincedegalles.fr

As a nod to Tahitian vanilla, beneath the log’s crisp exterior are multiple woody-flavoured layers. © DR

Park Hyatt Vendôme Hotel

Infatuated with Paris, Jimmy Mornet has recreated the city’s rooftops in the most delectable way possible. This passion has manifested itself in the form of almond sponge, kumquat jam, caramelised pistachio crunch, chocolate exterior and a mousse made from Parisian honey. Serves 6-8 people : 80 €. parisvendome.park.hyatt.com

This yule log might tempt you into investing in a city-centre apartment. © DR

Plaza Athénée Hotel

World patisserie champion and winner of the Meilleur Ouvrier de France award, Angelo Musa has created six individual logs. This delight is made from chocolate bark, almond and hazelnut crunch, cocoa nibs and banana ginger jelly. Serves 6 people : 110 €. www.dorchestercollection.com

They could fool you into thinking they were the real deal, but these logs are in fact made from chocolate by the Alain Ducasse team. © DR

Four Seasons George V Hotel

The table has been set around Maxime Frédéric’s masterpiece. At almost 60 cm high, his 75 % Peruvian dark chocolate tree has been sprayed with white chocolate and features mini logs on its branches. Serves 6-8 people : 180 €. www.fourseasons.com/fr/paris

Using the hotel’s logo, this extraordinary creation is without doubt the most daring of them all. © Géraldine Martens