{"id":18675,"date":"2023-12-20T16:43:23","date_gmt":"2023-12-20T15:43:23","guid":{"rendered":"https:\/\/magazine.luxus-plus.com\/5-exceptional-christmas-logs\/"},"modified":"2023-12-20T17:11:02","modified_gmt":"2023-12-20T16:11:02","slug":"5-exceptional-christmas-logs","status":"publish","type":"post","link":"https:\/\/magazine.luxus-plus.com\/en\/5-exceptional-christmas-logs\/","title":{"rendered":"5 exceptional Christmas logs"},"content":{"rendered":"

In just a few days’ time, young and old alike will be enjoying the emblematic Yule log at the end of the Christmas meal. The editors have selected five top-of-the-range and original sweets to enjoy over the festive season.<\/p>\n

 <\/p>\n

The jewel dessert at the Park Hyatt Paris-Vend\u00f4me<\/h2>\n

 <\/p>\n

\"\"
\u00a9 Bernhard Winkelmann<\/figcaption><\/figure>\n

 <\/p>\n

Chef Nara\u00e9 Kim of the Park Hyatt Paris-Vend\u00f4me, the Palace in the second arrondissement of Paris, has created an attractive combination of jewellery and pastry. <\/span>With its design inspired by a brooch of precious stones, this log comes in two versions: one with a chocolate mousse and vanilla ganache and the other with a herb mousse. These desserts are also enhanced by black fruit, speculoos and a blueberry and blue flower glaze.<\/strong><\/p>\n

 <\/p>\n

The dog on its cushion at Lutetia<\/h2>\n

 <\/p>\n

\"\"
\u00a9Lutetia<\/figcaption><\/figure>\n

 <\/p>\n

This log is surely one of the most original of the 2023 season. Shar-Pei Lulu, the mascot of the Lutetia Palace in Paris’s sixth arrondissement, has been given pride of place by chef Nicolas Guercio. The little ball of fur, all chocolate of course, is revealed asleep on her pillow, which is none other than the famous Yule log. This trompe l’oeil pillow is adorned with a chocolate biscuit, a lime crisp, a vanilla mousse and a passion fruit cream. These exotic flavours are ideal for the end of a meal.<\/strong><\/p>\n

 <\/p>\n

The collaborative log from Royal Monceau Raffles Paris and Messika<\/h2>\n

 <\/p>\n

 <\/p>\n

\"\"
\u00a9 Romeo Balancourt<\/figcaption><\/figure>\n

 <\/p>\n

Quentin Lechat, the head pastry chef at the Royal Monceau Raffles Paris in the capital’s eighth arrondissement, has teamed up with the Messika jewellery house. The co-signed vanilla log has an elegant design.<\/strong> The jewellery brand’s Move motif, inspired by a diamond and bronze-coloured trompe l’oeil stones, brings out the beige monochrome of the creation.<\/p>\n

 <\/p>\n

The log with a Louis Vuitton motif<\/h2>\n

 <\/p>\n

\"\"
\u00a9 Louis Vuitton<\/figcaption><\/figure>\n

 <\/p>\n

Head to the restaurant and caf\u00e9 in Louis Vuitton’s LV Dream exhibition, in the first arrondissement of Paris, to discover the log created by chef Maxime Fr\u00e9d\u00e9ric, who works at the Cheval Blanc hotel. This sweet treat is made with hazelnuts and a creamy praline, all decorated with the House monogram.<\/strong><\/p>\n

 <\/p>\n

The snowy mountain of the Plaza Ath\u00e9n\u00e9e<\/h2>\n

 <\/p>\n

\"\"
\u00a9 Plaza Ath\u00e9n\u00e9e<\/figcaption><\/figure>\n

 <\/p>\n

Gone are the cylindrical logs, replaced by the mountain! The Plaza Ath\u00e9n\u00e9e, in the eighth arrondissement of Paris, reveals a gentle verticality that immerses us in a five-star ski resort. Created by pastry chefs Angelo Musa and \u00c9lisabeth Hot, this dessert, called Mont Plaza, is shaped like a mountain with fir trees and a chocolate cable car, and is as regressive as it is fun. In terms of flavour, it’s a reinterpretation of a pastry classic: the Mont Blanc. When cut into pieces, the log reveals a chestnut biscuit, a mandarin brioche insert, a mousse infused with toasted chestnuts, a ganache and a creamy filling.<\/strong><\/p>\n

 <\/p>\n

Read also > DEPARTMENT STORES UNVEIL THEIR CHRISTMAS WINDOWS AND DECORATIONS<\/a><\/p>\n

Featured photo : \u00a9 Lutetia<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

In just a few days’ time, young and old alike will be enjoying the emblematic Yule log at the end of the Christmas meal. The editors have selected five top-of-the-range and original sweets to enjoy over the festive season.   The jewel dessert at the Park Hyatt Paris-Vend\u00f4me     Chef Nara\u00e9 Kim of the Park Hyatt Paris-Vend\u00f4me, the Palace in the second arrondissement of Paris, has created an attractive combination of jewellery and pastry. With its design inspired by a brooch of precious stones, this log comes in two versions: one with a chocolate mousse and vanilla ganache and<\/p>\n","protected":false},"author":1,"featured_media":18673,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"%%post_title%% %%sep%% %%sitetitle%%","_seopress_titles_desc":"In just a few days' time, young and old alike will be enjoying the emblematic Yule log at the end of the Christmas meal. The editors have selected five top-of-the-range and original sweets to enjoy over the festive season.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[19,17,20],"tags":[455,511,316,510,166],"class_list":["post-18675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-address-book","category-news","category-trends","tag-christmas","tag-christmas-logs","tag-cuisine-en","tag-gastronomy","tag-hotellerie-de-luxe-en"],"_links":{"self":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/18675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/comments?post=18675"}],"version-history":[{"count":0,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/18675\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media\/18673"}],"wp:attachment":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media?parent=18675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/categories?post=18675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/tags?post=18675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}