Christmas is coming—it’s time to pick out your Yule log. On the French Riviera, you’ll be able to enjoy Yule logs you won’t find anywhere else—local creations made by our best pastry chefs.
That’s the choice I’ve made: to offer you creations that you can’t taste anywhere else.
TOP 10 CHRISTMAS LOGS FOR 2022
Dance to Lilian Bonnefoi’s *The Nutcracker*
Lilian Bonnefoi, pastry chef at the Éden Roc luxury hotel in Cap d’Antibes and a pastry prodigy, has us dreaming once again with his wonderful Christmas creations. All of her Yule logs are excellent; this year, I chose this one because it really reminds me of the Yule logs from my childhood. Enjoy them to your heart’s content—but above all, be sure to order yours now. Lillian Bonnefoi, Antibes. Phone: 04 93 33 90 74
Climbing Mont Blanc with Patrick Mesiano
Patrick Mésiano needs no introduction. As the pastry chef at Le Métropole in Monte Carlo, his creations are refined and always original, made with the region’s finest ingredients. This Yule log will delight even the most discerning palates. Patrick Mesiano, Beaulieu-sur-Mer, Tel: 04 93 01 35 85
The Christmas Papillote with Jérémie Gressier
Tahitian vanilla, orange blossom from Vallauris for a local touch, and a crunchy almond and fleur de sel topping—this playful, radiant Yule log will delight young and old alike. Chef Jérémie Gressier, who works at the famous Palace Terre Blanche, has created an astonishing Yule log this year. Don’t wait—try it right away! Terre Blanche Tourrettes, Tel: 04 94 39 90 00
A Snowy Christmas with Florent Margaillan of the Grand Hôtel du Cap Ferrat
The Palace may be closed, but that doesn’t mean the Pastry Chef has forgotten about Christmas! You can order this magnificent Yule log, available for home delivery on December 23 and 24. So don’t wait any longer—celebrate Christmas Eve Palace-style with white chocolate flakes sprinkled with silver glitter on a moist chestnut biscuit. Vanilla and chestnut—a treat for everyone. Grand Hôtel du Cap Ferrat, Tel: 04 93 76 50 50
The French Touch at the Negresco
Relive the Belle Époque with this original and stunning Yule log, which has become the symbol of this legendary Nice palace. Made with local ingredients, the new Pastry Chef has shown great creativity. Hurry to the Negresco to get yours. Negresco Hotel, Tel: 04 93 16 64 00
Take a trip to Tahiti with the Bûche de Canet
At Canet, this “Infinitely Vanilla” Yule log is a true treat for the taste buds. Tahitian vanilla atop a crisp, delicious shortbread—a craft passed down from generation to generation. A must-try! Canet Nice, Tel: 04 93 96 46 06
A Christmas with a “Voyage à Monte-Carlo” twist, featuring the Cazette Yule log
The Yule log by Christophe Cussac and Patrick Mesiano, prepared exclusively for the Métropole, will transport you to a chic and indulgent atmosphere. Crunchy praline and the famous Cazette cookie, made from delicately roasted hazelnuts. Not to mention the gold labels embossed with the hotel’s emblem. Luxury and fine dining. Métropole Monte-Carlo, Tel: +377 93 15 15 15
A Christmas in the Clouds with the Bûche des Garçons
Sam and Fabien’s bakery captures the flavors of our childhood. With local ingredients, a passion for baking, and expert craftsmanship, the result is simply wonderful. As light as a cloud, made with a raspberry-and-rose madeleine and a lychee mousse, it will take you on a journey. Chez les Garçons Nice, Tel: 04 93 80 42 59
“The Enchanted Log” by Marcel Ravin
Marcel Ravin, the culinary prodigy, treats us every year to Yule logs with flavors of unparalleled finesse, made with local ingredients—which makes them even better. I chose his classic Yule log, which will warm us with its rich flavors—chocolate, gingerbread, and red berries—a perfect combination. Monte Carlo Bay, Tel: +377 98 06 02 00
The Music Box of My Childhood with the SBM in Monte Carlo
And to end on a high note—with music—here is this exceptional production, which won over everyone, presented at SBM venues and commissioned for this occasion.
On a crispy gingerbread and praline base, a pecan cookie topped with milk chocolate mousse. And, of course, the chocolate shell rounds it all out. A feast for the eyes and the palate. Le Café de Paris, Monte Carlo, Tel: +377 98 06 76 23
“Of all passions, the only one I find truly respectable is gluttony.” Guy de Maupassant
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