Take a bite out of the most original and mouthwatering Christmas treats offered by the city’s most talented pastry chefs
La Bûche, the traditional Christmas cake in France gets a makeover every year by some of the greatest pastry chefs in the world, and this year is no exception with some so intricately designed they look too good to eat. Here are our favourite edible works of art we could not resist biting into.
Let the snowflake melt on your tongue with notes of dark chocolate and caramel thanks to Pascal Hainigue’s creation for Le Burgundy.
Unlock the chocolate box with notes of passion fruit and roasted hazelnuts at La Goutte d’Or.
Inspired by the hotel’s modern design, pastry chef Yann Brys has transformed the Nolinski hotel into an edible structure made with a milk chocolate mousse flavoured with maple syrup.
Fouquet’s goes wild with artist Richard Orlinski’s panda-shaped vanilla mousse and orange marmalade treat.
Bite into the blueberry jam-filled Greek column at Hôtel de Crillon.
At the Ritz, sample pastry chef François Perret’s honey-inspired and flavoured Yule log complete with chocolate beeswax detailing.