Bûche Bites

Take a bite out of the most orig­i­nal and mouth­wa­ter­ing Christ­mas treats of­fered by the city’s most tal­ented pas­try chefs

Where Paris - - Contents - By San­dra Iskan­der

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.

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