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Every December since I live abroad I get asked a lot what do French eat for Christmas. While in Finland the Christmas meal is similar every year, starring the traditional Joulukinkku (Christmas Ham), the French Christmas menu varies greatly by region and by families. However the bûche de Noël, a yule log shaped cake, is the classic French dessert served in most families. Classic? Well not always. This Christmas again, the Master Pastry chefs and chocolatiers designed stylish and creative bûches, a feast for the palate but also for the eyes. Which is your favorite?

Bûche La Merveilleuse by Michel Cluizel. Under her chocolate lace, this bûche inspired by the couture world associates wild strawberry and chocolate mousse on a crusty chocolate base. Wouldn’t it be a perfect bûche for fashion designer Chantal Thomass?

Bûche Léopard by Eric Kayser. Playing with texture and colors, Eric Kayser created this surprising bûche with leopard pattern. Chocolate biscuit base, creamy coffee crème brûlée coated with black chocolate mousse and almond biscuit.

Bûche of the Ritz. The famous parisian palace targets the chocolate addicts: soft chocolate biscuit, light Bourbon vanilla cream, black chocolate mousse and chocolate chips.


Bûche Sempé by Lenôtre. Imagined by the famous French cartoonist Sampé, the bûche becomes an open book: crunchy praline, creamy black chocolate, almond dacquoise.


Snow Choc by Fauchon. An original and chic winter drop shape: mango, lemon confit, white chocolate, the whole coated in vanilla flavored almond paste.

La lettre au Père Noël by Hugo et Victor. A bûche shaped as a letter to Santa Claus with inside a vanilla mousse, almond dacquoise, chocolate fondant and praline.

Photos: Bûche La Merveilleuse Michel Cluizel, Bûche Léopard Eric Kayser, Bûche Ritz Academie des Bocuses d’or, Bûche Sempé Lenôtre, Snow Choc Fauchon, La lettre au Père Noël Hugo et Victor.

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