The Bristol 2025 Christmas log by Maxence Barbot takes us to the summit.

Le Bristol Paris unveils its 2025 Christmas log cake, created by chef Maxence Barbot. A superb chocolate creation in the shape of a fir tree, inspired by the gardens of the palace located in the 8th arrondissement of Paris.

Le Bristol Paris reveals the talents of its new pastry chef, Maxence Barbot, who has created his first Christmas log for the palace. This year, there is no traditional roll: the creation takes the form of a chocolate tree, a nod to the illuminated conifers that adorn the hotel's French garden. The whole thing is sculptural in design, conceived as an edible work of art. L'Art du Sommet is the name of this beautiful pastry that is sure to delight family and friends.

The Bristol's 2025 Christmas log seduces us with its shape, crafted from a unique mold. Swirls of Madagascar milk chocolate enhanced with golden flecks adorn this majestic dessert. Inside, we discover a delicate construction of textures and flavors. The base is a crispy chocolate and fleur de sel gavottes. Then comes a creamy Tahitian vanilla filling enveloped in a 65% Madagascan dark chocolate mousse, roasted by Nicolas Berger. The whole thing is enhanced by a melilot flower caramel and a tangy gel made from mucilage, a natural juice extracted from cocoa beans.

Maxence Barbot, former Pastry Chef at Shangri-La, confirms his taste for balance and beautiful curves. The richness of the chocolate is accompanied bya real freshness. It is neither too sweet, nor too fatty or too heavy, and is truly seductive. This is the ideal log to end a meal on a sweet note without feeling weighed down.

Limited to just 200, this Christmas log from Le Bristol Paris is designed to serve 10 people. Pre-orders open online on November 26, 2025, with collection between December 17 and 31 atthe Épicerie des Ateliers du Bristol ( 48 hours in advance). An individual size is also available from December 3 to January 2, at the same location as well as at Café Antonia, for those who prefer to enjoy the experience solo (or as a duo, of course).