CHRISTMAS YULE LOGS AND FESTIVE CREATIONS BY THE MIDDLE EAST’S FINEST CHEFS IN 2025
This year, we’re turning the spotlight toward the Middle East’s most beloved chefs and the creations they’ve imagined for the season. Each Yule Log and festive treat in our collection carries its own story: some rooted in classic French technique, others shaped by the flavors and textures that define our region. What unites them is a sense of craftsmanship and the quiet luxury that makes holiday gatherings feel unforgettable. Consider this your invitation to explore the sweets that will shape this year’s most memorable moments.
CHEF ABEL VIEILLEVILLE
PASTRY CHEF AT EMIRATES AIRLINE, UAE
This collection is a vibrant and highly refined expression of modern holiday artistry, transforming traditional flavors into sculptural, individual desserts.
AMARETTI
LEBANON
Savor the richness of the season with Amaretti’s exquisite Chocolate Bûche de Noël. This festive Christmas log cake features a moist, tender chocolate sponge rolled in a swirl of luxurious chocolate cream, beautifully encased in dark chocolate shavings.
CHEF ANGELO MUSA
EXECUTIVE CHEF AT THE LANA AND HOTEL PLAZA ATHENEE, UAE
A masterful, festive creation by Chef Angelo Musa, this delicate dessert captures the magic of a snow-covered forest during the holidays.
CHEF BENOIT DUTREIGE
CORPORATE PASTRY CHEF AT RIKKAS AND PARIS SOCIETY, UAE
Created by Chef Benoit Dutreige, this magical Christmas Matrioshka has arrived. Each piece is lovingly hand-painted and holds its own festive surprise, offering a charming, heartwarming keepsake that brings the spirit of Christmas into any home.
CHEF CHARLES AZAR
PASTRY CHEF AND OWNER AT FLOCON, LEBANON
La Châtaigneraie
A refined celebration of chestnut and whisky. This bûche features a silky marron & whisky ice cream, layered with a delicate whisky-soaked biscuit à la cuillère, and enriched with house-made candied chestnut pieces for a luxurious, winter-warm finish.
Bûche “Feuilles de Givre”
A frosted, delicate creation blending freshness and softness. It combines vanilla ice cream with vibrant strawberry sorbet, set atop an almond dacquoise, all wrapped in a luminous Satin white-chocolate glaze that evokes the beauty of icy winter leaves.
Le Sous-Bois
Inspired by a walk through the winter forest, this bûche marries Dulce de Leche ice cream with intense 70% Tanzania chocolate ice cream, resting on a crispy puffed-rice biscuit. Finished with an esquimau-style chocolate glaze and delicate chocolate foliage, it’s a rich and immersive tasting experience.
Bûche Feuille d’Automne (Gluten-free)
A rich, elegant ode to autumn. This bûche features an intense 70% dark chocolate mousse, paired with a light and creamy milk-chocolate ganache montée. It rests on a flourless biscuit and an almond dacquoise, finished with a layer of praliné croustillant for the perfect touch of crunch.
CHEF CHRISTOPHE DEVOILLE
EXECUTIVE PASTRY CHEF, ATLANTIS THE ROYAL, UAE
This spread is a visually stunning and architecturally precise array of miniature artistic desserts that elevates the holiday season into an experience of refined luxury. This selection features a sophisticated juxtaposition of flavors and textures, most notably seen in the delicate tartlets. The collection is anchored by a masterfully glazed, rectangular chocolate Bûche de Noël adorned with elegant chocolate ribbons and gold-dusted leaves, balanced by modern elements like colorful, layered finger cakes and a golden, caramelized, laminated pastry, collectively showcasing the Chef’s commitment to both classic holiday indulgence and contemporary culinary art.
CHEF KARIM BOURGI
PASTRY CHEF AND OWNER OF KAYU, UAE
The Yule log from Kayu is a festive masterpiece, carefully crafted layer by layer. It combines dark chocolate mousse, milk chocolate cream, salted caramel, gluten-free chocolate cake, and crunchy praline to create a harmony of textures and flavors. Finished with a delicate chocolate spray, each detail is highlighted, making it as visually stunning as it is delicious, a true centerpiece for holiday celebrations.
CHEF MAROUN CHEDID
CHEF / RESTAURATEUR / OWNER OF MAROUN CHEDID COOKING ACADEMY, LEBANON
Mafrouket Pistachio Bûche
A delicate combination of white chocolate and anis crémeux, offering a refined, nutty, and subtly spiced flavor perfect for the festive season.
Christmas Azelia Valrhona – Chocolate and Caramel Bûche
Layers of Biscuit Viennois, hazelnut glazing, and luscious “Jivara” crémeux come together in a rich and indulgent bûche, celebrating the classic harmony of chocolate and caramel.
Chestnuts Bûche
A warm and comforting creation featuring chestnut glaze, praliné croquant biscuit, and a hint of single malt whisky, capturing the essence of winter in every bite.
Almond Biscuit Bûche
A crunchy yet creamy delight, combining praline mousseline with smooth crémeux atop a tender almond biscuit—simple, elegant, and irresistibly festive.
CHEF NICOLAS LAMBERT
SENIOR EXECUTIVE PASTRY CHEF AT FOUR SEASONS RESORT, UAE
Inspired by serene snowscapes, Chef Nicolas Lambert’s seasonal Bûche de Noël is back. This year’s creation, the White Christmas, is visually striking with its soft white finish and an adorable festive snowman figurine. It promises to be a beautiful and refined centerpiece for any holiday table.
CHEF PIERRE ABI HAYLA
PASTRY CHEF AND OWNER OF LE NOIR, LEBANON
This year’s Bûche de Noël collection at Le Noir has arrived, featuring three indulgent creations crafted for festive indulgence: a bold Dark Chocolate Whiskey bûche, a refined Marrons & Red Fruits Cognac pairing, and a silky-smooth Chocolate Trio masterpiece. Celebrate the season with flavors that are rich, elegant, and unmistakably Le Noir.
PRUNELLE
LEBANON
Inspired by serene snowscapes, Chef Nicolas Lambert’s seasonal Bûche de Noël is back. This year’s creation, the White Christmas, is visually striking with its soft white finish and an adorable festive snowman figurine. It promises to be a beautiful and refined centerpiece for any holiday table.
OTHER PRODUCTS TO DISCOVER
