Family travelers with children often seek out the best in sweet confections. This festive season, they can find the art of pastry elevated to the realm of haute creation at Cheval Blanc Paris where acclaimed Pastry Chef Maxime Frédéric debuts two limited-edition masterpieces: Bûche de Noël and Galette des Rois.
© Cheval Blanc Paris
In December, the Yule log — Bûche de Noël or “The King of the Forest” — transforms into a striking chocolate sculpture of a Saint-Honoré-inspired Christmas tree made of 75 percent dark chocolate. The spiraling tiers conceal praline hearts, Speculoos biscuit and mendiants with pistachios, hazelnuts and candied orange. The base is a pear-vanilla composition with fir liqueur and honey from the Maison’s own tree.
For January’s Epiphany, the Galette des Rois is reimagined as a golden daisy, with handcrafted puff pastry with Normandy butter. The caramelized petals reveal a melting almond frangipane, perfumed with bitter almond.
© Cheval Blanc Paris
At 36 years old, Chef Frédéric was named World’s Best Pastry Chef for 2025 by The World’s 50 Best Restaurants, and was also recognized this year as World’s Most Creative Pastry Chef by La Liste.
Both seasonal creations are available in strictly limited quantities, exclusively via L’Atelier des Créations de Cheval Blanc.
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