Four Seasons Hotel George V, Paris Unveils Its Yule Log, Created by Executive Pastry Chef Michaël Bartocetti

To celebrate the festive season, Michaël Bartocetti, Executive Pastry Chef at Four Seasons Hotel George V, Paris unveils a Yule Log inspired by a cherished childhood memory shared by many: the tale of Santa Claus. With its striking, sculptural curves, the creation evokes the long-awaited journey of Santa’s sleigh gliding through freshly fallen snow, its tracks carving delicate patterns into the surface and gradually revealing the silhouette of a Christmas tree.

Beneath this snowy white coat lies another beloved tale, this time one of indulgence: that of the timeless French dessert Poire Belle-Hélène, a classic from which Michaël Bartocetti drew inspiration for this comforting, nostalgic creation.

Wrapped in a generous vanilla and Williams pear mousse, the creation reveals at its heart a Cuban black chocolate cream, which the Chef has playfully paired with a Williams pear confit enhanced with a hint of green cardamom, lending the dessert round, fresh and indulgent flavours. An almond-vanilla crunch, together with a pain de Gênes biscuit enriched with toasted almond pieces coated in vanilla white chocolate, completes the tasting experience with crisp, gourmand notes.

For those who simply cannot wait, Michaël Bartocetti and his team will serve their signature Yule Log as a plated dessert at Christmas Tea-Time, a convivial afternoon tea experience available at La Galerie, from December 4, 2026. 

The Yule Log by Four Seasons Hotel George V, Paris is available to pre-order from October 15, 2026, and for pickup at the hotel from December 17, 2026. The Yule Log is priced at EUR 150 and serves 8 people.