Florence Lesage's 2020 Christmas log at The Westin Paris-Vendôme hotel

It's a moment that gourmets look forward to. Like every year-end, Yule logs are about to take pride of place on the table, whether they're classic, exotic or atypical. This year, the team atThe Westin Paris-Vendôme, in particular Pastry Chef Florence Lesage, Executive Chef David Réal and the entire pastry team, are going back to basics: family. If this difficult period has taught us anything, it's that family remains essential.

So, for Christmas 2020, we're returning to childhood on the festive menu. We discover a superb rocking horse and its famous stacking wooden blocks. At first glance, you don't even notice that it's a pastry, such is the quality of the workmanship. This is due in no small part to the workmanship of the chocolate and sweet dough, revealing a wooden structure that's truer than life.

But what do we eat? The famous little cubes turn out to be delicious entremets surrounded by a cage of sweet dough. There's a crunchy pecan, praline and puffed rice filling, and a madeleine and orange honey cookie that's just as soft as you'd like it. Sweetness and lightness are delicately brought out by a creamy caramel and a milk semolina mousse with Madagascar vanilla.

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On the palate, you'll discover a sweet log that perfectly blends the flavors of our childhood - we love it. Both light and delicious, it's the perfect finishing touch to your festive meal, and the perfect centerpiece to add a little magic to the festivities.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.