The Yule Log: Vieux Cacaoyers 1955

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This festive season,Matthieu Carlin our Head Pastry Chef remains loyal to Christmas flavours and tradition and takes you on a real voyage of discovery through the land of chocolate. An ode to indulgence, the yule log is composed of a cocoa nib mousse combined with Sacher biscuit, chocolate cream flavoured with lime zest, and a crunchy almond and cocoa bean praline.

Available formulas:

The Christmas Log: Vieux Cacaoyers 1955
None
105.00 €

Terms

Place your order only 24 hours in advance and choose your time slot then pick it up at the entrance of the Hôtel de Crillon, 10 Place de la Concorde.

If the chosen time slot is not respected, the hotel will not be responsible for the quality of the order.

Next slots

    Sorry, all slots are fully booked. We invite you to come back later.

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