For the end of the year festivities, Yann Brys, director of Evok’s sweet creations, has created a splendid collection of five bûches inspired by the Christmas tree and dreamy winter forests. In this way, the MOF wants to return to the essential, to joyful traditions, and their symbols.

In each of these Christmas logs, the French pastry chef wanted to capture the uniqueness of five hotels in the group: Sinner, Brach, Nolinski, Cour des Vosges, and Evok.

For the luxurious and unconventional Sinner, he proposes a bûche made from crispy cocoa shortbread, chocolate madeleine biscuit with olive oil, creamy lemon ganache with shards of black olives and Peruvian dark chocolate mousse.

Following Brach‘s romantic and refined line, presents an elegant creation with a crispy base with honey and cashew nuts, soft biscuit with old rum, creamy organic Peruvian milk chocolate, Madagascar vanilla cream, and mascarpone cream with orange blossom.

Of all the creations, the one that best embodies French art vivre is Nolinski. A hotel for which Brys suggests a bûche composed of praline fondant, soft almond biscuit, mango purée with roasted mango cubes, lemongrass and basil cream, and light lemon cream.

For Cour des Vosges, overlooking the Louis XIII gardens, he opts for a piece made with crispy pastry with honey, hazelnuts, and pine nuts, soft biscuit with hazelnuts and mandarin marmalade, cream and crème caramel, and a light cream with Tahiti vanilla.

Finally, for Evok, he came up with a bûche with crispy almond and multi-grain base, soft almond biscuit, raspberry and cranberry purée, and a smooth cream with Papua New Guinean vanilla.