Hotel Announcements
Hôtel de Crillon Brings Jules Verne's Extraordinary Voyages to Life for the Festive Season
Each year, months before the holidays, Pastry Chef Matthieu Carlin of Hôtel de Crillon, A Rosewood Hotel begins developing two pastries at the heart of French festive traditions: the Christmas Yule log (bûche de Noël) and the galette des Rois, a traditional French Epiphany cake. This year’s creations are inspired by Extraordinary Voyages, Jules Verne’s classic series of adventure novels, whose stories have captivated generations and fueled the imagination. Each is conceived as a culinary journey, pairing visual artistry with layers of flavor and bringing the magic of the holiday season to guests of all ages.
The Yule Log: an odyssey in chocolate
With a distinctive silhouette inspired by the sleek lines of a submarine, the Yule log pays tribute to the marine world and the extraordinary explorations of Jules Verne’s Twenty Thousand Leagues Under the Sea. A sculptural centerpiece, it reimagines the conventions of traditional pastry to create something that feels less like a dessert and more like a work of art.
The composition brings together a mousse made with 68% Bolivian dark chocolate, a soft chocolate sponge cake, a hazelnut crémeux delicately spiced with cardamom and a crisp praline layer for a result that is both intense and harmonious.
Galette des Rois: the explorer’s star
For the Epiphany, Chef Matthieu Carlin presents a new interpretation of the galette des Rois inspired by the great expeditions recounted by Jules Verne. A sculpted tuile resembling a compass crowns the creation, evoking great voyages and the call of adventure.
The galette pairs generously buttered puff pastry with a filling made from almonds grown in Provence, accompanied by buckwheat praline served in an individual jar. The flaky puff pastry, sweet almonds and toasted notes of buckwheat come together in a balanced combination, complemented by the praline’s aromatic depth.
“Jules Verne's Extraordinary Voyages takes me back to those moments of childhood when everything seemed immense and every story opened the door to a new world. With these creations, I wanted to recapture that feeling to inspire wonder at first sight, invite guests on a journey and bring back, if only for a bite, the part of us that still dreams.”
Matthieu Carlin, Pastry Chef of Hôtel de Crillon, A Rosewood Hotel
About Hôtel de Crillon, A Rosewood Hotel
An iconic Parisian landmark overlooking the Place de la Concorde, Hôtel de Crillon stands as a monument to French history and modern culture. Born from the vision of Louis XV, the former palace is now an escape shaping art, design and gastronomy. Inside, refinement meets relevance in every considered detail. Walls are the stage for stories in sculpture, painting and photography, while the 124 rooms and suites, including Karl Lagerfeld-designed Grand Appartements, bring contemporary comfort to the building’s iconic soul. Taste is similarly pioneering: the four restaurants, including Michelin-starred L’Écrin, celebrate seasonal bounty and the finesse of French classics, elevated for the modern palate. At Sense, A Rosewood Spa, a light-filled sanctuary, the stresses of everyday life are instantly ceased.
Discover more: rosewoodhotels.com/hotel-de-crillon
Connect with us: Facebook, Instagram @rosewoodhoteldecrillon
Media Contact
Roula Noujeim
Director of Communications