Pastry Perfected

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Yule Log

21 - 26 December

This year, the festive season is all about travelling. Inspired by the legendary Chinese epics and Asian craftsmanship, which reflect our group's heritage, our yule log embodies the spirit of adventure and exploration with a finely adorned trunk, "La Malle Impériale." The chest, made from 70% chocolate, encloses a delicate pastry featuring a feuilletine crisp, a chocolate cream, a soft chocolate biscuit, enhanced by a jasmine-infused passion fruit coulis along with an exotic jasmine cream. The entire creation is enveloped in a rich 70% Guanaja chocolate mousse, made from a blend of cocoa from Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d'Ivoire and Madagascar.

"La Malle Impériale", serving 6-8 people, priced at EUR 140 will be available at Camélia restaurant from 21 to 26 December 2024 with a 72-hour order. An individual version will be available at Camélia restaurant for EUR 20 per piece.

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Meet Julien Dugourd

The renowned and highly-skilled Pastry Chef Julien Dugourd is partnering with the hotel to offer his new collection of desserts that can be enjoyed at the ground-floor Camélia restaurant, in rooms or to take away. These sublime sweet treats and delicacies include eight dazzling creations, a special Afternoon tea, and viennoiseries for breakfast.

Julien Dugourd from the Vosges in eastern France studied classic cuisine alongside pastry, chocolate and confectionery before building his stellar career learning from some of the most renowned names in gastronomy, such as Marc Veyrat, Alain Ducasse and Christophe Michalak. In 2023 he opened his first boutique in Nice, cementing his status as a leader in the world of French pastry. Dugourd has overseen multiple prestigious collaborations with some of the world’s most celebrated luxury brands. In 2021, his creative partnership with the Dior Parfums saw him craft a dessert inspired by their Vanilla Diorama fragrance, while he has also worked with luxury watch brand Bell & Ross on a creation that features at Mandarin Oriental, Paris.

"I’m immensely proud to work with one of the world’s finest hotel groups at Mandarin Oriental, Paris. As wellbeing and eating only natural ingredients are also increasingly important for guests, fresh fruit features prominently in my work – they’re my patisserie signature - while the balance of textures is also fundamental for me." - Julien Dugourd

Jasmin Saint-Honoré

A little jasmine-infused whipped cream offers floral notes found in tea which link perfectly to the Asian heritage of Mandarin Oriental, Paris. The caramelised feuilletage technique keeps the crunchiness throughout the day, meaning it never gets soggy, so you can enjoy a bite in the morning and have the same experience that evening. The cocoa cream rounds out the textures, then tiny caramelised choux buns are interspersed with flowers, reflecting the hotel’s lovely green courtyard.

Apple Pie

This apple tart starts with a classic sweet pastry as the base. Inside we have a delicious vanilla cream and a caramelised apple brunoise, made with butter, glacier sugar, lemon juice and very finely diced Granny Smith apple.

Whipped cream on the ends will give a slightly voluminous effect and in the centre we will find an apple compote and different fruit textures. The final touch is a fanned rosette arrangement of poached apple slices on top which makes me think of a dress flowing in the wind, it’s very elegant – and perfect for rue St Honoré, France's premier street for fashion.

Guests enjoying teatime pastries and tea.

Afternoon tea by Chef Julien Dugourd

Afternoon tea – known and loved in France as 'Le Goûter' – is an afternoon escape featuring sweet treats that lifts the spirits and allows for a little indulgence. At Mandarin Oriental, Paris, Dugourd's special selection of five pâtisseries pair perfectly, whether guests sip on one of 16 exquisite teas, a glass of brut or rosé Roederer champagne, or an alcohol-free sparkling wine, French Bloom.

Available daily from 3 – 6pm, this is an Afternoon tea not to be missed.