For Christmas, the Evok hotel chain offers a collection of buches inspired by traditional Christmas tree decorations. In this way, the Parisian hotel group wants to return to the essentials, to joyful traditions and their symbols.

Head Pastry Chef Yann Brys has designed five impressive and original creations, each one recalling the unique identity of its individual Evok hotel. For the romantic Brach, the MOF features a golden Christmas star shaped log, made up of crispy honey and multi-grain base, clementine compote, dulce de leche custard, soft almond biscuit, light cream with Tahitian vanilla, and soft caramel with Corsican clementine. For the unconventional Sinner, he came up with a piece made from crispy almond and cocoa bean base, soft chocolate biscuit, sour raspberry and roasted red pepper compote, chocolate custard and Cuban 75% dark chocolate mousse. For Cour des Vosges, which invites you on a journey where past and present meet, he opted for an elegant bûche with crispy almond and puffed rice base, soft almond biscuit, raspberry and cranberry compote, New Caledonian vanilla custard and cream. In the case of Nolinski, which embodies discreet luxury, Brys proposes a creation with crispy chocolate and Piedmont hazelnut base, soft hazelnut biscuit, soft caramel with sea salt, Madagascar milk chocolate custard and mousse. Finally, for Evok, the chef came up with a bûche with chocolate-flavored crispy base with dried fruit, soft pecan biscuit, caramel custard, and Peruvian dark chocolate mousse.