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2 Cannes Courchevel 3 Deauville Dinard 2 Enghien-Les-Bains 3 La Baule Le Touquet Lille Paris Ribeauvillé

Île de France



Les Neiges

Provence-Alpes-Côte d'Azur



Le Naoura



Le Carl Gustaf

barthelemy Saint-Barth

Wonder & Delights

Each year, the festive period at Barrière promises new gourmet experiences designed to be treasured. This year, the yule log was created by Pierre Gagnaire for the first time ever and will be available at all Fouquet’s. This gourmet log was inspired by the napkin rings reminiscent of the renowned Fouquet’s Paris brasserie.

Pierre Gagnaire, the three-Michelin-starred chef recently named Best Chef in the World by his peers, unveils his yule log for the very first time. This very special creation is an extremely limited edition (350 available) in the colours of the famous Parisian brasserie and pays tribute to his passion for the French art of living.
Thanks to Pierre Gagnaire, the classic and authentic log has been brought incredibly up to date. It is the ultimate dessert, designed by the chef to be "tasty, elegant and appealing to the palates of adults and children alike".

The softness of the traditional cake roll, combined with a rich almond sponge cake boosted with Vietnamese pepper syrup will tickle your taste buds with true skill. The delicate blend of orange-lemon-ginger marmalade topped with mascarpone cream ensures the log tastes wonderfully fruity and indulgent.
An elegant red velvet finish and some silver dust complete this complex dessert and lend a new-found radiance.

This year, Le Fouquet’s exclusive yule log by Pierre Gagnaire will feature on the à la carte menu at 6 different Le Fouquet’s restaurants (Courchevel, Paris, La Baule, Cannes, Toulouse and Enghien-les-Bains).
Yule logs can also be reserved at these same establishments over the festive period. Yule log serving 8-10 is priced at €65.

Practical Information

Price : €65 for 8 to 10 people. Limited edition. Upon booking only : +33 (0) 1 40 69 60 00 Booking before 17/12/2017 - take away at the hotel from 21/12/2017 to 24/12/2017

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