It's hard to believe you’re looking at a cake. For the festive season, Aymeric Pinard has imagined a Yule log like no other. The latest creation from the pastry chef at Le Grand Contrôle, the gourmet restaurant located within the grounds of the Château de Versailles, looks like an architect's model. The cake is an edible reproduction of the Sun King's residence. The illusion is almost perfect: the sweet composition reproduces the famous U-shaped layout of the Cour de Marbre, visited by millions of tourists every year. The three levels of this astonishing structure are adorned with arched windows and sculpted details.

At the top of the facade, fragments of gold leaf adorn a small, round clock, which lacks only the reassuring presence of the allegories of Mars and Hercules to match reality perfectly. Finally, on the roof, a fine layer of powdered sugar sprinkles the dormer windows, giving the impression of a freshly fallen blanket of snow resting there.

To enjoy this masterpiece, however, one must compromise the integrity of the château –breaking its foundations with a firm stroke of a spoon. Once sliced, Pinard’s Yule log reveals an airy white mousse infused with beeswax, concealing a chestnut honey biscuit. Inside, there's also a citrus-filled center, another pollen-based biscuit and a creamy layer flavored with propolis.

Throughout the tasting, shades of yellow, orange and gold accompany the eye: flavors and symbols meant to evoke, as the chef described it, the "grandiose feasts" that once took place at the Château de Versailles. A bûche "so beautiful that you'd almost hesitate to cut it," reads the description on the restaurant's online boutique, where the chef's creation, produced in a very limited edition, is already available for pre-order at a price of €115.

Over a year's work

Gone are the days when Yule logs looked like charming little tree trunks, adorned with old-fashioned elves and plastic snowmen. Between December and January, tradition has evolved: like Pinard's architectural creation, the big names in French pastry now compete in ingenuity to craft ever more original and sophisticated designs.

In palaces, luxury hotels, and Michelin-starred restaurants, the Yule log has taken on a special significance, far beyond being a simple festive dessert. The holiday cake has become an object of desire – a luxurious dessert, a piece of pastry craftsmanship that commands a high price. "I often compare the world of haute pâtisserie to haute couture," explained Claire Pichon, editor-in-chief of Fou de Pâtisserie magazine. "There’s a buzz around the unveiling of Yule log collections that’s very reminiscent of fashion week. Specialized journalists and loyal customers go from hotel to palace to attend tastings. For pastry chefs, it's the moment to showcase what they’ve been working on for over a year and prove they're at the forefront of their craft."

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