A traditional Christmas dessert served in France is the Buche de Noel, or yule log. Nearly every patisserie in the City of Light offers up their own version of this delicious rolled cake, with some of the most elaborate—and most pricey—coming from such celebrated pastry chefs, chocolatiers and patisseries as Pierre Herme, Laurent Duchene, Christophe Roussel, Jean-Paul Hevin, Dalloyau, Laduree and many more. Continue Reading →