The holiday season in Monaco is shaping up to have a distinctly golden hue. To celebrate this milestone anniversary, Le Fairmont Monte Carlo has unveiled a special 2025 Yule log for the festive table.
Designed by Pastry Chef Fabrice Didier, the cake is an elegant dessert that pays homage to tradition and half a century of history. It arrives as a showpiece, ready to make a memorable entrance at year-end celebrations.
This year’s offering is a delectable combination of dark chocolate, Tonka bean, and prized Piedmont hazelnut. The cake takes the form of a delicate snowflake and is showered with a fine layer of gold dust. This shimmering finish is a nod to the hotel’s golden anniversary, transforming a holiday classic into a celebratory dessert. The cake looks both delicious and wonderfully festive.
Beneath a cloak of light, melting mousse, the Christmas snowflake reveals the chef’s technical skill and refined approach. First, you encounter a biscuit made from Piedmont hazelnuts, which provides a rich, nutty base. Next is a crunchy chocolate-hazelnut layer that offers a welcome textural contrast.
At the heart of the dessert is a creamy filling made with 62% Madagascar dark chocolate, which is renowned for its complex flavor profile. Two additional thin layers of mousse — one infused with chocolate and Tonka bean, and the other with pure hazelnut — complete the intricate structure.
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Chef Fabrice Didier’s philosophy centers on creating desserts that are both satisfying and familiar. He aims to evoke a sense of warmth with his creations. “I have always had a fondness for desserts that provide both pleasure and comfort,” he explains. “The chocolate-hazelnut combination is a classic, a staple of holiday tables. With top-quality ingredients and a balanced combination of textures, this log is my ideal Christmas dessert.“
His words highlight his commitment to perfecting this universally loved combination. Instead of introducing startling new flavors, the focus is on enhancing the experience with superior ingredients and meticulous preparation. The selection of specific ingredients, such as Piedmont hazelnuts and single-origin Madagascar chocolate, reflects the hotel’s high standards.
The result is a dessert that feels both luxurious and comforting. It represents a confident return to classic flavors, executed with precision and artistry.
Those wishing to feature this golden snowflake on their holiday table can pre-order it starting December 1. Pickup is scheduled between December 15, 2025, and January 15, 2026, at the hotel’s Lobby Lounge. The log serves eight and is priced at €85. You can place an order by calling +377 93 30 06 00.