Dreamed up by @RosewoodHoteldeCrillon pastry chef Matthieu Carlin, the Parisian hotel's Yule Log is the crème de la crème of holiday desserts. Celebrating the finest Madagascar cocoa sourced from trees planted over 70 years ago, each carefully created log consists of chocolate mousse paired with Sacher cake, chocolate crémeux flavored with lime zest, and almond praline. #TheRosewoodEdit #RosewoodHotels #RosewoodHoteldeCrillon #ASenseofPlace #ParisExperiences