The restaurant L’Hirondelle at Thermes Marins Monte-Carlo wins the 2016 Société des Bains de Mer Christmas Yule Log Cake Contest


The jury has unanimously selected Pastry Chef Cédric Desideri’s Chestnut Yule Log 


Société des Bains de Mer has been preparing the year-end festivities since September, and the resort’s pastry chefs have come up with a signature yule log inspired by a “mountain and enchantment” theme.


An important centrepiece in traditional festive family meals and an afternoon tea favourite in Monaco, the yule log has become the focus of a contest for Société des Bains de Mer pastry chefs. All chefs who participated in the 2016 yule log contest brilliantly demonstrated their talent and expertise. Festive, magical and elaborate, the creations were


judged by a jury of professionals including journalists and other influential members who unanimously voted for the “Chestnut Yule Log” by the young pastry chef from Thermes Marins Monte-Carlo.


Cédric Desideri, Pastry Chef at the restaurant L’Hirondelle at Thermes Marins Monte-Carlo, was inspired by childhood strolls in the forest in his creation. Like an invitation to an exceptional bucolic journey, the yule log cake is made of mandarin orange and a light chestnut mousse on a flaky praline pine nut biscuit.


His creation will be featured on Société des Bains de Mer menus and available in restaurants with verbena ice cream or for take-away.

If you feel inspired to try your hand at pastry-making, here is the chestnut yule log recipe – a sure bet for impressing your holiday guests!





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