ÉCOLE DUCASSE AND DUCASSE BACCARATUNVEIL “WINTER PENDANT”:A SIGNATURE YULE LOG CELEBRATINGTHE ART OF FRENCH CRAFTSMANSHIP
India , 14 October 2025: To mark the festive season, École Ducasse and Ducasse Baccarat have joined forces to create an exceptional dessert: Winter Pendant. This limited-edition Yule log, inspired by the iconic red pendant of Baccarat’s crystal chandeliers, embodies the expertise and creativity of the chefs from École Ducasse and Ducasse Baccarat.
THE ELEGANCE OF A GESTURE, THE EXCELLENCE OF TASTE
Conceived as a jewel to offer, Winter Pendant is adorned with a delicate dark chocolate dome tinted ruby red, using only natural colouring. Its distinctive shape draws inspiration from the design codes of the Baccarat House, creating a precious casing to lift open evoking the joy of unwrapping gifts beneath the Christmas tree.
At the heart of this creation, French almonds shine in every texture: sponge cake, crisp layer, and mousse infused with roasted almond white tea. Roasted coriander; an ingredient cherished by Christophe Saintagne, Executive Chef of Ducasse Baccarat; enhances the almond crisp with subtle notes of lemon and biscuit, adding a hint of travel and discovery. Finally, hibiscus confit and an organic hibiscus and lemon compote bring a delicate freshness that perfectly balances the ensemble.
A SIGNATURE CREATION REFLECTING FRENCH ARTISANSHIP
A true jewel of the pastry world, Winter Pendant captures the French art of living and celebrating. The result of close collaboration between the chefs of École Ducasse and Ducasse Baccarat, this Yule log is crafted using exceptional ingredients such as Provence almonds from the Cérès Reserve and cream from the Nantes-based producer Crème de Nous.
In line with their shared philosophy and commitments, École Ducasse and Ducasse Baccarat place the utmost importance on the quality of ingredients, giving rise to a refined and meaningful creation.
“This Yule log was born from the meeting between Baccarat’s bold, sophisticated universe and our passion for exploring flavours. Together with Douglas Oberson, Executive Pastry Chef of Ducasse Paris, we wanted to capture the spirit of the festive season through a creation that is elegant, generous, and rich in sensory experience.” Julian Mercier, Executive Chef, École Ducasse.
