Louis Vuitton welcomes the festive season with an exclusive collection of gourmet creations by Maxime Frédéric, the Maison’s acclaimed pastry chef and World’s Best Pastry Chef 2025. Each creation, from the hazelnut yule log to sculptural chocolate trees, reimagines holiday indulgence through refined craftsmanship and creativity.
HOLIDAY SEASON
At the heart of the collection is the new Yule Log, a delicate interplay of sweet hazelnut and bright lemon. Wrapped in a sleek festive design, the dessert’s smooth, layered texture reflects Frédéric’s mastery of balance and flavou, where tradition meets modern artistry.
The Chocolate Christmas Trees invite guests into an enchanted forest of taste and texture. Each of the three edible sculptures brings a distinctive interpretation of the holidays: the milk chocolate tree marries cinnamon praline with chai caramel, the dark chocolate tree combines almond praline with candied fruits, and the pecan tree pairs maple caramel with pecan praline. Crafted with precision, they embody the spirit of sharing and the artistry of haute pâtisserie.
The collection’s signature piece, Vivienne Ski, transforms Louis Vuitton’s house icon into an edible work of art. Dressed in white and dark chocolate, Vivienne conceals layers of crispy hazelnut gianduja and praline, merging playfulness with luxury.
To close the season, Frédéric revisits the galette des rois, presenting a hazelnut King Cake with golden caramelised pastry and rich frangipane filling. The dessert embodies the chef’s signature balance between French tradition and Louis Vuitton refinement.
The Chocolate Christmas Trees and Vivienne Ski will be available from November 21, followed by the Yule Log on December 15 and the King Cake on January 1 at Le Café Louis Vuitton, 6 E. 57th Street, New York City.
