The document provides information on several holiday dessert options from various Parisian bakeries and restaurants, including prices and links for more details. It describes bûche aux chenets from Jean Paul Hévin, a chocolate biscuit tube with flavored mousse and fruit filling. It also mentions mandarin orange's seasonal fruit tart and Maison Kayser's chestnut mousse log. Finally, it lists links to additional holiday desserts from restaurants like Christophe Roussel and Pierre Hermé.

1. Have a Nice
Christmas 2012!

2. Bûche aux Chenets Jean Paul Hévin
http://www.jeanpaulhevin.com/fr/buc
hes/491-buche-aux-chenets.html

3. Chocolate biscuit tubes with a vaniled- Citrus fruits mousse with a seasonstewed
flavouredmango brunoise heart , wraped up in a fruit puted down on a shortcrustpastry
black and white chocolate mousse.
118€ for 6 persons 50€ for 6 persons
http://www.mandarinoriental.com/paris/fine- http://www.maison-kayser.com/
dining/cake-shop/

4. Chestnuts mousse with a light Bourbon
Vanilla cream, candiedchestnuts and vanillacream accompanied
Jivaramilkchocolate withpearchunks on a praline-
flavouredcrusty
22€-33€ (4-6 persons)
60€ for 8 persons
http://www.christophe-
roussel.fr/noel/index.php http://www.lapatisseriebycyrillignac.co
m/

6. Pierre Hermé
http://www.pierreherme.com/gateau-noel-a-la-
montagne.html?___store=english&___from_store=french