Where does the galette come from?
The Epiphany commemorates the visit of the Three Kings bearing gifts to the infant Jesus, guided by the Star of Bethlehem. Nowadays, tradition demands that a cake be shared, inside of which a charm has been hidden. The one who finds it is declared king (or queen) and has to choose a partner. Custom has it that the youngest guest slides under the table and blindly distributes slices so that no one can cheat and pick the slice that contains the charm. Many families still keep an extra slice for a possibly unexpected guest.
Eagerly awaited by all, the French galette exists in many variations, be it frangipane, chocolate or citrus fruit based, for the enjoyment of all food lovers!
Azur, by Pierre Hermé
Named the world's best pastry chef in the world at the 2016 World's 50 Best Restaurants ceremony, Pierre Hermé chose to put the Azur galette forward for the Epiphany. Offering an association of flavours derived from his famous Fetish collection, you will savour the delicate alliance of chocolate and almond cream with a few candied yuzu peels. Or you could opt for the Galette Infiniment Citron (Infinitely Lemon Galette), made of puff pastry, almond cream with lemon and pieces of lemon pulp. Of course, the traditional Epiphany cake is available, simply with puff pastry and almond cream.
Azur Galette: from 37 EUR
Several shops in Paris and worldwide:
À l'heure du goûter, by Lenôtre
The Lenôtre homemade galette des rois was conceived in a unique teapot shape by Creative Director Guy Krenzer. He drew his inspiration from the Victoria Sponge Cake, the typical English cake served at tea time. Inserted in a puff pastry made with butter from the Charentes-Poitou region, this soft almond and hazelnut biscuit is stuffed with raspberry comfit and Bourbon vanilla from Madagascar to give it special creaminess. As for the fresh side, the galette will be served with a delicate tea raspberry coulis.
À l'heure du goûter Galette: from 59 EUR
Several shops in Paris and worldwide:
Clémentine, by Hugo & Victor
To sublimate your palate, Hugues Pouget plays the seasonality card, adding a touch of clementine to his galette des rois. Sugar puff pastry, almond cream and clementine compote and peels make for a delicious recipe. For a more classic taste, let yourself be tempted by the traditional version, with shelled almond cream and crispy puff pastry made with butter from the Charentes region.
For the occasion, a contest has been organised for the winner of a lucky charm, who will receive a cake of their choosing serving 4 people for one year.
Clémentine Galette: from 29 EUR
Traditional Galette: from 26 EUR
Two addresses in Paris:
Boutique Rive Gauche, 40, bd Raspail, 75007 Paris
Boutique Marché Saint-Honoré, 7, rue Gomboust, 75001 Paris
Création, by Café Pouchkine
To celebrate the Three Kings, the famous Russian brand offers a version of the galette des rois with hazelnut and citrus fruits. This year, tradition meets innovation to give birth to a perfect marriage of delicious puff pastry and soft hazelnut frangipane circled by a crumble, enough to combine sweetness and pep.
The more conservative can choose the original recipe, simply made of puff pastry and almond cream!
Création Galette: from 28 EUR
Traditional Galette: from 25 EUR
Three addresses in Paris :
64, boulevard Haussmann, 75009 Paris (Printemps-Mode)
2, rue des Francs-Bourgeois, 75003 Paris
155, boulevard Saint-Germain, 75006 Paris
En Majesté, by Prince de Galles
Back to the roots with this exceptional hotel, offering a galette des rois brilliantly conceived by Pastry Chef Nicolas Paciello under the patronage of Chef Stéphanie Le Quellec. Baked in a light and crispy puff pastry, with buckwheat seeds and a tasty frangipane made of roasted almonds from the Montagne Noire in France, it will draw out the pleasure.
En Majesté Galette: from 45 EUR
Hôtel Prince de Galles, 33, avenue George V, 75008 Paris
Souvenirs du Sud, by The Peninsula Paris
Discover a galette des rois reminiscing of provincial overtones at The Peninsula Paris, as prepared by Chef Anthony Terrone. Looking like a calisson (sweet made in the Aix-en-Provence region), it is made of an intense almond cream that reveals all the crispiness of the ground nuts and hazelnuts once in your mouth. Add a clementine and orange perfumed marzipan for the sour side, covered with puff pastry.
Galette des rois: from 39 EUR
The Peninsula Paris, 19, avenue Kléber, 75116 Paris
The galette may be ordered from December 15th at +33 (0)1 58 12 67 54
Salty Galette, by Gontran Cherrier
Why wait till dessert when you could have it for starters? For impatient food lovers, Gontran Cherrier breaks new ground and offers a tasty galette made of rye flour and filled with ham from Maison Vérot, smoked bacon, parsley and onions. The chef introduces his latest original creation, directly inspired from the Auvergne cuisine, and conceived especially for the Epiphany. Do not wait any longer!
Salty Galette des rois: from 23 EUR
Boulangerie Gontran Cherrier, 22, rue Caulaincourt, 75018 Paris