A pastry of French origin - and not a little proud of it - the galette des rois is eaten on 6 January for Epiphany. Traditionally made with frangipane or brioche, there are many variations, not that the palets gourmands won't like. In chocolate, decorated with candied fruit or mixed with seasonal fruit... They all have one thing in common: a bean incorporated into the recipe. Whoever is lucky enough to have a bean in their slice is crowned king or queen! It's up to you to choose your favourite.
The wonderful frangipane
For the record, frangipane owes its name to Count Cesare Frangipani, who is said to have given the famous recipe to Catherine de Médicis. Going further, this tradition is thought to have originated in Roman times, as a tribute to the Saturnalia, festivals celebrating Saturn, the god of time and the sun. Be that as it may, its flavour is such a hit that the French love it every year, sometimes enjoying it for days on end! It's made from puff pastry, almond powder and vanilla. We love the recipes created by French chefs.
Nina Métayer, voted best pastry chef in the world in 2023, offers authentic, elegantly designed galettes des rois at her Délicatisserie store in Paris. The chef sublimates her perfectly made puff pastry with a frangipane cream and roasted almond slivers. Yummy!
In their patisserie in Lyon, Maxime and Gauthier give pride of place to delicacy and creativity in each of their preparations. For Epiphany, we're giving way to cocooning mode with comforting galettes. We've fallen head over heels for the hazelnut praline from Dorner Frères.
Passionate about nature and botany, Chef Diego offers 100% natural pastries and works to bring out the different textures and flavours of the ingredients. In his workshop in Bordeaux, he makes pure butter galettes with traditional almond frangipane, which require three days of meticulous preparation.
Airy brioche
A great competitor to the frangipane, the brioche galette - or king's cake - has found its place in the hearts of the French. Softer and lighter than the frangipane, it is often sprinkled with sprinkles of sugar or candied fruit - symbolising precious stones!
An emblematic pastry from the Basque country since 1660, the reputation of Maison Adam is well established! Renowned for its delicious macaroons, whose recipe is kept secret, for Epiphany the brand is offering a version of its brioche crowns that are soft, buttery and just the right amount of sweetness.
For those with a sweet tooth, chef Yannick Delpech prepares succulent individual sugar brioches in his Occitan establishment. Enjoy them with a hot drink in their cosy tearoom, or take them away!
La Grande Épicerie, the legendary Parisian shop, offers pastries that are as refined as they are delicious. In January, you'll find a brioche des rois delicately flavoured with orange blossom and covered in candied fruit, ideal for sharing (or not!).
Revisited ones... just as tasty!
In France, it's not uncommon to come across galettes with different twists depending on the region you're visiting. In Alsace, pastry chefs flavour the mixture with kirsch; in the Pays de la Loire, they add salted butter caramel; and in Brittany, they often add lemon zest and buckwheat flour. Pastry chefs also have a field day, coming up with versions that are often surprising, and here are a few of their favourites.
Inspired by the famous Pavlova dessert - meringue covered in whipped cream and topped with fresh fruit - Parisian patisserie La Meringaie has revisited the galette des rois in the form of a large, crunchy meringue topped with almond whipped cream, raspberries and pears. A real treat for the taste buds!
Located in the heart of Paris, Babka Zana combines the traditional French galette des rois with the famous Polish Babka. It's an original and unexpected challenge that has won many fans. We love the deliciousness of the almond and honey signature.
Established in the Hauts-de-France region of France over 300 years ago, Maison Méert offers a gentle take on traditional flaky pastries. Generously filled with frangipane, they are enhanced by a delicate apple or apricot compote.
Based in Bordeaux, Japanese-born husband-and-wife chefs Satomi and Stanley Chan have developed a range of galettes with recipes inspired by Asian influences. A particularly successful blend of cultures. Matcha cream or black and white sesame praline, we're all keen to try them!
Where do the beans fit in?
As explained above, this tradition dates back to Roman times. During the Saturnalia festivities, a huge feast was organised, during which masters and slaves shared a cake. Whoever found the bean (a legume in those days) became the ‘Prince of Saturnalia’ and had the privilege of being able to give pledges for a whole day. Today, fava beans are surprisingly original. Here are some of our favourites...
At Fouquet's and the Café de la Paix in Paris, the winning beans are made of gold or silver, so you can extend your enjoyment by winning special menus in their establishments. Great fun!
In partnership with Christofle - a master goldsmith - Pierre Hermé has created an exclusive collection of asymmetrical rings in silver. Chic.
Dalloyau has teamed up with Gas to create bean pendants. The design is based on that of Charlie, an emblematic piece of jewellery from the tropezian house... we wouldn't say no, would we?
By The editor
The editorial staff of France.fr follows the trends and news of destinations to bring you stories from France that reveal its innovations and traditions that make you long to (re) discover its territories.
