Lifestyle/ DELICACIES
Galettes des Rois 2025? Which one to choose…
By Monique Delanoue-Paynot
Airelles Château de Versailles – Grand Contrôle © Victor Bellot Life Style
From Versailles, the royal city, to Paris, the city of lights,
Consultants Immobilier celebrates the creativity of bold and talented pastry chefs.
A gourmet review!
Airelles Château de Versailles
Aymeric Pinard unveils his exclusive creation in the royal setting of “Grand Contrôle” with a vanilla-infused galette des rois, a tribute to this precious spice. An intense and refined taste experience.
La Réserve Paris
Exotic, Jordan Talbot offers his frangipane cream flavored with orange blossom and Mexican vanilla, sprinkled with caramelized Valencia almonds and crispy gavottes.
Cheval Blanc Paris
Maxime Frédéric creates for the palace located in the historic Samaritaine building a gourmet puff pastry made with Normandy butter, revealing an almond frangipane enhanced with orange blossom—a true marvel.
La Grande Cascade
To be shared without moderation, this galette with dark rum and vanilla-flavored frangipane cream by chef Joris Vée showcases his expertise in blending textures and flavors.
Fruttini
The Parisian house “Haute-Glacerie” reinvents “La Reine Givrée”: a frozen version of the galette des rois, combining sweetness and crunch with almond ice cream and layers of nougatine. At its heart, an edible almond charm that might make you the queen or king of the evening!
Evok Collection
Yann Brys revisits the classic “Sachertorte”: crispy puff pastry, almond cream with speculoos, raspberry jam, and caramelized almonds. Available to order at Brach Paris, Nolinski Paris, and Cour des Vosges.
La Grande Épicerie de Paris
The expertise of Thibault Leroy brings us the flavors of Piedmont hazelnuts and gianduja inclusions for a treat adorned with a bed of roasted hazelnuts and hints of buckwheat-hazelnut praline.
Le Meurice
Cédric Grolet invites us to start the year indulgently with his “Noisette” galette. The traditional golden and crispy puff pastry encases a creamy hazelnut frangipane.
Le Café de la Paix
With a view of Place de l’Opéra, Laurent André surprises us with a golden and crispy puff pastry filled with rich and creamy almond cream, subtly paired with pastry cream.
Christophe Michalak
Impossible to resist the star pastry chef’s galette with this creation featuring Basque cake dough, a smooth almond cream made with Provence almonds, creamy Ardèche chestnut, candied chestnuts, and flaky brioche!
Claire Heitzler
Snowy and delightful, the pastry chef presents her “Galette-Quat” with a light and crispy puff pastry filled with roasted almond frangipane and kumquats, adorned with caramelized and slivered almonds.
Le Burgundy
A floral composition by pastry chef Léandre Vivier: a crispy and soft galette crafted from buttery croissant dough, hiding a heart of pecans, almonds, maple syrup, and traditional frangipane.
Pierre Hermé
The master delights us with crispy puff pastry, hazelnut cream, and gianduja cream. As a bonus, a crunch of roasted nut fragments and a collector’s charm designed by artist Dimitri Rybaltchenko, renowned for his Hermès scarves.
Le Royal Monceau Raffles Paris
This delight by pastry chefs Yazid Ichemrahen and Alexandre Favre features a caramelized puff pastry with frangipane, chocolate chunks, and poached pear.
Le Mandarin Oriental
Julien Dugourd entices our taste buds with a galette featuring golden puff pastry, filled with raw almond frangipane. As a final touch: a fan-shaped decoration, the emblem of the establishment.
Lenôtre
Etienne Leroy presents a galette with a heart filled with citrus-soaked panettone, flavored frangipane cream, and orange confit, all encased in crispy puff pastry adorned with a wheat grain motif and a slice of candied orange.
Shangri-La
Maxence Barbot draws from his childhood memories to create a galette des rois inspired by the palm tree. The crispy biscuit combines light and airy croissant dough with chocolate puff pastry and a touch of cognac.
Le Bristol
Striking! Yu Tanaka and chef Arnaud Faye present a frangipane paired with a burst of citrus and honey sourced directly from the beehives installed on the rooftop of the Parisian palace.
Le Boulanger de La Tour
Traditional, classic, and indulgent, a pure butter puff pastry and almond frangipane are the perfect duo of the iconic galette from the renowned Parisian baker.
Jeffrey Cagnes
A gourmet reinterpretation by the renowned Parisian pastry chef with his “Noisette” galette: crispy inverted puff pastry, intense hazelnut frangipane, almond-hazelnut praline, and caramelized hazelnuts.
Benoît Castel
Originality at its finest: a compote of tender caramelized apples scented with Madagascar vanilla, topped with a crumble and candied apple fries. A true delight!
Le Plaza Athénée Paris
“Pétales d’amande” by Jean Imbert is a creation featuring a soft almond cream, lightly infused with rum, nestled in an inverted puff pastry that is both crispy and tender beneath its golden crust.
Yann Couvreur
Celebrating indulgence and chocolate lovers, Yann Couvreur offers a galette combining puff pastry with hazelnut and gianduja frangipane. And the decoration? The iconic fox of the house.
Park-Hyatt
Paris-Vendôme
Poetic, Naraé Kim has crafted a delicate galette made with inverted puff pastry, amaretto frangipane cream, and citrus marmalade featuring kumquat, orange, and clementine. As a signature touch: an almond petal flower.
La Pâtisserie Dior
Jean Imbert and Romuald Bizart present an elegant and refined galette featuring a delicate hazelnut and almond frangipane, wrapped in puff pastry adorned with the iconic cannage pattern of La Maison Dior.
