Brioches des rois, its history and our selection of the best addresses

Anne Debbasch | 1/3/24

Are you more into puff pastry with frangipane or brioche with candied fruit? Today, we're telling you the story of the brioche des rois, and giving you a few tips on where to eat it.

Epiphany is a time of greedy rivalry between two clans: lovers of the flaky frangipane galette and afficionados of the candied fruit brioche. The ancestor of the brioche des rois appeared in the Middle Ages in the form of a large loaf into which a bean was inserted. Over time, the bread was transformed into a brioche, first found in the south of France, enriched with candied fruit. Today, it's a delight from north to south and can be interpreted in a thousand different ways.

Lenôtre, Paris

At Lenôtre, traditional brioche becomes brioche des rois for Epiphany. Moist, it is enriched with candied citrus fruits: oranges, lemons, citron and pomelo. Sugar pearls sprinkled over the top of the brioche create a crunchy contrast with the candied fruit generously arranged on the crown. Let yourself be tempted.
► www.lenotre.com

©Caroline Faccioli

Pascal Lac, Nice

The Lac family's brioche des rois is unique, not because of its crown shape, but because of the fruit chosen by Pascal and Julien Lac. " We don't use candied fruit, we chose to replace it with raisins. "Sprinkled with granulated sugar and a few almond sticks for crunch, the brioche can be eaten without moderation.

Patisserie Lac, 18 Rue Barla, Nice
www.patisseries-lac.com

Cyril Lignac, Paris

At Cyril Lignac's, brioche dough is made with butter from the Charentes region, then scented with orange blossom as in the South of France. For gourmet pleasure, the gâteau des rois is embellished with pieces of candied orange, granulated sugar and caramelized dried fruit before being covered with a syrup that gives it a shiny appearance. We look forward to it every year!

133 rue de Sèvres 75006 Paris
24 rue Paul Bert 75011 Paris
55 boulevard Pasteur 75015 Paris
2 rue de Chaillot 75016 Paris
9 rue Bayen 75017 Paris
66 Route des Plages 83990 Saint-Tropez
www.gourmand-croquant.com

©YannDeret, ©EmilieGuelpa

Benoît Castel, Paris

At Benoît Castel " We make our brioche over 3 days on sourdough. Well buttered, we also add heavy cream. I like the texture the cream gives the brioche, and its slight acidity complements that of the sourdough. "Garnished with candied fruit and scented with orange blossom, the brioche is both dense and melt-in-the-mouth. Delicious and fresh, we also like it the next day.

11 rue Sorbier 75020 Paris
72 rue Jean-Pierre Timbaud 75011 Paris
150 rue de Ménilmontant 75020 Paris
www.benoitcastel.com

Philippe Conticini, Paris

" The brioche des rois is something I make often, and I like it a lot! " Philippe Conticini created his first brioche des rois in 2013, and since then he's never stopped evolving it. This year, he's imagining it marbled with a plain pastry and a chocolate pastry. For added indulgence, the brioche is then topped with a chocolate hazelnut spread, before the crown is sprinkled with hazelnuts and caramelized almonds. How can you resist?

27 Place Dauphine 75001 Paris
31 Rue Notre Dame de Nazareth 75003 Paris
37 Rue de Varenne 75007 Paris
35 Boulevard Haussmann 75009 Paris
42 Rue de l'Annonciation 75016 Paris
www.philippeconticini.fr

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Chef Nicolas LE TIRRAND

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56100 LORIENT

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