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Epiphany 2025: exceptional galettes selected by Gault&Millau
For Epiphany 2025, Gault&Millau celebrates the art of the galette des rois by unveiling an exceptional selection. Innovations, flavors and traditions combine to sublimate this essential gourmet feast.
Every year, Epiphany marks the end of the Christmas festivities and the beginning of a sweet tradition: sharing the galette des rois. While the classic brioche crown and frangipane still sit proudly on our tables, today's pastry chefs compete to reinvent this gourmet icon.
Gault&Millau honors a selection of creations that sublimate the spirit of Epiphany. The artisans selected for 2025 have risen to the challenge of combining aesthetics and original flavors. Once again this year, the galette becomes a work of art and a culinary experience. A selection that invites you to savor innovation and tradition in a single bite.
Lenôtre's Eclat de Panetonne signature galette
- inside: its heart is filled with a slice of panettone soaked in citrus fruit, panetone-flavored frangipane cream and gourmet orange confit. The crispy puff pastry features the wheat grain motif, the symbol of the Maison Lenôtre. A crunchy almond crust adorned with a slice of candied orange crowns the whole.
- A galette imagined by Maison Lenôtre
- Price: 59 euros
Burgundy Winter Flowers galette
- inside: pecan, croissant dough, almond, maple syrup, frangipane
- A galette imagined by Léandre Vivier
- Price: 55 euros
The galette des reines by Alléno and Rivoire
- inside: a delicious chocolate almond cream and orange compote. It's then sprinkled with a crunchy corn crust for a lovely textural contrast.
- A galette imagined by Aurélien Rivoire and Yannick Alléno
- Price: 58 euros
Hôtel de Crillon's galette des rois, A Rosewood Hotel
- inside: frangipane, almonds, vanilla and tonka beans. Nestled among the almonds on the galette is a butterfly, echoing Butterfly Pâtisserie, the Hôtel de Crillon's boutique tea room.
- A galette imagined by Matthieu Carlin
- Price: 60 euros
Jeffrey Cagnes' hazelnut galette
- inside: inverted puff pastry, hazelnut frangipane, praline, crushed hazelnuts, caramelized almonds
- A galette imagined by Jeffrey Cagnes
- Price: 45 euros
La Grande Epicerie's hazelnut galette
emilie Guelpa
- inside: hazelnut with a heart of hazelnut almond cream and Gianduja inclusions
- A galette imagined by Thibault Leroy
- Price: 39 euros
La Réserve Paris' galette des rois
julie Limont
- inside: a frangipane cream delicately scented with orange blossom and Mexican vanilla. Adorned with elegant wavy lines, this flaky creation is sprinkled with caramelized Valencia almonds and crispy gavottes, for a crunchy, melt-in-the-mouth texture.
- A galette imagined by Jordan Talbot
- Price: 65 euros
Ladurée's chocolate crown
- inside: puff pastry brioche, almond cream with chocolate chips and dried fruit, Guanaia heart ganache, cocoa nougatine.
- A galette imagined by Julien Alvarez
- Price: 43 euros
Flocons galette des rois from Lutetia Paris
- inside: a flaky brioche topped with almond frangipane.
- A galette imagined by Nicolas Guercio
- Price: 75 euros
L'Or des Moissons" galette from Peninsula Paris
- inside: light, crisp puff pastry introduces a creamy frangipane, sublimated by notes of Piedmont hazelnut and oats. Hop caramel and caramel opaline meet to offer a subtly bitter sweetness, while oat praline and smoked vanilla crème crue round off the experience with a delicately perfumed final touch.
- A galette imagined by Anne Coruble
- Price: 80 euros
Pierre Hermé's "Infiniment Amande" galette
- inside: puff pastry, toasted almond cream, roasted almond slivers
- A galette imagined by Pierre Hermé
- Price: 35 euros
Prince de Galles Paris galette des rois
- inside: a lightly caramelized puff pastry for crunch, topped with a frangipane cream with roasted green tea from Jugetsudo, the Japanese tea house
- A galette imagined by Hélène Kerloeguen
- Price: 55 euros
Vol-au-Vent-style galette des rois from Ritz Comptoir
- inside: a hazelnut frangipane topped with a delicate apple compote. The final touch: an ultra-gourmand praline heart, enhanced by crispy roasted buckwheat seeds
- A galette imagined by François Perret
- Price: 75 euros
The Shangri-La Paris galette des rois
- inside: chocolate puff pastry, offering a delicious contrast of textures. In its creamy center, almond, almond frangipane and chocolate blend harmoniously, sublimated by a delicate touch of cognac.
- A galette imagined by Maxence Barbot
- Price: 72 euros
La galette des rois by Potel et Chabot x Ginori
- inside: traditional frangipane. The galette is presented in an exceptional case, accompanied by an Italian porcelain bean made by Ginori. To make the experience even more special and festive, two exceptional beans have been slipped into the galettes, with surprises in store: the red bean: wins a one-night stay at an Accor hotel in Florence, with a visit to the Ginori workshops. The white bean wins a night at the Royal Monceau, with a visit to the Potel et Chabot kitchens.
- A galette imagined by Potel et Chabot
- Price: 160 euros
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Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
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