Where can you find the best tropézienne? We’re revealing 8 must-visit spots, from Saint-Tropez to Lyon, where you can (re)discover this iconic dessert of the French Riviera.
Never has a cream-filled brioche been so famous. It’s been more than 70 years since Brigitte Bardot made it famous, and yet the Tarte Tropézienne has never stopped making headlines. Every year, thousands of tourists—both French and from all over the world—flock to the streets of Saint-Tropez to enjoy a slice of the famous Tarte Tropézienne® at the shop of the same name.
Its success has been such that the recipe has transcended the city’s borders and spread far beyond its original home. All along the coast, as well as in the Vaucluse, Côte-d’Or, and Bouches-du-Rhône regions, many artisan pastry chefs are competing to boldly reinvent this iconic dessert without losing its essence.
The Tarte Tropézienne, from Nice to Marseille
“The authentic Tarte Tropézienne,” since 1955. It was in that year that Alexandre Micka offered Brigitte Bardot a taste of his bakery-pastry shop’s specialty—a cream-filled tart—on the set of *And God… Created Woman*. The actress then suggested naming itthe “Tarte Tropézienne®,” in homage to the town of Saint-Tropez, where the film was set. Alexandre Micka registered this trademark along with the recipe in 1973 to preserve its legacy.
The brand now operates about thirty shops, scattered throughout the Bouches-du-Rhône and Alpes-Maritimes regions. In addition to the original pastry, the shops now offer fruity Tarte Tropézienne®s with strawberry and raspberry fillings, as well as “baby trop ” versions that can be devoured in a single bite.
Price: €5 for an individual Tarte Tropézienne, starting at €24.20 for 4 people
Soft brioche dough flavored with lemon and orange zest, a light and creamy diplomat cream with orange blossom, and crunchy sugar crystals… This “Tropézienne” stays true to the original recipe, with Chef Lignac’s own twist. Available at his two shops in Saint-Tropez, as well as at his Paris locations.
Price: €7 for an individual Tropézienne, €39 for 6 people
On the menu at Le Capian, pastry chef Myriam Arab offers a Tropézienne that strikes the perfect balance between a brioche soaked in orange blossom syrup—not too sweet—and a velvety pastry cream whipped with mascarpone. A dessert to savor on the InterContinental bar’s sunny, Mediterranean-inspired terrace, overlooking the Old Port and the Notre-Dame-de-la-Garde Basilica.
La Troprovençale® is, above all, the story of a passion for pastry-making that has been passed down through the Gaillardet family. This reimagined version stands out for its precise, trademarked composition: a mousseline cream made with farm-fresh milk, an orange blossom-scented brioche, and a touch of powdered sugar. The shop’s uniqueness lies in the wide variety of flavors offered: speculoos, coconut, pistachio, and even lavender—an iconic flavor synonymous with the Provence region.
Price: starting at €4.50 for an individual Troprovençale, €5.50 for the original ones, and up to €37 for 8 to 10 servings.
In keeping with the refined, locally-sourced “bistronomy” championed by Éric Precigoux and Thomas Elhyani, the restaurant offers several southern specialties, including bouillabaisse, beef stew, and the Tropézienne. A faithful interpretation of regional tradition, perfect for those who want to savor this classic at one of the village’s must-visit spots.
Perched atop Pampelonne Beach, far from the hustle and bustle, this terrace—part shaded garden, part fine-sand beach—invites you to relax. The menu, conceived by Jean-François Piège as an ode to the Mediterranean, showcases regional ingredients. To cap off this moment of leisure, the “Tropégienne” is a must-try for dessert.
After gaining experience at several renowned gourmet restaurants, Maxime and Gauthier Dorner are embarking on their own adventure by opening a refined and creative pastry shop. Here, you won’t find a classic Tropezienne—instead, you’ll discover an original reinterpretation. Diplomate cream and brioche, yes, but flaky and caramelized, please, to accentuate the contrast between the textures.
For the best Tropézienne in France, Beurre Noisette is the place to go. Soft brioche dough infused with orange blossom and vanilla, light orange blossom-vanilla cream, and Saint-Tropez lemon marmalade for a hint of bitterness and tartness… The jury, chaired by Cédric Grolet and including Mercotte, Julie Mathieu (editor-in-chief of *Fou de pâtisserie*), and Philippe Etchebest, awarded first place to this creation by Xavier Baudet.
