Here are four quirky creations to taste at the start of the year.
by Fiona Khalifa
Now, the galette des rois is above all an opportunity to meet with family or friends in early January. If in most of France it is originally made from puff pastry, golden in the oven and stuffed with frangipane, in Provence, it takes the form of a crown of bread brioche with orange blossom. But, gluttony and creativity oblige, the cake comes infinitely, offering a large playground to pastry chefs who reinvent it each year.
At the beginning of the year, we discover it scented with rum by Philippe Conticini, in the shape of a flower covered with pink pralines at Maxence Barbot, the pastry chef of Shangri-La Paris, graphic and colorful with raspberries and marmalade of mandarin Under the spatula of Yann Brys, or even mixing the softness of the Basque cake with the puff pastry of the classic pancake and the crunchy pistachio, an original idea of Julien Alvarez for Ladurée. It remains to be seen whether the beans hidden in the dough will also be daring.