History of French Pastry: where does the Mille-Feuille come from?

Published by Rizhlaine de Sortiraparis · Published on September 15th, 2021 at 12:10 p.m.
The Mille-Feuille is a classic French pastry. But where does this sweet treat come from? It's time to delve into the history of the Mille-Feuille.

The Mille-Feuille is a cake that ranks among the great staples of French patisserie. And it's a long-standing tradition! Its origins date back to 1651, no less. The creation is attributed to François Pierre de la Varenne, a chef from Dijon. The creation of this famous pastry came at a time when French gastronomy was undergoing a veritable revolution, breaking away from the heavily spiced dishes of the Middle Ages in favor of more natural flavors.

It was against this backdrop of culinary renewal that the Mille-Feuille was born. The concept? Three layers of puff pastry separated by two layers of pastry cream, all dusted with powdered sugar, fondant or icing. Attributed to François Pierre de la Varenne, the recipe was later perfected by French chef Marie-Antoine Carême. Nicknamed " the king of chefs and the chef of kings", he is considered one of the great names in what is known as French Haute-Gastronomy.

From 1651 to the present day, the Mille-Feuille continues to delight gourmets. Today, sweet tooths can enjoy it in its most classic form, with its traditional black and white marbled glaze, or in a revisited form thanks to the talents of pastry chefs.

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