At the Elysee Palace, the King's cake isn't just a dessert: it has become a modern republican symbol. Since 1975, when Valéry Giscard d’Estaing initiated the tradition, it has been baked in a giant size for sharing… and without a fève. No king, no queen, and therefore no crown, but a cake designed for staff, guests, and sometimes journalists. The 2026 edition will be served on Monday, January 5th, during the Epiphany celebration held as part of the Rabelais event, a culinary gathering bringing together 36 young talents around the Head of State. Both a symbol of representation and a showcase of French artisanal craftsmanship, it exemplifies the popular tradition reimagined within an official setting. Its colossal size isn't a whim; it symbolizes unity, transmission, and sharing.
For the 2026 edition, the Confederation of Bakers has once again entrusted the task to Jean-Yves Bouiller, a craftsman from the 15th arrondissement of Paris, and head of the artisanal bakery Le Moulin de la Croix Nivert. He has been a recurring choice since 2021, 2022, 2023, and 2024. This continuity was broken in 2025, when the Élysée’s galette was crafted by Thierry Meunier, a Meilleur Ouvrier de France based in Boulogne-Billancourt.
The challenge matches the grandeur of the setting: a 12-foot diameter kings’ cake – not an inch larger to prevent breakage, ensure proper baking, and most importantly, fit into the delivery van! – 12 kilograms of all-butter puff pastry, including 6 kilograms of butter, 7 kilograms of almond cream, and nearly two hours of careful baking under constant watch. During this peak period of production, the endeavor demands space, specialized ovens, precision, and a cool head. Jean-Yves Bouiller will also be present at the Élysée Palace for the cutting, as tradition dictates.
The good news? This year's Epiphany cake can be enjoyed far from formalities, right in your own home. At Moulin de la Croix Nivert, the recipe served at the Élysée is now available in a family-sized version: same homemade puff pastry, same almond cream based on pastry cream… and this time with the fève, so everyone can be king or queen for a slice. It’s the same cake as the one at the Palace, but designed for your gatherings!
Here's a juicy tidbit for those familiar with Jean-Yves Bouiller's accolades: in 2024, he received the Excellence Artisanale medal, was named the third-best croissant and flan in Île-de-France the same year, ranked sixth for his regional croissant in 2025, and placed ninth at the Grand Prix de la Baguette de Tradition in Paris.
A slice, a piece of republican tradition, and suddenly there’s the Élysée... within reach of a fork!
Dates and Opening Time
From January 4, 2026 to December 31, 2027
Location
The Nivert Cross Mill
39 Rue de la Croix Nivert
75015 Paris 15
Access
Metro Line 6, Cambronne station
