For Epiphany, traditional King’s cakes give way, in the luxury palaces and prestigious hotels, to high-end interpretations of this iconic classic. Every year, the luxury hotels in Paris compete with inventive techniques and creativity to serve up galettes that are as elegant as they are delicious.
These King’s Cakes go beyond merely sticking to traditional frangipane! They often reinvent the classic recipe using premium almonds, adding fruit centers, Tahitian vanilla, praline, or even crispy layers made from buckwheat or cacao nibs. The puff pastry is crafted with great care, sometimes turned inside out, and frequently generously coated in butter, ensuring an irresistible crispiness.
Real pastry jewelry, most of these creations feature a wide variety of shapes — from playful and original to downright... bizarre! In fact, the fève itself has become a collectible item, often designed by artists or crafted from fine porcelain. So, if you're eager to discover the most luxurious king cakes in the finest hotels, head to the most prestigious hotels in the city.
However, keep in mind that these creations, embodying the excellence of French pastry art, are primarily available in limited editions, by special order only. Be sure to reserve yours to add a touch of elegance and sophistication to your January.
The sublime Galette des Rois 2026 from Le Bristol Paris by Maxence Barbot
For Epiphany 2026, Maxence Barbot, the new pastry chef at Le Bristol Paris, has created a spectacular galette des rois. Available for pre-order from December 26, 2025, this signature creation consists of 27 layers of puff pastry brioche combined with cider apples and Calvados frangipane. A traditional galette also accompanies this edition. [Read more]
Galette des Rois La Réserve Paris: the beautiful Fleur de Noisette 2026
For Epiphany 2026, Jordan Talbot unveils Fleur de Noisette, a new galette des Rois at La Réserve Paris. Inspired by the lacy crepes of Brittany, this poetic creation will be available from January 4 to 11 in the 8th arrondissement. [Read more]
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