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

Published by Rizhlaine de Sortiraparis · Updated on September 15, 2021 at 12:10 p.m. · Published on September 13, 2021 at 12:55 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 classics of French pastry. And its history goes back a long way! Its origins date back to 1651, no less. This creation is attributed to François Pierre de la Varenne, a chef from Dijon. This famous pastry was created at a time when French cuisine was undergoing a real revolution, moving away from the heavily spiced dishes of the Middle Ages in favor of more natural flavors. 

It was in this context of culinary renewal that the mille-feuille was born. The concept? Three layers of puff pastry separated by two layers of pastry cream, all sprinkled with powdered sugar, fondant, or icing. Although this creation is 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 cuisine

From 1651 to the present day, the mille-feuille has continued to delight food lovers. Today, those with a sweet tooth can enjoy it in its most classic form with its traditional black and white marbled icing, or in a new form thanks to the talents of pastry chefs

Boulangerie Pâtisserie L'Équilibre Paris 15e - millefeuilleBoulangerie Pâtisserie L'Équilibre Paris 15e - millefeuilleBoulangerie Pâtisserie L'Équilibre Paris 15e - millefeuilleBoulangerie Pâtisserie L'Équilibre Paris 15e - millefeuille Where to eat a good millefeuille in Paris? Our top picks
In Paris, the millefeuille is an iconic pastry. Creamy filling, golden puff pastry, and delicate balance: a classic revisited with finesse in the capital's finest establishments. [Read more]

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