Epiphany Cake

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For a successful Epiphany, the Pastry Chef Matthieu Carlin imagined a "Galette des Rois" using the essential frangipane.


For an echo of his Christmas log with 75% dark chocolate, the Chef Pâtissier of the Hôtel de Crillon revisits the traditional "Galette des Rois" by incorporating a subtle touch of cocoa.

Composed of a crispy leaf and almond frangipane containing a thin layer of cocoa grué, this creation retains its authenticity while surprising by its chocolate aromas. On the top, a crunchy almond and grué tile enhances the cake and gives it a unique side.

For a complete taste experience, each cake is accompanied by a chocolate bar from Madagascar, identical to the one used in the creation of the Christmas log. Taking the appearance of the ceiling of La Cave d'Exception at the Parisian Palace, this delicious tablet is sprinkled with sweet roasted almonds and caramelized grué. A real work of art that served as inspiration to Pastry Chef Matthieu Carlin to imagine the elegant bean at the heart of the cake.

Available formulas:

Galette Des Rois
Pour une épiphanie couronnée de succès, le Chef Pâtissier Matthieu Carlin a imaginé une galette des rois mêlant l’incontournable frangipane
60.00 €

Terms

Place your order only until 6pm and choose your time slot to pick up your order at the entrance of Hôtel de Crillon, 10 Place de la Concorde.
 
If the chosen time slot is not respected, the hotel will not be responsible for the quality of the order.

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