It is epiphany today in France!

Discover a selection of galettes, created by our partners artisans.

“Pistachio-Gianduja Galette”, created by Arnaud Lahrer, pastry chef who had worked for Peltier, Dalloyau and Fauchon. He is also a Best Pastry Craftsman of France 2007, and member of Relais Dessert Association.

http://arnaudlarher.com/

“Frangipane Galette”, created by Vincent Guerlais, chocolatier and pastry chef in Nantes, Best Pastry Craftsman of France 2012 and member of Relais Dessert Association.

http://www.vincentguerlais.com/

“Cristal Galette”, pastry filled with almond cream and hazelnut, flavoured with Bigarade orange and vanilla of Papua New Guinea, scatter with black chocolate Gianduja.

http://www.dalloyau.fr/

“Gianduja, citrus and silvered caramelized hazelnut, created by Laurent Duchene, pastry chef, Best Pastry Craftsman of France 1993 and member of Relais Dessert Association.

http://www.laurentduchene.com/

“Citrus and hazelnut Galette”, created by Sebastien Bouillet, pastry chef and chocolatier in Lyon, and member of Relais Dessert Association.

http://www.chocolatier-bouillet.com/