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.
“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.
“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.