Yesterday Solli and I went to the annual charity event held at Saint Germain by the chefs of l'Escoffier. Top Paris chefs donate galette des rois cakes:le Moulin de la Vierge, Potel et Chabot, Hélène Darroze, la Grande Epicerie, Saint Clair le Traiteur, Pierre Hermé, la Maison Kayser, le George V, Michel Rostang, les Bistronome, Poilâne, le Plaza Athénée, Thierry Burlot, Bakery, William Ledeuil, la pâtisserie Jean Millet, la Closerie des Lilas et Clerardin, Fauchon.
Caterers Potel et Chabot make a huge and wonderfully almondy galette every ear so all can taste a slice for 2 euros.
Elegant family-sized galettes were going like hot cakes. I saw people carrying 2-3 bags of different name pastry chefs, all funds going to, L'Association des POIC.
The galette chefs show up for a group picture plus oysters and champagne. A lovely break in a tough week.
This week Le Figaro did their tasting to choose the best Parisian galette and I've been trying to taste as many on the list as possible. I suggested to Solli we head over to Sebastien Gaudard's new tea salon to try the winner.
1, rue des Pyramides 75001 near rue de Rivoli and lesTuileries.
It's an exquisite boutique.
Naturally we thought we'd try a few other pastries...
The tea salon doesn't open till noon. No café would have us so the Tuileries gardens became our picnic spot.
The pigeons did very well indeed. There's a lot of crust/pate feuilletee on a galette, especially an individual galette which you need to eat with your hands. You take one bite and your entire front is covered with big chunks of crust.
The crows were sad not to share in the feast.
Solli went on her way and I thought I'd just check out Angelina's galette since they made the tail-end of Le Figaro's list.
It's nice when the almond paste is not just sitting on the bottom in a thin layer but threaded throughout. These are a mouthful. I mostly took one bite of the almond paste and could not eat the rest. The pastry is the same as on a mille feuille (thousand leaves). Just too, too much.
Still I'm so enticed by these glossy disks. They are hard to resist. I keep thinking the next one will be the one. I end up with crumbs, crumbs, crumbs all over myself.
I could easily end up looking like Jeff Koons "Galette" lady if this doesn't stop. Fortunately there is the distraction of the little feves or favors that go inside the galette. At Angelina you can buy them separately (24 euros) and completely skip the cake. Who knew there is a museum for fabophiles in Blain. Maybe a very good idea at this point...