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From luxury hotels to authentic neighbourhood bakeries, Paris je t’aime has unearthed the 10 best 'Galettes des Rois' to enjoy for Epiphany 2026 across the capital... and beyond! Here is our selection to start January off on the right foot (and with a crown!).
Calling all 'Galettes des Rois' lovers: January heralds the return of this unique delicacy that we wait for... 11 months of the year. To get off to a good start, why not treat yourself to a palace 'Galette des Rois' like the one at the Hôtel de Crillon, prepared by the talented pastry chef Matthieu Carlin?
It can be enjoyed on site in the hotel's charming tea room, Butterfly Pâtisserie - which also has direct access from 6 Rue Boissy d'Anglas - a colourful, highly photogenic setting reminiscent of a Parisian boudoir. With no more than a dozen seats, you feel as if you've stepped back in time, nestled just behind the pastry counter. The 2026 galette is a masterpiece: crispy puff pastry, Madagascan vanilla frangipane, all served with a runny almond and speculoos praline. This year, the fève and crown are designed by silversmith Christofle, in a limited edition.
In this sumptuous mansion turned palace, a stone's throw from the Champs-Élysées, pastry chef Jordan Talbot, under the guidance of 3 Michelin-starred chef Jérôme Banctel, has concocted a small masterpiece of a 'Galette des Rois' called Fleur de Noisettes. Like a flower corolla surrounded by a fan of lace crepes and butter puff pastry, it is filled with a hazelnut frangipane cream, Valencia almonds and toasted vanilla.
Well hidden in an intense Piedmont hazelnut centre, the ceramic charm bears the hotel's anniversary seal, celebrating its 10th anniversary. The surprise: 5 red charms win you a Signature hot chocolate for two to enjoy in the cosy atmosphere of La Réserve Paris.
For this responsible bakery and pastry shop founded by Rodolphe and Yoshimi Landemaine, self-proclaimed artisans of conviction, the 'Galette des Rois' is an unmissable moment. Purists are sure to find something to their liking among the Epiphany collection: almond cream 'Galette des Rois', pear and chocolate galette, or a moist brioche des rois known as Bordelaise.
The unmissable 100% almond cream 'Galette des Rois' stands out with its generous inverted puff pastry, revealing a creamy filling... without frangipane - just intense almond cream! The figurines, designed by l'Atelier des Jouets, are a miniature tribute to the toys of yesteryear (soldiers, teddy bears, aeroplanes, trains). Surprise: 10 gold figurines have been hidden in the 'Galettes des Rois', offering the chance to win gifts.
Born into a family of Alsatian bakers and trained by the Compagnons du Devoir et du Tour de France, Éric Kayser has enjoyed a remarkable success story, crowned in 2024 with the Gold Medal for Artisanal Excellence from the Chambre de Métiers et de l'Artisanat Île-de-France (CMA). To celebrate Epiphany – and its 30th anniversary – the Maison is offering three creations for food lovers: the traditional frangipane 'Galette des Rois' made with a generous almond cream and Poitou butter puff pastry, a citrus 'Galette des Rois' (almond frangipane enhanced with notes of orange, grapefruit and lime) and a brioche des rois flavoured with orange blossom, garnished with candied fruit and sprinkled with sugar crystals.
Collectors can even treat themselves to the box of 7 pendant figurines (€27) Kings and Queens of the World. Surprise: from 27 December 2025 to 31 January 2026, the purchase of a citrus or frangipane 'Galette des Rois' for 4, 6 or 8 people (excluding stations and airports) will entitle you to enter a prize draw to win a 250g gold bar from Comptoir de l'Or.
A legendary address on the Champs-Élysées, opposite the Arc de Triomphe, the Drugstore restaurant, decorated by Tom Dixon and with a menu designed by Éric Frechon, unveils a 'Galette des Rois' by pastry chef Léna Thiam. Its remarkably delicate inverted puff pastry encases a frangipane filling enhanced with a touch of honey sourced from Trudon's beehives at the Conservatoire de l'Abeille Noire in Orne, which the company has sponsored since 2018.
At the centre of the 'Galette des Rois' sits a chocolate piece bearing the coat of arms of Trudon, the world's oldest wax manufacturer, founded in 1643 and based in Normandy. The golden bean also features the iconic Trudon coat of arms, before being transformed into an elegant pendant.
For this collaboration with the Cuban rum brand Eminente, the bakers at La Grande Épicerie de Paris have created a 'Galette des Rois' with caramelised inverted puff pastry, whose appearance is reminiscent of the scales of the crocodile, the island's totem animal. This graphic signature can also be found on the brand's sculpted glass bottles. The frangipane is lightly sprinkled with Eminente Reserva rum, recognised by a DOP Cuba - Denomination of Protected Origin, which means that it has been fermented, distilled and aged on site - an iconic cuvée of the house, with waters aged for at least 7 years in old oak whisky barrels.
It releases notes of coffee and toasted almonds, along with Charentes PDO butter, Tahitian vanilla and Provence almonds, which make up the frangipane. The 'Galette des Rois' is presented in a beautiful box decorated with an engraving of the department store surrounded by jungle. Surprise: the golden crocodile charm wins you a trip for two to Cuba.
Based on the theme of Feuille à feuille (leaf by leaf), Léandre Vivier's creation reveals the art of finely sculpted puff pastry, perfectly crispy and deliciously indulgent. Each layer of the pastry conceals a generous layer of chai spread, with warm and fragrant notes.
It is filled with frangipane cream, also lightly spiced with chai. The porcelain bean is signed by ceramic artist Catherine Fourgeaud, a member of the prestigious Ateliers d'Art de France.
Vincent Salur is still an outsider in the world of pastry, but remember his name! After opening his first shop on Rue de Lourmel in 2022, the pastry chef now has three Parisian locations and a large social media following.
For Epiphany 2026, he is collaborating for the first time with Galeries Lafayette Le Gourmet. His recipe? Precise puff pastry, delicious almond frangipane and an elegant, sculpted crispy tuile.
The undisputed master of chocolate, Meilleur Ouvrier de France in pastry and confectionery and Meilleur Chocolatier-Pâtissier du monde in 2023-2024 at the World Pastry Stars, committed to sustainable cocoa - he sources his chocolate locally, supports a cooperative in Cameroon, etc. - Jean-Paul Hévin is one of the most ardent defenders of chocolate in France.
For any chocolate lover, his chocolate 'Galette des Rois' is an absolute must: under a crispy, light homemade chocolate puff pastry lies an almond cream filled with grand cru chocolate chips from Cameroon and a chocolate crème brûlée. The pastry chef's tip: preheat the oven to 200°C, turn it off and leave to rest for 10 minutes before serving.
Created by Sayo Yamagata and Othman El Ouraoui, open since 2022 near Buttes-Chaumont, Pâtisserie Ginko combines refined aesthetics and traditional French recipes mixed with flavours from around the world. This year, the duo is reissuing its frangipane 'Galette des Rois' with almond milk syrup, sprinkled with crushed almonds and surrounded by crispy puff pastry, in keeping with the traditions of Epiphany.
Adventurous foodies will opt for the new recipe based on pure pistachio frangipane, with roasted, slightly salty notes, orange blossom and rose water, under a light puff pastry, sprinkled with whole and crushed pistachios. The charm, a ginkgo leaf, the emblem of the house, is designed by Angela Ly, a ceramist who graduated from the Beaux-Arts in Paris, and is handmade in her workshop in the 17th arrondissement.
Epiphany and the 'Galette des Rois' symbolise the end of the festivities. But before celebrating the Three Kings, take advantage of this festive period leading up to it to explore the culinary excitement of Paris!
Exceptional dinners, themed markets and gourmet workshops still await you. It's the perfect opportunity to savour the festive atmosphere of the capital until the arrival of the frangipane.
