Léandre Vivier's calisson-style Galette des Rois 2024 for Le Burgundy Paris

For his first galette des Rois at the Hôtel Le Burgundy, in Paris's 1st arrondissement, Léandre Vivier innovates. For Epiphany 2023, the pastry chef has created a beautiful, graphic galette reminiscent of the famous Calisson.

Léandre Vivier's Galette des Rois at Burgundy is a celebration of tradition and innovation. It features an orange blossom frangipane cream, enriched withalmonds from Provence and honey from Paris. These ingredients recall the iconic flavors of the Aix-en-Provence calisson. The outer shell, a croissant dough, creates a crisp texture on the outside with a soft, brioche-like interior. This blend of textures and flavors transports us back in time to the perfumes of yesteryear.

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Léandre Vivier, famous for his appearance on the TV show "Qui sera le prochain grand pâtissier" in 2017, offers a Galette des Rois 2024 that reinvents traditions. Joining Le Burgundy in April 2023, this pastry chef, originally from Le Mans, is known for his impressive career, including positions at RITZ-Paris, Le Meurice, and the Four Seasons Georges V. His talent was also recognized when he won the title of Meilleur Apprenti de France in 2013.

Léandre Vivier is not only a talented pastry chef; he's also a passionate globetrotter, artist and film buff. His travels allow him to immerse himself in different cultures and draw inspiration for his pastry creations from local produce. Whether it's the coffee plantations of Indonesia, vanilla cultivation on Reunion Island, or the spices of India, each experience enriches his palate and inspires his pastries.

Léandre Vivier's Galette des Rois 2024 is more than a pastry; it's the result of a rich background, a passion for gastronomy, and a desire to share unique, authentic flavors. At €55 for a galette for 6 to 8 people, it's an opportunity to savor a master creation, available only from January 2 to 15, 2024 at Burgundy Paris. Don't hesitate to order this exceptional galette quickly, and let yourself be transported by the flavors and stories it tells.