While for many, the galette des rois is synonymous with puff pastry concealing frangipane, for others, the recipe is quite different...
Take, for example, the traditional brioche des rois, originally from the south of France.
Ken Thomas, Pastry Chef atThe Westin Paris-Vendôme, drew inspiration from this delicacy to create his COURONNE, an island-flavored version in which orange blossom is replaced by a delicious combination of lime and coconut.
For the choice of brioche, he opted for a flaky pastry that lends a light touch to this gourmet cake.
And to sublimate LA COURONNE, candied lime peel and gold flakes take pride of place on top.
To make the tasting experience even more gourmet, Ken Thomas proposes a hot/cold mix and serves LA COURONNE just warm, accompanied by a lime sorbet.
And last but not least, for the second year running, The Westin Paris-Vendôme is offering its artisanal fava beans produced in Burgundy.
Practical info:
Galette des rois LA COURONNE 2016 at The Westin Paris-Vendôme
On sale to take away, to order: lefirst@westin.com / 01 44 77 10 20. Up to and including January 24
Tasting at Bar Tuileries and on the terrace of Le First restaurant. From January 3 to 24, 2016
Location
The Westin Paris Hotel
3 rue de Castiglione
75001 Paris 1
