Pierre Herme Paris "Gallet des Rois"The "Gallet des Rois" is open for reservation at Pierre Herme Paris. Three types are available: "Galette Ispahan", "Galette Ozamand", and "Galette Ozamand Bernardo".
"Galette Ispahan" is a dish that uses part fiyute, rose-flavored almond cream, lychee, and framboise. The diameter is about 18 cm. It will be sold at directly managed boutiques from December 30, 2021 to January 18, 2022, and the selling price is 4,320 yen (tax included, same below).
The sweet flavor of rose in almond cream matches the flavor of lychee. Crispy and sour Franboise is added to the accent.
"Galette aux Amandes" is a dish that uses almond cream and part fiyute. The diameter is about 18 cm. It will be sold at directly managed boutiques from December 30, 2021 to January 18, 2022, and the selling price is 3,672 yen.
The traditional flavor of the Galette des Rois. It is announced that you can fully exercise your five senses while chanting the wishes of the New Year.
Garrett Ispahan and Garrett Ozamand are accompanied by a figure called "Fève". The design used a work called "Revli Amphini" (endless dream), which consists of a garden and floating clouds drawn by illustrator Safia Wallace. "Floating cloud flowers" born between the fluffy white clouds, "Kissing flowers" with a gorgeous veil of dew, slender "ice piece flowers" that are imaginary flowers, and the Pierre Hermé logo One of the four types will be included with the crown.
Garrett Ozamand Bernardo
"Galette aux Amandes Bernardaud" is a dish that uses almond cream and part fiyute, and is about 18 cm in diameter. Pierre Hermé Paris Aoyama only will be available from December 30, 2021 to January 18, 2022. Limited to 100 pieces, the selling price is 4,320 yen.
It is said that it was inspired by one of the popular collections "Kintsugi" in the porcelain brand "BERNARDAUD" in Limoges, France. It features a crispy texture and a delicate taste of the reverse-folding part fiyute. You can enjoy the chewy part fiyute and the fragrant soft almond cream.
It is accompanied by a fève and crown of Bernardo's "Kintsugi" design.
All three types of Galette des Rois are recommended to be warmed in an oven preheated to 180 degrees for 5 to 8 minutes and then left at room temperature for about 10 minutes to enjoy.