A fervent defender of traditional pastry-making, Chef Sébastien Gaudard adds a touch of enchantment to the start of the year with two versions of a frangipane “galette” : one with almond cream and a light fragrance of “grand agricole” rum from Martinique, or cocoa with frangipane cream flavoured with chocolate. For the king or queen who finds the white porcelain “bean”, a sublime crown to be chosen from three iconic creations, re-edited this year. Sébastien Gaudard, 1 rue des Pyramides, Paris 1er. www.sebastiengaudard.com
