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La Galette

La galette is a versatile term in French cuisine, primarily associated with the Galette des Rois (King Cake) and galettes bretonnes (savory buckwheat crepes). The Galette des Rois is celebrated in January with a hidden fève, while the galette bretonne features various savory fillings. Overall, la galette embodies the warmth and richness of French culinary traditions.

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Parmeet Singh
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26 views2 pages

La Galette

La galette is a versatile term in French cuisine, primarily associated with the Galette des Rois (King Cake) and galettes bretonnes (savory buckwheat crepes). The Galette des Rois is celebrated in January with a hidden fève, while the galette bretonne features various savory fillings. Overall, la galette embodies the warmth and richness of French culinary traditions.

Uploaded by

Parmeet Singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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La Galette: A Delicious French Tradition

La galette is a term used in French cuisine to describe several types of flat, round cakes or tarts,
but it is most famously associated with the Galette des Rois (King Cake) and galettes
bretonnes (savory buckwheat crepes). Simple yet symbolic, the galette is both a culinary
delight and a festive tradition in French culture.

1. Galette des Rois (King Cake)

What It Is

The Galette des Rois is a traditional French pastry eaten in January to celebrate Epiphany (la
Fête des Rois) on January 6. This golden, flaky puff pastry is typically filled with frangipane—
a rich almond cream.

The Tradition

 A small figurine called a fève (originally a bean, now a porcelain trinket) is hidden inside
the galette.
 The youngest person in the group sits under the table and calls out who gets each slice.
 The person who finds the fève becomes king or queen for the day and wears a paper
crown.

Varieties

 Frangipane (almond cream) – most common in northern France.


 Brioche-style galette with candied fruits – popular in the south of France.

2. Galette Bretonne (Buckwheat Crêpe)

What It Is

In Brittany, la galette refers to a savory crepe made from buckwheat flour (sarrasin), water,
and salt. It is gluten-free and usually larger and crispier than a regular crêpe.

Popular Fillings

 Jambon-fromage-œuf (ham, cheese, and egg) – called galette complète


 Spinach and goat cheese
 Smoked salmon and cream
 Served folded and often accompanied by cider from Brittany.
Other Meanings of "Galette"

 Galette de pommes de terre – a potato cake.


 Galette au sucre – a flat sugar pastry from northern France or Quebec.
 Galette in Canada – can also refer to a simple butter cookie.

Conclusion

Whether sweet or savory, festive or everyday, la galette represents the warmth and richness of
French culinary heritage. From the joyful ritual of the Galette des Rois to the rustic charm of a
Breton galette, it remains a beloved symbol of sharing and tradition.

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