What is the secret of Sève pastry making to make the best galette des rois in the world?

That Thursday morning, it was 8:30 a.m., the Sève boutique, in Champagne-au-Mont-d’Or, near Lyon, had barely opened when the first customers were already filing in. Everyone comes for the same thing: the galette des rois. “It is crispy, the ingredients are well proportioned which gives a perfectly balanced taste, it is delicate… It is simply the best,” assures Nisrine. This loyal customer of Maison Sève can no longer even “eat another galette des rois” than this one and has traveled “miles for it” every year since she discovered it.

It’s not just for this regular that Richard Sève’s recipe, imagined thirty years ago, is “the best in the world”. Gastronomic critics like Vincent Ferniot, chefs like Pierre Hermé and newspapers like New York Times et The World, also attributed this status to it.

But then why? From the choice of the raw material to the work of the puff pastry “so that it does not make crumbs”, a “multiple steps” and “know-how” are hidden behind the making of this pastry, assures Arthur Sève , responsible for the visual creation of the house.

All the secrets of the best king cake in the world in the video at the top of this article.