Since the beginning of January, the tiktoker Edouardcuisine has taken on the challenge of testing the galettes des rois from famous chefs (but also that of Picard) to give his opinion on video. He notably singled out Cédric Grolet’s “vanilla flower” galette des rois as “partially empty” despite its price of 55 euros, which provoked strong reactions on social networks.
This week, for his last Epiphany culinary experience, Edouardcuisine tasted “the best galette des rois in the world” which comes from Maison Sève in Lyon. Conclusion after having taken a part of each specialty (pralines, classic frangipane and chocolate)? “Just amazing,” in the words of the video creator. “There’s nothing to say, it’s delicious. » Unlike the Parisian chef’s galette, which is mocked, the Lyonnaise pastry is fine but “absolutely well filled”.
A “great advertisement” for a cake which already benefits from enormous notoriety
“We are very happy, it rewards the work of a whole team,” reacts to 20 minutes Arthur Sève, responsible for the visual creation of the Sève house, ensuring that there was “no partnership” behind this publication. For him, this video gives him “nice publicity” even if the family business doesn’t really need it. “The pancakes are only available during the month of January and yet, we are told about them for the other eleven months of the year,” he emphasizes. Last year, we sold more than 20,000. And every year, the number of sales increases. »
Edouardcuisine is not the first to recognize the quality of the pancakes from the Lyon house. Before him, gastronomic critics like Vincent Ferniot, chefs like Pierre Hermé or even articles in the New York Times had attributed to this culinary preparation, imagined thirty years ago by Richard Sève, the status of “best king cake in the world”.
Double firing and handwork
The secret according to Arthur Sève? “A very thin puff pastry, worked by hand to avoid having lots of crumbs when you eat it,” he explains. The choice of raw materials is obviously very important. Then, cook twice so that the candied chestnut syrup does not burn and maintains a crunchy and caramelized side. This is our trademark. »
He concludes: “We can criticize the thinness of the pancake but by definition, a pancake must be flat. And as you can see, inside, it is perfectly stocked. We don’t sell air. »