The 2026 King cake “Fleur de Noisette” from La Réserve Paris promises to transform the traditional Epiphany celebration with an artful tribute to French pastry heritage. Chef Pâtissier Jordan Talbot reimagined the classic galette des rois using techniques that honor his Breton roots and elevate the seasonal favorite to the standard of a luxury hotel.
Talbot’s creation draws inspiration from his shared heritage with Jérôme Banctel, the three-Michelin-starred chef who leads the kitchens at La Réserve Paris. Both chefs hail from Brittany, and this connection influences the pastry’s most striking feature. The cake’s surface mimics delicate crêpes dentelles that bloom like flower petals. It is crowned with caramelized hazelnut fragments that catch the light like golden jewels.
The visual presentation serves more than aesthetic purposes. Beneath the crispy, fan-like exterior is fresh butter puff pastry encasing a sophisticated frangipane cream. This filling combines hazelnuts, Valencia almonds, and grilled vanilla, creating layers of flavor that develop with temperature and time. The trio of flavors works together without overwhelming the palate, allowing the nutty richness to emerge gradually.
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At the cake’s center is an intense Piedmont hazelnut core that provides textural contrast and concentrated flavor. This Italian variety adds an earthy quality that complements the French pastry techniques. This combination reflects modern pastry trends that celebrate regional ingredients while respecting traditional methods.
To mark its tenth anniversary, La Réserve Paris has hidden special ceramic fèves within the cake. These small treasures bear the hotel’s anniversary seal, connecting the pastry to the property’s milestone celebration. The tradition of finding the fève dates back centuries, and Talbot honors this tradition while adding contemporary touches.
Five particularly special fèves carry additional significance. These pieces feature the signature red color of La Réserve Paris’s iconic door. Discovering one brings a reward worth savoring. Winners receive a complimentary signature hot chocolate for two, served in the hotel’s intimate library. This prize extends the Epiphany experience beyond the cake itself.
The pastry chef’s approach reflects broader changes in luxury hotel dining. Modern guests expect more than just expensive ingredients. They want stories, connections to place, and elevated, authentic experiences. Talbot delivers on these expectations with his Breton references and careful attention to textures and temperatures.
The generously sized cake serves six to eight people and costs 68 euros. This pricing places it in the luxury market while still being affordable for special occasions. Families can purchase whole cakes for home celebrations, and individuals can sample single portions at La Pagode de Cos, the hotel’s casual dining venue.
It will be available from January 4th through January 11th, 2026, covering the traditional Epiphany period when French families gather to share galette des rois.