Disneyland Paris Introduces 2 New Frangipane Galettes for January 2025 (Interviews)
Hi everyone!
Disneyland Paris has introduced two new frangipane galettes for January! One is inspired by the iconic Disneyland Hotel clock and is available at the Fleur de Lys Bar inside the hotel. The other delicious creation can be found at Victoria’s Home-Style Restaurant with a chocolate and pecan recipe.
Disneyland Paris shares these interviews with the two chefs behind these creations.
Every year, January means frangipane galettes! And this year is marked with two new recipes specially designed by our chefs. Guests can tantalize their taste buds at Victoria’s Home-Style Restaurant for a revisited frangipane, chocolate and pecan recipe, or at the Fleur de Lys Bar at Disneyland Hotel for a unique galette.
Meet the teams behind these tasty creations.
“The Clock”, a signature galette at the Fleur de Lys Bar
The Food and Beverage team pay tribute to the iconic Disneyland Hotel clock with the creation of an original frangipane galette. Interview with Pierre-Yves Le Gall.
First, can you tell us about your career at Disneyland Paris?
I arrived at Disneyland Paris in November 1999 and worked for 14 years as Chef de Partie at the Disneyland Hotel’s California Grill restaurant, now La Table de Lumière. I was also Chef de Partie for 4 years at the Disney Hotel New York Convention Center – The Art of Marvel.
In 2017, I joined the Food Product division, in which I’m in charge of developing pastries related to Disney stories. For example, I work on pastries for buffets such as Downtown Restaurant and Royal Banquet, but also on themed desserts for our table-service restaurants, as well as seasonal offerings for takeaway. Parle-nous de l’Horloge. Comment as-tu imaginé cette galette ?
Tell us about The Clock. How did you come up with this galette?
The idea was to revisit the traditional recipe for the frangipane galette with a unique and refined touch, exactly in the image of the royal setting of Disneyland Hotel. Inside a Guérande salt puff pastry, you’ll find a vanilla and almond frangipane cream, topped with a caramelized tuile delicately placed on the crispy puff pastry representing an emblematic element of the hotel: its giant clock.
****
A galette at Victoria’s Home-Style Restaurant
On January 7, 2025, it’s Victoria’s Home-Style Restaurant’s turn to offer a revisited frangipane, chocolate and pecan galette to share! Timla Chebbah, Chef de Partie at Les Délices de Minnie since 2022, talks to us about this new culinary creation.
Can you introduce yourself and tell us about your background?
I joined Les Délices de Minnie pastry shop in 2017 to complete a one-year apprenticeship. With the support of Chefs and Sous-Chefs Benoit, Thomas, Mohamed and Thierry, I had the opportunity to take part in the Meilleurs Apprentis de France competition, of which I was Departmental and Regional winner in 2018.
I then decided to broaden my professional experience, and in 2022 I had the pleasure of returning to the Délices de Minnie team, this time as Chef de Partie!
Can you tell us more about Les Délices de Minnie, the in-house patisserie at Disneyland Paris?
Les Délices de Minnie is a workshop where we imagine, create, make and deliver pastries for the Disney Parks restaurants. It’s a place where creativity and initiative are encouraged. We’re an innovative, inventive, and resourceful team, thanks to the technical skills, generosity and kindness of the Cast Members who work here.
Can you tell us about the creation of this galette aux croissants?
Throughout the year, we work on various themes, seasons and events to design new desserts. When we were asked to develop a galette for Victoria’s Home-Style Restaurant, the project was assigned to me. We then discussed and refined our ideas with the Cast Members and the Délices de Minnie management team.
For the galette, we wanted it to stand out from the crowd and be unique to Victoria’s Home-Style Restaurant. After several trials, we came up with the “Galette Croissants”. A galette revisited with croissant dough, chocolate almond cream and roasted pecans. It’s an unusual, gourmet galette, reminiscent of a brownie.
What inspired you to design this galette?
We wanted to create a generous, innovative galette that would appeal to a wide audience, while retaining the traditional ingredients of the frangipane galette: puff pastry and almonds. Indeed, croissant dough is a delicate puff pastry with a crisp mouthfeel. The chocolate almond cream adds sweetness, while the roasted pecans recall the generosity of the brownie. This galette is a visual and gustatory surprise for our guests.