Bonne Fête des Rois! (l’Épiphanie)

Today, 6 January, is the Feast of the Epiphany, a Christian holiday also known as the Feast of the Kings, (la Fête des Rois), although the feast itself may actually be celebrated on the Sunday between 2 and 8 January in some countries.  The "Kings" referred to in this context are the three Magi ("Wise men") who, according to the tradition, followed the Star to the stable where Jesus was born in Bethlehem.  In Western European, primarily Roman Catholic, traditions, the Epiphany, rather than Christmas Day which is more of a solemn religious occasion, is when partying and gift exchanges take place.

In Western Churches, Christmas Day initiates the period known as the "Twelve Days of Christmas" or "Christmastide."  Thus, unlike the tradition in the United States, where the period immediately following Christmas Day is replete with post-Christmas sales, taking down the lovely holiday decorations and storing them away for another year, and basically returning to pre-holiday life immediately after the New Year is celebrated, many Western European countries continue the celebrations - postponing the return to school even - until today.  The major post-holiday sales in Western Europe begin in January, generally after today.

In French-speaking Switzerland, for example, the French holiday tradition is followed.  So, when I am there, I always enjoy the extra few days of the Christmas season, which always seems so frenetic from about 20 December on.  When I was still part of the regular workplace, this "extra" period was a welcome respite.  The pre-holiday rush was over; we had basically returned from the US after visiting family and friends over the holidays if we had travelled at all; and we had a few moments to catch our breath.  Even if I had officially returned to the workplace before the date, everyone "knew" that normally nothing strenuous would be required until after 6 January.

Best of all, the boulangeries and especially the pâtisseries sell the most wonderful galettes des Rois (King's cakes), complete with paper foil crowns.

Into each cake, a small token (la fève) is baked.  The person whose slice of cake contains la fève is "King" and gets to wear the crown for the day.  Originally, la fève was a dried fava bean, but in later years, this evolved into metal or ceramic.  Today, la fève is generally made of hard plastic, although a fava bean can always be used as a substitute.

The traditional galette des Rois can be made either from a sweet yeast dough or puff/flaky pastry dough.  Click on the links for recipes.  The flaky pastry version is shown above.  Remember to add the fava bean or other token.  In the Geneva area, flaky pastry galettes seem to be more popular and they come in all sizes.  When I am there, I simply buy one from the nearest pâtisserie.

After all, why try to improve on perfection?   Just enjoy!