Garfou, king’s cake – a Béarn tradition
The galette des rois du Béarn, called Garfou, is a galette made from flour, eggs, yeast, sugar, butter, aniseed, orange blossom water, lemon and salt.
The recipe dates back to the 17th century, when it was considered to be the king’s cake.
Its shape is reminiscent of the beret still made on the Nay plain. Its consistency is somewhere between a brioche and the traditional galette des rois, with a hint of aniseed.




