The French Riviera Tarte Tropezienne

Brigitte Bardot, the iconic French actress who put Saint-Tropez on the map, proposed the name “tarte de Saint-Tropez” for the dessert she tasted on the set of Roger Vadim’s film Et Dieu… Créa la femme. The dessert was created in 1955 when Alexandre Micka, a Polish pâtissier, moved to the South of France and opened a boulangerie-pâtisserie in a then little-known city, west of Nice, in the French Riviera. The Tarte Tropézienne, or tropézienne, is a cake made of two, ideally fluffy, layers of brioche separated by a layer of cream. Big crunchy sugar bits are also sprinkled on it, giving it a characteristic look. If you are not a fan of orange flower water, I would stay away from this dessert, as this flavor plays a significant role in giving the brioche a strong, distinctive taste. The exact ingredients are not precisely known because the “real” tropézienne recipe is guarded by a handful of chosen pâtissiers. These pâtissiers have expanded the brand by creating a tropézienne with noisette (hazelnut) filling and macarons that look like tiny tropéziennes.


Cookies user preferences
We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
Accept all
Decline all
Read more
These cookies are needed to make the website work correctly. You can not disable them.
Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
Google Analytics
Set of techniques which have for object the commercial strategy and in particular the market study.