Le Goûter, The French Way
With a side of Galette des Rois
Traditionally, le goûter is a French childhood staple. After school, kids grab a slice of pain avec confiture (bread and jam), a pain au chocolat, or perhaps an apple, just enough to sustain them until dinner. It’s the French equivalent of an afternoon snack, simple and comforting.
But what about le goûter for adults?
For me, it’s the same concept, but with an indulgent twist, usually at home on a Sunday afternoon. An excuse to indulge guilt-free. Being invited to a goûter feels very nostalgic. It’s something I’ve seen my mother do so many times in Paris. The idea actually comes from her: she invites her friends over, sets out a lovely spread, and they stay for hours, chatting and eating.
As a Lebanese slightly obsessed with hosting, le goûter is the perfect opportunity to bake and gently (or not-so-gently) encourage everyone to have a slice of cake... or three.
Le goûter is more than just a snack; it’s a different way to gather. It’s not a formal meal, but something great in-between. Guests pop in and out, creating the feel of an open house. You eat at your own pace, you drink tea or wine (or both).
Granted, for those like me, without kids, it’s easier to pull off on a Sunday. It’s also a refreshing change from the usual evening gatherings, and especially in the cold, grey months, it’s a cozy way to bring people together.
Take this January, for example. Back in my London routine, it’s dark by 4 p.m., all I want to do is get into my pajamas, curl up on the couch, and binge-watch the latest Netflix series. But my French side reminds me that it’s galette season, the best excuse to throw le goûter.
If you’re not familiar with the galette des rois, let me introduce you to one of France’s most beloved traditions. Celebrated on January 6th, Epiphany, the galette des rois honors the arrival of the Three Wise Men in Bethlehem. Its origins trace back to an ancient Roman festival where a hidden bean in a cake was used to elect a "king for the day," symbolizing equality and chance.
Traditionally filled with almond frangipane, pastry chefs now experiment with flavors like chocolate, pistachio, and even rose. Hidden within is the "fève", a small figurine, and the lucky one who finds it becomes the king or queen for the day, choosing their royal counterpart. Both are then crowned with a golden paper crown.
Le Goûter in January at Home
Let’s begin with some ground rules for hosting le goûter.
Rule #1: The more, the better.
When I visualise le goûter, it looks like that.
Of course, it rarely (or let’s face it, never) looks like this but the goal is for my buffet to be indulgent, playful and a little over the top. I want my guests to feel like kids again, wanting to try everything.
Rule #2: Play with the presentation.
The way you display your cakes is just as important as the cakes themselves. Try to use cake stands of different heights, vintage platters, add small flowers, and make sure to go overboard with powdered sugar where it’s needed. Make your buffet table as beautiful as it is delicious.
Rule #3: Don’t forget the music.
A great playlist is non-negotiable. I usually borrow one from my sister, who’s a music mastermind. This year, post my Colombian new year, I had this one on, perfect for a winter afternoon.
Rule #4: Be ready for your guests to stay.
That’s the whole point of a winter goûter, a warm, welcoming space where people feel comfortable enough to lose track of time. For me, the longer they stay, the most successful my event was!
Rule #5: Be prepared for takeaways.
If you go all-out with your spread (and you should!), guests probably won’t finish everything. Have some boxes or bags ready for them to take some cake home.
What was on my table this time?
The star of the table was the galette. I had 2 of them! One from La Frenchette et one from Arôme.
Meringues are one of my go-to and they take different forms. This time, I went for individual meringues with a rose water cream. Proudest moment of the afternoon: one of the kids asked to take some home! If that is not validation, I don’t know what is!
I remember seeing somewhere in Beirut, a plate of clementines, peeled and left as a full fruit and I thought it looked great. Your guests will also love it as they can just take one and eat it super casually! A panettone is always a hit. The rose water cream can also be used for that.
And finally, a good chocolate cake is never too much, recipe taken from this book and I always have bowls of raspberries and blueberries!
Tableware Inspiration For Your Next Goûter
Conversation starter napkins - Perfect levelled cake stand - Flower plate - The chicest mugs - Jewelled candle holder - Anything Ulla Johnson (pink plate) - Murano candle holder - The only teapot you’ll need - Everyday cake stand
Stay cosy until next time!
Really good recommendation. Love a good goûter :))