Au Véritable Gâteau de Savoie

Round or oval, straw-yellow or light beige in color, baked in a solid mold in a wood-fired oven, this is the recipe for the real Gâteau de Savoie, handed down from generation to generation for 600 years.

According to legend, it was invented by the maître queux of the green count Amédée Vl, and 6 centuries of history followed in the town of Yenne. Its origins can be found in Nicolas de Bonnefons' 1655 book "Les délices de la campagne", under the name "cookie de Savoie" or "cookie du Piémont". This dessert was traditionally made for family celebrations, weddings and major religious holidays. In 1782, Le Maison Borget in Yenne took over the recipe and set up shop on Avenue du Rhône, where it remained for 137 years. The Debauge family then took over, passing the torch to Christophe Truffet in 1998, who perpetuates the recipe for Gâteau de Savoie.