Le fameux gâteau, composé de trois feuilles de biscuit joconde, garni de crème au beurre café et de ganache au chocolat, est une invention de Cyriaque Gavillon, le grand-père de Christelle Bernardé, actuelle coprésidente de la maison Dalloyau. Spécialités : Gâteau Grand-Hôtel, Gâteau Opéra, Plum-cakes.

^ 'Pâtisserie du Grand-Hôtel, 1 rue Auber.

Gaston Lenôtre (1920–2009) claimed he invented the dessert in 1960. Cyriaque Gavillon claimed to have created the cake there in 1955 and that his wife Andrée Gavillon named it after the Opéra Garnier. The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. Origin Īn advertisement in Le Gaulois in 1899 offers a ' gâteau opéra'. Edible gold leaf is sometimes added to the presentation.

Its namesake originates from the layers resembling the levels of an opera house.Īccording to Larousse Gastronomique, ' Opéra gâteau is an elaborate almond sponge cake with a coffee and chocolate filling and icing.' Traditionally, the word Opera is also written on top of the chocolate glaze. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) French buttercream, and covered in a chocolate glaze.

Opera cake ( French: Gâteau opéra) is a French cake.

The opera cake