"Imitated, but never equalled!"
as the advertisement says! And it's true. About 50 years after its creation, the Tarte Tropézienne continues to be hand made always with fresh products (per day the pastry chefs use 4000 eggs, 500 kg of flour and 400 kg of powdered milk/ on a weekly basis they use 2 tons of butter and 3 tons of sugar).
But the real composition remains a well-kept secret.

The Tarte Tropézienne exists in three sizes. The biggest one is made of 300 grams of brioche and one and a half kilos of cream, weighed in a ladle. The sugar is boiled in copper cauldrons. The pastry is soft and supple, the cream is thick and generous, slightly consistent, just firm enough to not slide when it is cut. Advice: to enjoy the Tarte Tropézienne at it's best, we recommend keeping it in a cool place twenty minutes before serving it!

In order to respect the new European standards of hygiene, the Tarte Tropézienne is in the process of receiving ISO 9002 certification.

The Tarte Tropézienne, the authentique Tarte Tropézienne, created by Alexandre Micka, is unique in the world !