In short: Gavillon reduces the sugar, removes the alcohol and gives it a rectangular shape.īut five years later, Gaston Lenôtre created his own Opera House and claimed paternity. On the other hand, Maison Dalloyau claiming the pastry has been indeed created by Cyriaque Gavillon in 1955. Meanwhile, his wife (Andrée), named the creation after the dancers at the Opéra Garnier in Paris, who frequented the store.Īt the time, this cake was seen as avant-garde, not only because of its shape, but also because of the ingredients used. In short: he worked on his new creation (the Opéra) by superimposing different layers, in order to create an exquisite dessert in which all the flavors could be enjoyed in one go. In other words, he revolutionises the codes of confectionery: no more round, large and extravagant cakes. Meanwhile, his son ran the Dalloyau house, one of the oldest in France.Ĭyriaque was an artisan in modernising the cakes of the time.

Opéra's story begins in 1955, with Cyriaque Gavillon.Ĭyriaque Gavillon's father was the pastry chef at the Ritz.

History of opera cake