La Tarte Tropézienne Bakery
You cannot leave Saint-Tropez without eating a slice of the brioche cream cake that Brigitte Bardot named during the filming of 'And God Created Woman' in 1956. The original bakery founded by Alexandre Micka still operates on Place des Lices, and the recipe — a pillowy brioche filled with orange-blossom-scented cream — remains a closely guarded secret.
The original recipe
The tart is deceptively simple: a thick round of brioche dusted with pearl sugar, split and filled with a proprietary mousseline cream that is lighter than pastry cream but richer than chantilly. The orange-blossom water gives it a floral lift that stops it being cloying.
Order a single slice with a café allongé at one of the outdoor tables on Place des Lices and eat it within minutes of purchase — the brioche softens fast and is incomparably good when fresh.
Beyond the classic
The bakery has expanded its range to include seasonal variations — a strawberry-and-cream version in June and July uses Var gariguette strawberries, which are smaller, more fragrant and far superior to supermarket varieties.
You can also buy a whole tart to take away, boxed in the brand's signature yellow packaging. They survive a few hours but should be eaten the same day — refrigerating them ruins the brioche texture.
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