link to a recipe with excellent instructions and a bit more history from one of my favourite food blogs and cookbook 'Chocolate and Zucchini' by Clotilde Dusoulier.
Le gâteau des Rois, by Jean-Baptiste Greuze, 1774 (Musée Fabre)
Further Information for those interested!
" Tradition holds that the cake is “to draw the kings” to the Epiphany. A figurine, la fève, which can represent anything from a car to a cartoon character, is hidden in the cake and the person who finds the trinket in their slice becomes king for the day and will have to offer the next cake. Originally, la fève was literally a broad bean (fève), but it was replaced in 1870 by a variety of figurines out of porcelain or—more recently—plastic. These figurines have become popular collectibles and can often be bought separately. Individual bakeries may offer a specialized line of fèves depicting diverse themes from great works of art to classic movie stars and popular cartoon characters. The cakes are usually sold in special bags, some of which can be used to heat the cake in a microwave without ruining the crispness of the cake. A paper crown is included with the cake to crown the "king" who finds the fève in their piece of cake. To ensure a random distribution of the cake shares, it is traditional for the youngest person to place themselves under the table and name the recipient of the share which is indicated by the person in charge of the service." as quoted from Wikipedia
On the wine front we started with a magnum of Olivier and Annemarie's own champagne 'L.Huot Fils' we then, forever the Ambassador's for our home country, served some NZ wines for our French guests to sample...the classic Malborough Cloudy Bay Savignon Blanc went down a treat and there was an extended rave for the Central Otago Pinot Noir 'Grasshopper Rock'....a rare wine internationally but it is available direct from the vineyard or from 'Naked Wines' in the U.K....