Millefeuille the classic pastry is often called a Napoleon (supposedly because Boney liked them so much). It is made of layers of puff pastry with pastry cream sandwiched in between and marbled icing on top. They come in every possible flavour.
But a millefeuille could be anything with multiple layers, including savoury dishes.
The ultimate layered dessert is a gâteau Napoleon (or gâteau russe), which according to tradition was somehow invented in 1812 when Napoleon was in Russia but was really created in 1925 by a pastry chef from Oloron Sainte-Marie, Adrien Artigarrède, who reinterpreted a older recipe by adding Crimean almonds and sprinkling the cake with powdered sugar ‘to evoke the snowy peaks of Russia’.
Images by Georges Seguin (Okki), guerreshistoire