The "France Exhibition," showcasing a wide selection of French gourmet food, will be held from April 16th at the event hall on the 6th floor of the main building of Isetan Shinjuku. It will run until 3:00 PM on the 21st. This time, the focus will be on the Alsace region in northeastern France, introducing the region's sweets and traditional cuisine. A highlight of this exhibition is the stork egg-shaped chocolate from Maison Adam (1,900 yen, limited to 600 pieces), a sweet imported to Japan for the first time. It is a candy-coated praline chocolate shaped like a stork egg, a symbol of Alsace. The stork egg-shaped chocolate from Biscuit Alsacienne (3,400 yen, limited to 800 pieces) reportedly sold out on the first day of the exhibition. A dine-in corner will be set up within the venue. Pastry chef Yoshinori Asami, who also works at the chocolate festival "Salon du Chocolat," will be making his debut with three parfait flavors (strawberry, chocolate & caramel, and chocolate & mango, 1,280 yen each, limited to 80 per day). Asami returned to Japan from France last year and is expressing the charm of Alsace through chocolate. He will be personally present during the event, offering freshly made parfaits. Other items available for dine-in include a galette (2,000 yen) made with foie gras from Feyel, a foie gras maker founded in Strasbourg, Alsace, a region known for its foie gras, and a mousse foie gras (2,800 yen), served with baguette and wine. Also worth checking out are the traditional Alsatian dishes in the takeout corner. Quiche, a regional specialty of the Alsace-Lorraine region, is also a must-try. Le Petit Tonneau's quiche Lorraine (600 yen), baked with fresh cream and eggs, and salmon and spinach quiche (600 yen) will also be on sale. Natural cheese specialty store Cheese on the Table will be selling Munster (1,600 yen), a cheese native to the Munster valley in the Alsace mountains, and Supreme (1,700 yen), which is said to pair well with fruits and nuts. Munster cheese was first made by monks in the 7th century, and the Alsatian way of eating it is with boiled potatoes.