PIERRE HERMÉ PARIS's full-course menu "Sucré Salé" will be available at Hotel New Otani Tokyo for three days only, from May 24th to 26th, at SATSUKI on the main lobby floor.


The fourth dessert in the Pierre Hermé-designed full-course "Sucre Sale" series is the latest addition to the "Coupe Glacée" parfait series, "Coupe Glacé Mosaic (COUPE GLACÉE MOSAÍC)." The exquisite balance of griotte cherries, vibrant pistachios, macarons, and ice cream is carefully considered to create the perfect texture and flavor combination in the mouth. The main dish is an exotic dish of lamb loin, slowly cooked at a low temperature to concentrate its flavor, finished with apricots and spices. It is a full course meal perfect for early summer, made with a generous use of seasonal vegetables and fruits. This is the only place in the world where you can currently enjoy the menu of this chef, who has been called the Picasso of the pastry world. Don't miss this rare opportunity.