On May 13th, Ginza Mitsukoshi kicked off its "French Food Fair," an event showcasing French sweets and gourmet food. The event runs until the 18th. The theme for this event is "Artisanal Skills." A total of eight French pastry chefs and chefs will be at the venue to showcase their products, created using their skills and experience. Pastry chef Yoshinori Asami, the first foreigner to be selected as a finalist in the Glacier category of the M.O.F (Meilleur Ouvrier de France) awards, will be selling a beautifully cross-sectioned orange-flavored cake called Chocolat Orange (2,000 yen), a sable pretzel with two types of chocolate (1,700 yen), and yogurt-flavored soft serve ice cream (450 yen).

Chef pastry chef Kazuyo Narita of the French restaurant "ESqUISSE," which has been awarded two Michelin stars in Tokyo, will be serving crème brûlée (2,316 yen) and canelés with the aroma of vanilla and rum (279 yen). Toru Shimada, who became executive chef of "PATISSIER SHIMA" in 2009, will also be in attendance and will be introducing breads, mainly croissants. Croissant Isigny (300 yen), pain au chocolat (250 yen), pain au raisin (250 yen), etc.

Emi Ishii, who opened her own shop "Addict au Sucre" near Tokyo's Toritsudaigaku Station in 2014, will be making her first appearance at Ginza Mitsukoshi. They will be selling Paris-Brest Noisette Orange (521 yen), an adaptation of Paris-Brest, and strawberry cake with raspberry jam (521 yen).

Hideaki Sarudate, the chocolatier behind "Ma Priere," received five stars (five tablets) at the 2014 C.C.C. Selection Japon. They will be selling choux pepa de olo (521 yen), filled with chocolate cream made with cocoa, and heart-shaped chocolate pudding (521 yen). Other attendees include French pastry expert Yukiko Omori, chef Takashi Nomoto of "C'est Moi!", and chef Katsuya Ito of "Les enfants gates." In addition, a special corner will be set up at the venue for the Salon de Champagne Vionys, a salon specializing in champagne, run by Makoto Abe, the 2002 All Japan Best Sommelier, who serves as owner sommelier. Each day, a different champagne will be introduced, selected by him.