Starting August 28, 2023, Le Chocolat Alain Ducasse will offer a new flavor of French toast, "Pain Perdu," called "Praline Pistache," created with the unique expression of the brand.
"Pain Perdu," which means French toast in French, is a dessert menu item that was launched exclusively at the Roppongi store this spring, and due to the overwhelming response, a second version has been created. "Pain Perdu Praline Pistache" is made by dipping homemade brioche baked in the Tokyo workshop in a batter of eggs and milk, then caramelizing it with fragrant butter. This moist, crispy brioche is layered on top of a crunchy pistachio praline and fresh cream, and topped with pistachio truffles for added flavor. It's topped with a warm 75% cocoa chocolate sauce. The moment you bite into it, the flavor of pistachio spreads softly in your mouth, along with the aroma of butter, caramel, and chocolate. Pain Perdu Praline Pistache maximizes the flavor of the ingredients by minimizing sweetness. This carefully crafted dish perfectly balances flavors and textures, including the moist brioche, crunchy praline, and the contrast between the warm chocolate sauce and cool cream. Enjoy this unique take on a classic dessert, French toast.
Menu Overview
Menu Name: Pain Perdu Praline Pistache
Price (tax included): 1,760 yen
Sales Start: Monday, August 28, 2023 *Weekdays Only
Sales Location: Le Chocolat Alain Ducasse Roppongi Le Salon
(6-12-2 Roppongi, Minato-ku, Tokyo, Roppongi Hills, Roppongi Keyakizaka Street)
About Le Chocolat Alain Ducasse
MANUFACTURE À TOKYO
Le Chocolat Alain Ducasse, originally opened in the Bastille district in the heart of Paris, opened its first chocolate workshop outside of France in Nihonbashi, Tokyo in March 2018. Currently, the charm of chocolate is being promoted through sales at seven boutiques across Japan (Tokyo Kobo, Roppongi, Nihonbashi Takashimaya, Daimaru Shinsaibashi, Haneda Airport, Shibuya Scramble Square, and JR Nagoya Takashimaya) as well as an online boutique. Tokyo Kobo, Roppongi, Shibuya Scramble Square, and Daimaru Shinsaibashi also have a dessert salon called "Le Salon" where you can enjoy chocolate desserts and drinks by eating in (Daimaru Shinsaibashi only serves drinks).
ROPPONGI LE SALON
＜Alain Ducasse Profile＞
Born in 1956 in the Landes region of France, he grew up on a farm. His palate developed from an early age in an environment overflowing with the bounty of the earth. He entered the culinary world at the age of 16, gaining experience in the restaurants of renowned chefs such as Michel Guérard and Alain Chapel, and in 1988 was appointed head chef of Le Louis Quillans, a restaurant in Monaco's luxury hotel, Hôtel de Paris. In 1990, at the age of 33, he was listed with three stars in the Michelin Guide (a first for a hotel restaurant). In 1998, his Paris restaurant "Alain Ducasse" was also listed as a three-star restaurant, earning him six stars simultaneously, and he has continued to lead the French culinary world for a long period of time. Since then, even after leaving the kitchen, he has continued to come up with ideas for not only recipes but also restaurant interior design, tableware, and kitchen design, and has overseen approximately 30 restaurants in eight countries around the world, from bistros to three-star restaurants. He has also founded "Ducasse Education," an international specialist institute for cooking and confectionery, with the aim of passing on French cuisine and nurturing the next generation, and has developed various visions in the food service and hospitality industries, including the opening of chocolate, cafe, biscuit, and gelato specialty shops.
"Pain Perdu," which means French toast in French, is a dessert menu item that was launched exclusively at the Roppongi store this spring, and due to the overwhelming response, a second version has been created. "Pain Perdu Praline Pistache" is made by dipping homemade brioche baked in the Tokyo workshop in a batter of eggs and milk, then caramelizing it with fragrant butter. This moist, crispy brioche is layered on top of a crunchy pistachio praline and fresh cream, and topped with pistachio truffles for added flavor. It's topped with a warm 75% cocoa chocolate sauce. The moment you bite into it, the flavor of pistachio spreads softly in your mouth, along with the aroma of butter, caramel, and chocolate. Pain Perdu Praline Pistache maximizes the flavor of the ingredients by minimizing sweetness. This carefully crafted dish perfectly balances flavors and textures, including the moist brioche, crunchy praline, and the contrast between the warm chocolate sauce and cool cream. Enjoy this unique take on a classic dessert, French toast.
Menu Overview
Menu Name: Pain Perdu Praline Pistache
Price (tax included): 1,760 yen
Sales Start: Monday, August 28, 2023 *Weekdays Only
Sales Location: Le Chocolat Alain Ducasse Roppongi Le Salon
(6-12-2 Roppongi, Minato-ku, Tokyo, Roppongi Hills, Roppongi Keyakizaka Street)
About Le Chocolat Alain Ducasse
MANUFACTURE À TOKYOLe Chocolat Alain Ducasse, originally opened in the Bastille district in the heart of Paris, opened its first chocolate workshop outside of France in Nihonbashi, Tokyo in March 2018. Currently, the charm of chocolate is being promoted through sales at seven boutiques across Japan (Tokyo Kobo, Roppongi, Nihonbashi Takashimaya, Daimaru Shinsaibashi, Haneda Airport, Shibuya Scramble Square, and JR Nagoya Takashimaya) as well as an online boutique. Tokyo Kobo, Roppongi, Shibuya Scramble Square, and Daimaru Shinsaibashi also have a dessert salon called "Le Salon" where you can enjoy chocolate desserts and drinks by eating in (Daimaru Shinsaibashi only serves drinks).
ROPPONGI LE SALON＜Alain Ducasse Profile＞
Born in 1956 in the Landes region of France, he grew up on a farm. His palate developed from an early age in an environment overflowing with the bounty of the earth. He entered the culinary world at the age of 16, gaining experience in the restaurants of renowned chefs such as Michel Guérard and Alain Chapel, and in 1988 was appointed head chef of Le Louis Quillans, a restaurant in Monaco's luxury hotel, Hôtel de Paris. In 1990, at the age of 33, he was listed with three stars in the Michelin Guide (a first for a hotel restaurant). In 1998, his Paris restaurant "Alain Ducasse" was also listed as a three-star restaurant, earning him six stars simultaneously, and he has continued to lead the French culinary world for a long period of time. Since then, even after leaving the kitchen, he has continued to come up with ideas for not only recipes but also restaurant interior design, tableware, and kitchen design, and has overseen approximately 30 restaurants in eight countries around the world, from bistros to three-star restaurants. He has also founded "Ducasse Education," an international specialist institute for cooking and confectionery, with the aim of passing on French cuisine and nurturing the next generation, and has developed various visions in the food service and hospitality industries, including the opening of chocolate, cafe, biscuit, and gelato specialty shops.
