Le Chocolat Alain Ducasse, a chocolate shop based in Paris, France, will be offering a Christmas version of its popular chocolate-filled afternoon tea, Le Goût, at Le Salon in Tokyo Kobo Roppongi from November 30th to December 25th (in Roppongi from December 1st).
The Christmas-only afternoon tea, "Le Gouté de Noël," features a lineup of 12 Christmas-themed creations, including a mini-sized "Kuglof," baked with a mixture of chocolate, hazelnuts, and dried apricots; "Forêt Noire," a chocolate cake shaped like a Christmas tree; "Bouchette Chocolat Raspberry," a chocolate mousse shaped like a small bûche; and a sable chocolate cake with a gingerbread man motif. The three chocolates, shaped like geometric bears, stars, and trees, are filled with pain d'epices (a traditional French confectionery made with spices), coffee praline, and hazelnut praline, respectively.
Afternoon Tea Overview
Name: Le Goût de Noël
Price: Weekdays 6,500 yen (tax included), Saturdays, Sundays and holidays 7,000 yen (tax included) *Reservation required by 12:00 the day before
Available from: Thursday, November 30th to Monday, December 25th (Roppongi from Friday, December 1st)
Retailers: Le Chocolat Alain Ducasse Tokyo Studio Le Salon
Le Chocolat Alain Ducasse Roppongi Le Salon
Contents : Kouglof Chocolat / Forest Noire / Pistachio Fraise Beurre / Tarte Mandiant / Cacao Pretzel / Raspberry Chocolat Bouchette / Chocolat Sable / Marron Myrtille Coupe / Viennois Chocolate with Epices de Noël / Chocolat de Noël (Pain d'Epices, Café, Noisette)
About Le Chocolat Alain Ducasse
A chocolate specialty shop from Paris, France, run by French chef Alain Ducasse. We carefully select cocoa beans from around the world and use time-honored traditional methods in our workshops in Paris and Tokyo for every step, from crushing the beans to creating chocolate. We take the time and care to create flavors that truly capture the unique character of each region.
Le Chocolat Alain Ducasse, originally located in the Bastille district in the heart of Paris, opened its first chocolate workshop outside of France in Nihonbashi, Tokyo in March 2018. We currently promote the appeal of our chocolate through seven boutiques across Japan (Tokyo Workshop, Roppongi, Nihonbashi Takashimaya, Daimaru Shinsaibashi, Haneda Airport, Shibuya Scramble Square, and JR Nagoya Takashimaya) as well as our online boutique. At Tokyo Kobo, Roppongi, Shibuya Scramble Square, and Daimaru Shinsaibashi, there is also a dessert salon called "Le Salon" where you can enjoy chocolate desserts and drinks (only drinks are served at Daimaru Shinsaibashi).
Alain Ducasse
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 age 16, gaining experience working in the restaurants of renowned chefs such as Michel Guérard and Alain Chapelle. In 1988, he became head chef of Le Louis Quillans, the restaurant in Monaco's luxury hotel, Hôtel de Paris. In 1990, at the age of 33, he was awarded three stars in the Michelin Guide (the first hotel restaurant to achieve this feat). In 1998, his Paris restaurant, Alain Ducasse, also received three stars, earning him six stars simultaneously, and he has long been a leader in the French culinary world. Even after leaving the kitchen, he has continued to work on recipes, as well as creating ideas for store interior design, tableware, kitchen design, and more, overseeing approximately 30 restaurants in eight countries around the world, from bistros to three-star restaurants. He 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 stores.
The Christmas-only afternoon tea, "Le Gouté de Noël," features a lineup of 12 Christmas-themed creations, including a mini-sized "Kuglof," baked with a mixture of chocolate, hazelnuts, and dried apricots; "Forêt Noire," a chocolate cake shaped like a Christmas tree; "Bouchette Chocolat Raspberry," a chocolate mousse shaped like a small bûche; and a sable chocolate cake with a gingerbread man motif. The three chocolates, shaped like geometric bears, stars, and trees, are filled with pain d'epices (a traditional French confectionery made with spices), coffee praline, and hazelnut praline, respectively.
Afternoon Tea Overview
Name: Le Goût de Noël
Price: Weekdays 6,500 yen (tax included), Saturdays, Sundays and holidays 7,000 yen (tax included) *Reservation required by 12:00 the day before
Available from: Thursday, November 30th to Monday, December 25th (Roppongi from Friday, December 1st)
Retailers: Le Chocolat Alain Ducasse Tokyo Studio Le Salon
Le Chocolat Alain Ducasse Roppongi Le Salon
Contents : Kouglof Chocolat / Forest Noire / Pistachio Fraise Beurre / Tarte Mandiant / Cacao Pretzel / Raspberry Chocolat Bouchette / Chocolat Sable / Marron Myrtille Coupe / Viennois Chocolate with Epices de Noël / Chocolat de Noël (Pain d'Epices, Café, Noisette)
About Le Chocolat Alain Ducasse
A chocolate specialty shop from Paris, France, run by French chef Alain Ducasse. We carefully select cocoa beans from around the world and use time-honored traditional methods in our workshops in Paris and Tokyo for every step, from crushing the beans to creating chocolate. We take the time and care to create flavors that truly capture the unique character of each region.
Le Chocolat Alain Ducasse, originally located in the Bastille district in the heart of Paris, opened its first chocolate workshop outside of France in Nihonbashi, Tokyo in March 2018. We currently promote the appeal of our chocolate through seven boutiques across Japan (Tokyo Workshop, Roppongi, Nihonbashi Takashimaya, Daimaru Shinsaibashi, Haneda Airport, Shibuya Scramble Square, and JR Nagoya Takashimaya) as well as our online boutique. At Tokyo Kobo, Roppongi, Shibuya Scramble Square, and Daimaru Shinsaibashi, there is also a dessert salon called "Le Salon" where you can enjoy chocolate desserts and drinks (only drinks are served at Daimaru Shinsaibashi).
Alain Ducasse
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 age 16, gaining experience working in the restaurants of renowned chefs such as Michel Guérard and Alain Chapelle. In 1988, he became head chef of Le Louis Quillans, the restaurant in Monaco's luxury hotel, Hôtel de Paris. In 1990, at the age of 33, he was awarded three stars in the Michelin Guide (the first hotel restaurant to achieve this feat). In 1998, his Paris restaurant, Alain Ducasse, also received three stars, earning him six stars simultaneously, and he has long been a leader in the French culinary world. Even after leaving the kitchen, he has continued to work on recipes, as well as creating ideas for store interior design, tableware, kitchen design, and more, overseeing approximately 30 restaurants in eight countries around the world, from bistros to three-star restaurants. He 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 stores.
