From November 19th to 30th, Jean-Paul Hevin will be serving "Menu Terroir 2015" (1,750 yen), a chocolate treat celebrating the release of new wine at its eat-in space, Bar à Chocolat.
The third Thursday of November is the beloved day when Beaujolais Nouveau is released. As in previous years, Jean-Paul Hevin will be offering a wine nouveau made with "La Grande Colline," a wine produced by Ooka Hirotake, a Japanese winemaker based in the Northern Rhone region of southern France. It will be served with a chocolate plate featuring three petite-sized chocolate treats.
A highlight of the three chocolate treats is Jean-Paul Hevin's take on profiteroles, a traditional French pastry made with cream puffs and warm chocolate sauce. While vanilla ice cream wrapped in petit choux is usually topped with chocolate sauce, this one is made with cocoa sorbet sandwiched between petit éclairs and wrapped in a thin chocolate bar. Three varieties are available: "Mousse Miel," which is characterized by the aroma of honey (Miel Montagne), and "Petit Guayaquil," whose rich chocolate matches well with wine.