Starting March 29, 2021, Le Café de Joël Robuchon (in Nihonbashi Takashimaya S.C.), Gastronomie ”Joël Robuchon” (in Ebisu Garden Place), and L'Atelier de Joël Robuchon (in Roppongi Hills), all operated by Four Seas Co., Ltd., will be offering new, limited-time desserts to celebrate the arrival of spring at Easter.
The new Easter desserts offered by Joël Robuchon this time are three different spring-inspired desserts created with different expressions at each restaurant by Executive Chef Patissier Kazuhisa Takahashi.
...
This Easter, why not feel the arrival of spring with Joël Robuchon's limited edition Easter desserts?
【Easter dessert menu overview】
＜Le Café de Joël Robuchon Nihonbashi Takashimaya S.C.＞
■Sale period: Monday, March 29th, 2021 - Sunday, April 18th, 2021
■Course: Available as a limited-time Easter dessert set with coffee or tea
■Menu name: Carrot cheesecake with the scent of cinnamon, served with coconut sorbet
＜Gastronomy “Joël Robuchon”＞
■Sale period: Monday, March 29th, 2021 - Sunday, April 4th, 2021
■Course: The dessert in the degustation course (48,000 yen) has been changed to an Easter dessert
■Menu name: Easter egg, smooth strawberry mousse and sorbet Accents of meringue and crispy pastries
L'Atelier de Joël Robuchon>
■Sales period: Monday, March 29th, 2021 - Sunday, April 4th, 2021
■Course: Available as a prix fixe menu for both lunch and dinner
■Menu name: Light strawberry mousse with the scent of lychee, resembling clouds floating in the Easter sky
【Easter dessert menu details】
Le Cafe de Joël Robuchon Nihonbashi Takashimaya S.C.
Menu name: Carrot cheesecake with the scent of cinnamon Served with coconut sorbet (coffee or tea included)
Price/course: Easter limited special dessert set 1,870 yen (tax included)
Product details:
A playful and unique dessert that expresses "carrots," a favorite of rabbits, who are symbols of life and prosperity during Easter, which celebrates the arrival of spring. The "carrot" is made from cinnamon-scented cheesecake, and in the center lies a carrot cake made with carrots. Enjoy with the refreshing coconut sorbet. Don't miss the rabbit that is attracted by the "carrots" growing in the sweet crumble that is meant to resemble field soil!
Gastronomy ”Joël Robuchon”
Menu name: Easter Egg Smooth strawberry mousse and sorbet Accents of meringue and crispy pastry
Price/course: The dessert in the degustation course (48,000 yen) has been changed to an Easter dessert
Product details:
The strawberry mousse and strawberry sorbet are covered in a bright red Easter egg made of chocolate. Meringue and petacrispy strawberries are combined to add texture, expressing the joy of the gorgeous spring. Finished with a strawberry sauce, this is an artistic dessert that allows you to enjoy seasonal strawberries to the fullest.
L'Atelier de Joël Robuchon
Menu name: Light strawberry mousse with the scent of lychee, resembling clouds floating in the Easter sky
Price/course: Available as a prix fixe menu for both lunch and dinner, plus 770 yen (tax included, 10% service charge not included)
Product details:
A dessert inspired by the spring sky. The pink cloud of strawberry mousse is filled with red fruit and lychee coulis in the center. Enjoy it with fromage blanc sorbet, strawberry jelly, and fresh Amaou strawberries. The cotton candy, which is indistinguishable from a real cloud, has a soft lychee scent. Executive Chef and Pastry Chef Kazuhisa Takahashi says, "Just as the rabbit, a symbol of life and a symbol of Easter, lays eggs, clouds appear one after another in the sky, giving a similar feeling of life." Enjoy this dish, born from the unique concept of this chef and pastry chef. The display case is decorated with rabbits and eggs, and features Easter-themed activities like egg hunts and egg races! What is Easter? Easter is a traditional Christian festival celebrating the resurrection of Jesus Christ. In Christian homes, families celebrate with eggs, a symbol of life, eating feasts and participating in egg hunts and egg races.
*Easter is considered to be the Sunday following the first full moon after the vernal equinox, and this year it falls on Sunday, April 4th.
【Store Introduction】
Gastronomy “Joël Robuchon”
Opened in 1994 as Chateau Restaurant "Taillevent Robuchon".
Renovated in 2004, the restaurant reopened as "Château Restaurant Joël Robuchon". Joel Robuchon, a gourmet restaurant located on the second floor of a chateau that incorporates the architectural style of the Louis XV dynasty reminiscent of an old French castle, is the only restaurant to have held the highest rating for both food and comfort for 14 consecutive years since the Michelin Guide Tokyo 2008 was first published.
Address: Ebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo
Store URL: https://www.robuchon.jp/shop-list/joelrobuchon
L'Atelier de Joël Robuchon
The first "L'Atelier de Joël Robuchon" opened in Roppongi Hills, Tokyo in 2003, the first of its kind in the world. A counter-style French restaurant proposed by "Joël Robuchon." Guests can enjoy food served right in front of them at the long counter as the chefs prepare their dishes in the open kitchen.
Address: Roppongi Hills Hillside 2F, 6-10-1 Roppongi, Minato-ku, Tokyo
URL: https://www.robuchon.jp/shop-list/latelier
Le Café de Joël Robuchon Inside Nihonbashi Takashimaya S.C.
Opened inside the Nihonbashi Takashimaya department store in Tokyo in April 2004, the cafe offers a wide range of dishes, from galettes and sandwiches unique to a café to set course meals, while maintaining Joël Robuchon's culinary philosophy. The chic interior, decorated in red and black, is adorned with 110,000 Swarovski crystals.
Address: Nihonbashi Takashimaya S.C. Main Building 2F, 2-4-1 Nihonbashi, Chuo-ku, Tokyo
URL: https://www.robuchon.jp/lecafe
【Executive Chef Patissier Takahashi Kazuhisa】
Born in Chiba Prefecture in 1979. Since 2019, he has been in charge of the pastry department at Joël Robuchon in Japan. His desserts, created with a playful sensibility while respecting the flavors of the ingredients, are of artistic beauty.
Click here for company press release details
The new Easter desserts offered by Joël Robuchon this time are three different spring-inspired desserts created with different expressions at each restaurant by Executive Chef Patissier Kazuhisa Takahashi.
...
This Easter, why not feel the arrival of spring with Joël Robuchon's limited edition Easter desserts?
【Easter dessert menu overview】
＜Le Café de Joël Robuchon Nihonbashi Takashimaya S.C.＞
■Sale period: Monday, March 29th, 2021 - Sunday, April 18th, 2021
■Course: Available as a limited-time Easter dessert set with coffee or tea
■Menu name: Carrot cheesecake with the scent of cinnamon, served with coconut sorbet
＜Gastronomy “Joël Robuchon”＞
■Sale period: Monday, March 29th, 2021 - Sunday, April 4th, 2021
■Course: The dessert in the degustation course (48,000 yen) has been changed to an Easter dessert
■Menu name: Easter egg, smooth strawberry mousse and sorbet Accents of meringue and crispy pastries
L'Atelier de Joël Robuchon>
■Sales period: Monday, March 29th, 2021 - Sunday, April 4th, 2021
■Course: Available as a prix fixe menu for both lunch and dinner
■Menu name: Light strawberry mousse with the scent of lychee, resembling clouds floating in the Easter sky
【Easter dessert menu details】
Le Cafe de Joël Robuchon Nihonbashi Takashimaya S.C.
Menu name: Carrot cheesecake with the scent of cinnamon Served with coconut sorbet (coffee or tea included)
Price/course: Easter limited special dessert set 1,870 yen (tax included)
Product details:
A playful and unique dessert that expresses "carrots," a favorite of rabbits, who are symbols of life and prosperity during Easter, which celebrates the arrival of spring. The "carrot" is made from cinnamon-scented cheesecake, and in the center lies a carrot cake made with carrots. Enjoy with the refreshing coconut sorbet. Don't miss the rabbit that is attracted by the "carrots" growing in the sweet crumble that is meant to resemble field soil!
Gastronomy ”Joël Robuchon”
Menu name: Easter Egg Smooth strawberry mousse and sorbet Accents of meringue and crispy pastry
Price/course: The dessert in the degustation course (48,000 yen) has been changed to an Easter dessert
Product details:
The strawberry mousse and strawberry sorbet are covered in a bright red Easter egg made of chocolate. Meringue and petacrispy strawberries are combined to add texture, expressing the joy of the gorgeous spring. Finished with a strawberry sauce, this is an artistic dessert that allows you to enjoy seasonal strawberries to the fullest.
L'Atelier de Joël Robuchon
Menu name: Light strawberry mousse with the scent of lychee, resembling clouds floating in the Easter sky
Price/course: Available as a prix fixe menu for both lunch and dinner, plus 770 yen (tax included, 10% service charge not included)
Product details:
A dessert inspired by the spring sky. The pink cloud of strawberry mousse is filled with red fruit and lychee coulis in the center. Enjoy it with fromage blanc sorbet, strawberry jelly, and fresh Amaou strawberries. The cotton candy, which is indistinguishable from a real cloud, has a soft lychee scent. Executive Chef and Pastry Chef Kazuhisa Takahashi says, "Just as the rabbit, a symbol of life and a symbol of Easter, lays eggs, clouds appear one after another in the sky, giving a similar feeling of life." Enjoy this dish, born from the unique concept of this chef and pastry chef. The display case is decorated with rabbits and eggs, and features Easter-themed activities like egg hunts and egg races! What is Easter? Easter is a traditional Christian festival celebrating the resurrection of Jesus Christ. In Christian homes, families celebrate with eggs, a symbol of life, eating feasts and participating in egg hunts and egg races.
*Easter is considered to be the Sunday following the first full moon after the vernal equinox, and this year it falls on Sunday, April 4th.
【Store Introduction】
Gastronomy “Joël Robuchon”
Opened in 1994 as Chateau Restaurant "Taillevent Robuchon".
Renovated in 2004, the restaurant reopened as "Château Restaurant Joël Robuchon". Joel Robuchon, a gourmet restaurant located on the second floor of a chateau that incorporates the architectural style of the Louis XV dynasty reminiscent of an old French castle, is the only restaurant to have held the highest rating for both food and comfort for 14 consecutive years since the Michelin Guide Tokyo 2008 was first published.
Address: Ebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo
Store URL: https://www.robuchon.jp/shop-list/joelrobuchon
L'Atelier de Joël Robuchon
The first "L'Atelier de Joël Robuchon" opened in Roppongi Hills, Tokyo in 2003, the first of its kind in the world. A counter-style French restaurant proposed by "Joël Robuchon." Guests can enjoy food served right in front of them at the long counter as the chefs prepare their dishes in the open kitchen.
Address: Roppongi Hills Hillside 2F, 6-10-1 Roppongi, Minato-ku, Tokyo
URL: https://www.robuchon.jp/shop-list/latelier
Le Café de Joël Robuchon Inside Nihonbashi Takashimaya S.C.
Opened inside the Nihonbashi Takashimaya department store in Tokyo in April 2004, the cafe offers a wide range of dishes, from galettes and sandwiches unique to a café to set course meals, while maintaining Joël Robuchon's culinary philosophy. The chic interior, decorated in red and black, is adorned with 110,000 Swarovski crystals.
Address: Nihonbashi Takashimaya S.C. Main Building 2F, 2-4-1 Nihonbashi, Chuo-ku, Tokyo
URL: https://www.robuchon.jp/lecafe
【Executive Chef Patissier Takahashi Kazuhisa】
Born in Chiba Prefecture in 1979. Since 2019, he has been in charge of the pastry department at Joël Robuchon in Japan. His desserts, created with a playful sensibility while respecting the flavors of the ingredients, are of artistic beauty.
Click here for company press release details
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