STILL FOODS
Chocolaterie from Paris, France “Le Chocolat Alain Ducasse”
Valentine’s Day only! Heart-shaped chocolate with geometric design “Pepicool” released on Tuesday, January 16th!
Now available in 3 flavors and limited packaging: Lime &
Coconut/Passion Fruit & Coconut/Almond!
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Le Chocolat Alain Ducasse, a chocolatry from Paris, France, will begin selling its 2024 Valentine’s Day limited edition chocolate, Pepiceur, from January 16, 2024 (Tuesday) at directly managed stores nationwide and online boutiques (https It will start at
://lechocolat-alainducasse.jp).
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Pepiceur is a heart-shaped chocolate with an impressive geometric design that is a symbol of Le Chocolat Alain Ducasse. For Valentine’s Day 2024, we will offer “Passion Fruit & Coconut,” which is a passion fruit ganache and coconut praline wrapped in chocolate au lait made from 45% cacao from Madagascar, which is also available at Valentine’s Day in Paris, and an original lime ganache and coconut praline. This is an assortment of three types: “Lime & Coconut”, which is available only in Japan, wrapped in blended cacao 75% chocolate noir, and “Almond,” which is a crunchy and fragrant almond praline wrapped in au lait and noir marble. We offer 9-piece and 6-piece packages that can be used as a gift for a loved one or as a treat for yourself. The limited edition packaging, which adds a touch of gorgeous color to Valentine’s Day, was designed by French illustrator Charlotte Gastaut. The blue parrot represents South America, the orangutan represents Asia, and the ring-tailed lemur represents Africa. During the period, Le Chocolat Alain Ducasse’s standard products “Découvert”, “Pepit Praline”, “Coffret Carré Degustation”, “Ganache Gourmande”, and “Praline à l’Encienne” will also be sold in the same packaging. I will do it.
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▼Standard products are also available in Valentine’s limited packaging! [Image 3
“Dekvert”
Assortment
6 pieces, 9 pieces, 15 pieces
(¥3,132, ¥4,428, ¥6,588)
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“Pepito Praline”
Assorted 6 pieces
(¥3,456)
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Tokyo workshop
A chocolate specialty store from Paris, France, run by French chef Alain Ducasse. We carefully select cacao beans from around the world and manufacture them in our workshops in Paris and Tokyo, using traditional methods that have been passed down through the ages, from cacao bean crushing to chocolate making. We take the time to carefully create a flavor that brings out the region of origin and its unique characteristics.
Le Chocolat Alain Ducasse, which opened in the Bastille district in the center of Paris, opened its first chocolate workshop outside of France in March 2018 in Nihonbashi, Tokyo. Currently 7 in Japan [Image 7
A tablet with a distinctive geometric design
We are disseminating the appeal of chocolate through sales at our boutiques (Tokyo Kobo, Roppongi, Nihonbashi Takashimaya, Daimaru Shinsaibashi, Haneda Airport, Shibuya Scramble Square, JR Nagoya Takashimaya) and online boutiques. Tokyo Kobo, Roppongi, Shibuya Scramble Square, and Daimaru Shinsaibashi also have Le Salon, a dessert salon where you can enjoy chocolate desserts and drinks for eat-in (Daimaru Shinsaibashi only serves drinks).
-Alain Ducasse-
Born in the Landes region of France in 1956, he grew up on a farm. Their sense of taste develops from an early age in an environment full of the blessings of the earth. After entering the world of cooking at the age of 16, he gained experience working at the restaurants of famous chefs such as Michel Guérard and Alain Chapelle, and in 1988 opened the restaurant “Le – Appointed as head chef at Louis Quillans. 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, the Paris restaurant “Alain Ducasse” was also listed as a three-star restaurant, and has been a leader in the French cuisine world for a long time, receiving six stars at the same time. After leaving the kitchen, he not only created recipes, but also created ideas for store interior design, tableware, kitchen design, etc., and took charge of approximately 30 restaurants in eight countries around the world, ranging from bistros to three-star restaurants. In addition, in order to pass on French cuisine and nurture the next generation, we established Ducasse Education, an international specialized
institution for cooking and confectionery, and we have developed food and beverage services and hospitality, including the development of chocolate, cafe, biscuit, and gelato specialty stores. We are developing various visions in the industry.
-Patrick Payet-
After working as Executive Chef Pastry Chef at Fauchon Paris and Executive Chef Pastry Chef at Café Pushkin Confectionery Creation Department in Paris, he was appointed Executive Chef Chocolatier & Pastry Chef at Le Chocolat Alain Ducasse in September 2021. Tokyo Kobo oversees three departments: chocolate, patisserie, and baked confectionery, and expresses the worldview of “Le Chocolat Alain Ducasse” with high technical skills and creative skills.
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Right – Alain Ducasse Left – Patrick Payet