Le Chocolat Alain Ducasse, a chocolatry in Paris, France, starts selling eclairs with artistic “geometric designs” on August 20th (Tuesday)!
*SFAD Co., Ltd.*
Press release: August 19, 2024
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Le Chocolat Alain Ducasse, a chocolatry in Paris, France, starts selling eclairs with artistic “geometric designs” on August 20th (Tuesday)!
Le Chocolat Alain Ducasse, a chocolatry from Paris, France, will be selling “Eclair”, an eclair with an impressive artistic “geometric design”, starting August 20, 2024 (Tuesday) in Roppongi. We will start at the dessert salon “Le Salon”.
“Eclair”, which expresses the world view unique to “Le Chocolat Alain Ducasse,” is a menu item that has been sold only at special events until now, and is a very popular dessert that is sold out every day. The eclairs are generously topped with chocolate with the brand’s signature “geometric design” and are available in three flavors: caramel salé, framboise, and praline. At the same time, we have started selling a three-piece set that can be enjoyed not only for dine-in at “Le Salon” but also for take-out, and can be enjoyed not only at home but also as a souvenir for a home party.
* ■Product overview*
Name: Eclair (Chocolat Caramel Sale/Chocolat Framboise/Chocolat Praline) Price: ¥1,540 each (tax included) *Takeout: 3-type set ¥3,240 (tax included) Release date: Tuesday, August 20, 2024
Sales location: Le Chocolat Alain Ducasse Roppongi store 2nd floor “Le Salon” (Roppongi Hills Roppongi Keyakizaka Street, 6-12-2 Roppongi, Minato-ku, Tokyo)
*When served at “Le Salon”, chocolate ice cream made with 75% cacao from Madagascar is included.
* ▼Chocolate caramel sale*
An eclair filled with choux pastry baked with crispy crumble and caramel accented with mascarpone cream and Guérande salt. The finish is a marble design (chocolate) that gives you a crispy texture. Topped with a chocolate bar from Au Lait, Chocolat Noir. A perfect combination of bittersweet chocolate and salted caramel.
* ▼Chocolat Framboise*
Choux pastry covered with crispy chocolate crumble is filled with 100% Peruvian cacao chocolate and raspberry cream, and accented with sweet and sour raspberry confit. On top is chocolate with a distinct cocoa flavor.
I sprinkled raspberry powder on the Noir bar.
* ▼Chocolat Praline*
A choux pastry covered with crispy chocolate crumble is filled with chocolate cream made from 75% cacao from Madagascar, which has a sour taste similar to red fruit, and praline made from hazelnuts and cacao nibs.You can enjoy the taste of cacao and the aroma of praline. is. Chocolate on top
The noir bar is decorated with gold leaf for a gorgeous finish.
* ■About Le Chocolat Alain Ducasse*
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 roasting the cacao beans to making chocolate. 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, we are disseminating the appeal of chocolate through sales at boutiques in seven locations in Japan (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). Tokyo workshop
A tablet with a distinctive geometric design
* -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” in Monaco’s most luxurious hotel “Hôtel de Paris”. – Appointed as head chef at Louis Cannes. 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 3 stars, and has been a leader in the French cuisine world for a long time, receiving 6 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, with the aim of passing on French cuisine and nurturing the next generation, we have established Ducasse Education, an international specialized institution for cooking and confectionery, and developed food and beverage services and hospitality, including the development of chocolate, cafe, biscuit, and ice cream specialty stores. We are developing various visions in the industry.
* -Patrick Payet-*
* Tokyo Kobo Executive Chef Chocolatier & Pastry Chef *
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.
Right: Alain Ducasse / Left: Patrick Payet