France Pâtisserie Week marks its fourth year this summer, with pastry shops and hotels participating from over the country.

This year’s theme is ‘Savarin’, and two versions of this classic dessert each by the hotel’s Pastry Chef Osami Kubota and French Restaurant Esterre’s Chef de Cuisine Kei Kojima will be available.

Savarin au Cacao

Cacao pulp, the fruit inside the cacao pod, is known for its refreshing sweetness and acidity but very little of it is actually used. This savarin cake was soaked in a syrup made from the cacao pulp, and topped with a rich, bittersweet chocolate cream. Expanding the use of cacao pulp that would otherwise have been disposed of is also a way of improving the producers’ income.
^{* Does not contain alcohol.}

Message from the chef
I approached this year’s theme with gratitude at the forefront of my mind. It is because of the producers who are passionate about their products and the land that we patissiers are able to make sweets everyday. I always reflect on that as I try to create pastries that bring smiles to guests’ faces.

Available July 1 (Mon.) through 31 (Wed.), 2024

The Palace Lounge (1F) | JPY 1,500
^{* Inclusive of consumption tax and subject to an additional 15% service charge.}
Sweets & Deli (B1F) | JPY 1,000
^{* Inclusive of consumption tax.}

Savarin Exotique

Creams of mango, passion fruit and lime are hidden inside a cake soaked in a white wine-based syrup. Charmingly cut mango slices are decorated atop, with coconut cream lining the sides like beautiful flower petals. The tropical savarin is finished off with a sprinkle of lime zest.

Message from the chef
A summer savarin expressed with citrus and tropical ingredients. Enjoy an exotic experience while looking out to the verdant view from Lounge Bar Privé’s vast windows.

Available July 4 (Thu.) through 31 (Wed.), 2024
^{* Not available on Mondays (except for July 15) & Tuesdays.}

Lounge Bar Privé (6F) | JPY 2,200
<sup>* Limited servings per day.
* Inclusive of consumption tax and subject to an additional 15% service charge.
* Savarin Exotique is not served at French Restaurant Esterre.</sup>

Palace Hotel Tokyo
Pastry Chef – Osami KUBOTA

Osami joined Palace Hotel in 1989. He traveled to France three times to train at some of the leading restaurants and patisseries, and upon returning to Japan became chef de patisserie at one of the hotel’s restaurants. In 2021, Osami was appointed Pastry Chef at the grand opening of Palace Hotel Tokyo. He challenges himself to create original and unique confections while honoring tradition.

French Restaurant Esterre
Chef de Cuisine – Kei KOJIMA

Born in 1964 in Tokyo, grew up in Kamakura. Kei trained under Michel Guérard, Alain Chapel and Pierre Gagnaire during his experience in France from 1988. Working together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at Le Louis XV – Alain Ducasse in Monaco, Kei was also the Sous Chef for 3 years. Upon returning to Japan in 2010, Kei served as Executive Chef for Beige Alain Ducasse Tokyo and was listed as a Michelin 2-star restaurant for 8 consecutive years. Alain Ducasse says about Kei: “the Japanese chef who understands and carries out my culinary philosophies better than any other chef in the world.” Appointed Chef de Cuisine at Esterre in 2023.