France Pâtisserie Week will be held for the third time this summer, expanding its area nationwide for the first time.

This year’s theme is ‘Éclair’, and two versions of this classic dessert each by the hotel’s Pastry Chef Osami Kubota and French Restaurant Esterre’s Chef Pâtissier Normand Jubin will be available.

Available June 30 (Fri.) through July 30 (Sun.), 2023

Éclair Cacahuète

The unique shape portrays an old tree. Struck by an éclair (French for lightning or thunder) it has withered away, but the budding of new life is expressed with peanuts and soybean sprouts.

Message from the chef
Éclairs are a simple yet profound pastry, something every patissier has made at one time or another. It was a nice opportunity for me to revisit the challenge of creating this pastry.

The Palace Lounge (1F) | JPY 2,300
^{* Inclusive of consumption tax and subject to an additional 15% service charge.}
Sweets & Deli (B1F) | JPY 1,500
^{* Inclusive of consumption tax.}

Essence

A chocolate éclair filled with sweet-sour redcurrant jam and red shiso cream and gelée.

Message from the chef
‘Essence’ is a word that designates a species of a tree in French. I wanted to express my fondness for nature by creating my own type of tree with this éclair.

Lounge Bar Privé (6F) | JPY 2,300
^{* Inclusive of consumption tax and subject to an additional 15% service charge.}
Sweets & Deli (B1F) | JPY 1,500
^{* Inclusive of consumption tax.}

<sup>* Essence is not served at French Restaurant Esterre.
* Not available on Mondays & Tuesdays.</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 Chef Pâtissier
Normand JUBIN

Born in 1996 in Switzerland to a family owning a pastry shop, Normand joined the world of pastry at an early age. In 2018, Normand was appointed Chef Pâtissier at Restaurant Hôtel de Ville, a Michelin 3-starred restaurant in Switzerland. From 2021, Norman worked as a Chef Pâtissier at Pelagos at Four Seasons Astir Palace Hotel Athens. With abundant experience despite his young age, Normand delivers desserts with a sense of art and passion.