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

* France Pâtisserie Week 2026 are no longer available.

This year’s theme is ‘Charlotte’—admired for its beautiful form reminiscent of an elegant hat. A refined dessert, it beautifully harmonizes a delicate biscuit-enclosed appearance with a velvety texture.

At Palace Hotel Tokyo, two exquisite versions of this iconic dessert will be offered, one created by the hotel’s Pastry Chef Osami Kubota and the other by Kohei Nakazawa, Chef Pâtissier of French Restaurant Esterre by Alain Ducasse.

Available July 1 (Wed.) through 31 (Fri.), 2026

Charlotte aux Fruits Rouges

Nestled inside cacao biscuits, the rich yet light Mascarpone cream pairs perfectly with a luxurious layer of strawberries, raspberries, and blueberries. The mellow custard gently spreads throughout, while a subtle hint of cherry liqueur leaves a sophisticated finish.

Message from the chef
This exclusive Charlotte features a beautiful contrast between the vibrant sweetness of each berry and the soft, rich cream. Savor the exquisite harmony of textures, from the cacao biscuits and smooth cream to the juicy fruit. May it add a touch of elegance to your teatime.

Lobby Lounge The Palace Lounge (1F) | JPY 1,600
*Inclusive of consumption tax and subject to an additional 15% service charge.
Pastry Shop Sweets & Deli (B1F) | JPY 1,200
*Inclusive of consumption tax.

Charlotte aux Framboises

A sweet-and-tangy raspberry cream and gelée rest on a flavorful almond sponge, crowned with fresh, juicy raspberries. The rich Vin Jaune cream elevates the dessert with a vibrant acidity and deep, complex flavors unfolding with each bite for a truly luxurious finish.

Message from the chef
The traditional Charlotte is artfully reimagined here with Vin Jaune, an exceptional yellow wine produced only in the Jura region of France. Infusing the outer cream with its noble, sherry-like matured aroma imparts a rich depth to the vibrant fruit flavors. Elegant, modern biscuits with pointed tips and graceful curves lend a crisp texture. Experience a sublime marriage that elevates classic tradition into modern refinement.

Lounge Bar Privé (6F) | JPY 1,600
*Inclusive of consumption tax and subject to an additional 15% service charge.
Pastry Shop Sweets & Deli (B1F) | JPY 1,200
*Inclusive of consumption tax.

*Not available on Mondays (except for July 20) & Tuesdays and July 22 (Wed.).
*Charlotte aux Framboises is not served at French Restaurant Esterre.

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 by Alain Ducasse
Chef Pâtissier – Kohei NAKAZAWA

Born and raised in Niigata in 1991, Kohei gained experience at pâtisseries across Japan and at Beige Alain Ducasse Tokyo. He joined Palace Hotel Tokyo in 2022 and was appointed Chef Pâtissier of Esterre by Alain Ducasse in 2024. His creations are beautiful as they are delicous, reflecting his fresh sense of creativity alongside his accumulated knowledge and experience.