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

This year’s theme is ‘Saint-Honoré’ – named after the patron saint of pâtissiers and boulangers. A classic French pastry, it is traditionally crafted with delicate choux, rich cream, and a base of buttery puff pastry.

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 (Tue.) through 31 (Thu.), 2025

Saint-Honoré

Layers of fragrant pastry are filled with orange and lemon-infused Le Puy lentils and rich custard cream, topped with caramel-glazed choux à la crème and smooth vanilla cream.

Message from the chef
Tajimamori is known as the patron deity of confectionery in Japan, appearing in ancient Japanese chronicles. The confiture in this Saint-Honoré features citrus fruits, from the same family as the tachibana – which Tajimamori is said to have brought back from the mythical lands. I hope you will enjoy this treat, created in tribute to the two patrons of sweets.

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

Saint-Honoré Caramel Vanille

A thick buttery pie crust and lemon marmalade lie beneath a black lemon-infused crème diplomate. Topped with a smooth vanilla ganache montée, caramel-glazed profiteroles add an accent of texture and sweetness.

Message from the chef
Traditionally, the Saint-Honoré is a round pastry filled with cream at the center and adorned with caramel-coated choux. For this reinterpretation in a stick form, I aimed to ensure that every bite is as delightful as the first. By pairing the black lemon custard cream with lemon marmalade, the refreshing acidity brings a bright, layered flavor – making this the ideal treat for summer.

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

*Not available on Mondays (except for July 21) & Tuesdays.
*Saint-Honoré Caramel Vanille 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.