FRANCK MULLER PATISSERIE GINZA SIX

Using domestically produced chestnuts with limited circulation. We have created a marron glacé that stands apart from European chestnuts by utilizing its unique texture in the process. Each one is peeled by hand and carefully finished, and by adding salt from the Noto Peninsula to the surface, it enhances the umami of sake. A signature product of Frank Muller Patisserie.

By enveloping it with the aroma of Ron Zacapa, said to be the pinnacle of rum, the sweetness of the chestnut is enhanced. It uses Italian chestnuts that pair well with brandy. A sophisticated marron glacé for enjoying with alcohol.

Infused with the aroma of Grand Marnier (orange liqueur) and finished with a sprinkle of orange zest (peel). The refreshing fragrance pairs well with champagne. A sophisticated marron glacé made for enjoying with Italian chestnut liqueur.

The aroma created by several spices such as cinnamon, anise, cardamom, and ginger enhances the flavor of red wine. A sophisticated marron glacé for adults to enjoy with alcohol.

Each chestnut is carefully peeled by artisans and soaked in lemon liqueur, topped with Italian lemon dice. The 'Marron Glacé Lemon', finished with plenty of lemon and time, highlights not only the acidity but also the refreshing sweetness of lemon.

The 'Tigre' is a symbol of luxurious baked goods that has been loved for a long time as a traditional French pastry. Its appearance, with moist financier dough layered with rich ganache, embodies both a rich flavor and elegance, making it a staple of patisseries while also possessing a sense of specialness. At Frank Muller Patisserie, this prestigious Tigre is infused with Japanese ingredients, matcha and hojicha. The overlapping rich aromas and flavors weave together a moment that gently advances time, creating a heartwarming experience.

This is a combination of 'Wasanbon Kinako', which is blended with Wasanbon from Tokushima Prefecture and kinako made from the highest quality black soybeans famous in Tanba Sasayama, and a buttery, melt-in-your-mouth sablé. The Wasanbon produced in Tokushima Prefecture, made from a rare sugarcane known as 'Chikutou', is exceptionally fragrant and flavorful. By combining the roasted aroma of kinako made from black soybeans that have been carefully roasted with the skin on, the sweetness of the finely textured and gentle sablé is enhanced. The sight of the sablé appearing from the box filled with Wasanbon is visually delightful and makes for a great gift.

Known in Italian as 'Lady's Kiss', Birch Di Dama has a round shape resembling lips, creating a form that gently kisses when eaten. It has gained popularity as a gift to confess love. This romantic confection evokes sweet moments, with the 'Plain' flavor offering a gentle and subtle sweetness that feels like the beginning of pure love. The 'Tea' flavor, made with Earl Grey, and the 'Coffee' flavor, with its deep taste, each exude a rich aroma, reminiscent of mature love. A rustic baked good sandwiched with caramel cream, utilizing the fragrance of domestically produced butter and Sicilian almond powder from Italy.

Luxuriously made with domestic butter, accented with the aroma of Sicilian almond powder, and baked to a fragrant finish with added Guérande salt. A dish that allows you to enjoy the marriage of the sweetness of butter and the aroma of Sicilian almonds.

By layering a dough that has been simmered and thickened with almonds over a cookie dough and baking it again in the oven, you can enjoy a crispy texture and the lingering richness of nougat and the aroma of almonds.

Whole domestic lemons are carefully confit. By turning it into a paste, we created a tart with the refreshing flavor of the lemon itself and a buttercream that highlights its acidity. Combined with a cookie dough that adds richness and depth, this tart also offers an enjoyable texture.

Using finely powdered sugar to keep the texture light while lavishly incorporating vanilla. A crumbly and gentle cookie.

Using Parmigiano-Reggiano, known as the 'King of Italian Cheese.' This is a super hard cheese made from Italian raw milk that has been aged for a long time to the point where amino acids crystallize. By applying heat, you can enjoy an even richer aroma and depth of flavor. Strong flour is intentionally used to create a chewy texture and a mild saltiness.

A cookie with a gentle aroma of fermented butter, reminiscent of nostalgia. It features a crispy texture and a flavor that prominently highlights the taste of almonds.

Made with maple sugar exclusive to Quebec, Canada. A cookie that enhances the deep flavor and aroma of maple with white chocolate, spreading fragrance throughout the mouth.

A cookie that allows you to enjoy the rich aroma and depth of dark roasted coffee. It is accented with sweet chocolate amidst the expanding bitterness.

A cookie blended with Earl Grey tea leaves and orange peel. To enjoy the aroma of bergamot, orange, and citrus, rice flour is added to the dough, resulting in a light and crumbly texture.

A pound cake infused with various cut dried fruits soaked in rum, blended with plenty of butter to create a rich aroma. The fruit pound cake, adorned with luxurious and dynamic fruit toppings resembling a treasure box, offers not only a beautiful appearance but also a unique texture experience depending on the cut, making it a distinctive sweet from Frank Muller Patisserie.

This dish features a chocolate pudding base characterized by a rich cocoa flavor and a silky smooth melt-in-your-mouth texture, layered with orange peel and Cointreau-infused ganache, and topped with a fragrant sake jelly. 【Layer Composition (from bottom)】 Chocolate Pudding / Orange Ganache (Orange Peel, Cointreau) / Sake Jelly. The wasanbon pudding has a smooth texture and uses rare wasanbon sugar lavishly, creating a refined and gentle sweetness in the jelly, layered with a fragrant caramel jelly. By blending traditional Japanese ingredients with French pastry, it achieves a perfect balance of Japanese and Western flavors. 【Layer Composition (from bottom)】 Pudding / Caramel Jelly / Wasanbon Jelly.

From Frank Muller Patisserie, the new cake 'Sandrion' luxuriously uses high-quality walnuts from the Napa Valley region of California. It is a buttercream cake in a mille-feuille style, sandwiched with special coffee buttercream and made with carefully baked dacquoise layers. The meticulously baked dacquoise and finely crushed walnuts create an exquisite texture. The first layer includes chocolate that matches the firmness of the dacquoise, while coffee cream is spread around it, and it is decorated with roasted crushed almond slices, expressing a flavor that deepens over time. The slightly bitter 'Sandrion' can be enjoyed not only with coffee but also with tea or green tea, allowing you to savor the finest ingredients and sophisticated taste.

The Mont Blanc, topped with the finest Japanese chestnuts from Tanba, allows you to enjoy a refined sweetness with every bite. To enhance the rich flavor, we use homemade chestnut cream made from steamed chestnuts, and as the perfect accent, we have incorporated coarsely crushed walnuts into the dough. Reservations must be made three days in advance, or we will sell one item each on Saturdays, Sundays, and holidays.

Using sweet chocolate that has been milded with the bittersweet and fruity notes of Swiss chocolate. Combined with rich domestic butter, it is carefully emulsified and then slowly baked in the oven to create a rich chocolate terrine. The intense flavor spreads throughout, making it a luxurious dessert that can be enjoyed in a pairing with alcohol.

The 'Daiginjo Chocolate' features smooth, melt-in-your-mouth raw chocolate in a unique sake cup from Frank Muller Patisserie. The deep richness of high-quality Belgian couverture chocolate is combined with the rich aroma of 'FRANCK MULLER Junmai Daiginjo', embodying the concept of enjoying a marriage with sake, which is a sentiment deeply rooted in Frank Muller Patisserie. This luxurious dessert for adults creates a sense of 'quality and rich time' both in appearance and taste. The 'Daiginjo Chocolate' offers a rich flavor that stimulates the five senses, with a vibrant ginjo aroma and deep cocoa richness that spreads in your mouth the moment you take a bite.

The semi-dried apples are made using only carefully selected domestic 'Fuji' apples. A special semi-drying process is applied to enhance the original sweetness and acidity, resulting in a soft texture. The cocoa 55% Belgian couverture that wraps the apples is designed to allow you to experience the rich aroma of cocoa while enjoying the sweetness and presence of the apples, achieving a perfect balance. (Seasonal product available from January to June) *The size and shape of each chocolate piece may vary depending on the condition of the semi-dried apples.

Freshly harvested yellow peaches are processed with semi-freeze-drying to retain the utmost freshness of the fruit. The balance of natural sweetness and tartness, along with the flavor of the ingredients themselves, is highlighted, capturing the deliciousness. The yellow peaches are wrapped in Belgian couverture chocolate with 55% cocoa. Enjoy the premium taste where the aroma of cocoa enhances the sweetness of the yellow peaches. (Seasonal product available from July to December) *The size and shape of each chocolate piece may vary depending on the state of the semi-dried yellow peaches.