Tous Les Deux

A citrus mousse wrapped in honey meringue. 12cm

Coated with cocoa jelly, this dessert features pistachio bavarois and chocolate mousse. 12cm...2,800 yen 15cm...3,800 yen 18cm...4,800 yen

Almond dough wrapped with chocolate cream and milk chocolate cream. 12cm...2,780 yen 15cm...3,780 yen 18cm...4,780 yen

A two-layered dessert with banana and chocolate mousse, topped with caramel sauce. Available in three sizes: 12cm for 2,500 yen, 15cm for 3,500 yen, and 18cm for 4,500 yen.

A familiar strawberry shortcake sandwiched with three sponges marinated in Grand Marnier strawberries. *Strawberry decoration is limited to the seasons from January to June* Prices may vary depending on the season. 12cm... 2,970 yen 15cm... 3,970 yen 18cm... 4,970 yen

A fruit shortcake sandwiched with three layers of sponge cake marinated in Grand Marnier with strawberries. *Fruits may vary depending on the season. Available only from July to December. 12cm... ¥2,700 15cm... ¥3,700 18cm... ¥4,700

Strawberry mousse on the bottom, lavender honey (from Provence) Bavarian cream on top, filled with wild strawberries as accents. 12cm...2,500 yen 15cm...3,500 yen 18cm...4,500 yen

Vanilla mousse inside cassis mousse, finished with cassis jam on the surface. Cocoa sponge inside. 12cm...¥2,500 15cm...¥3,500 18cm...¥4,500

A dessert made by surrounding a pear mousse with sponge cake, covering it with another layer of sponge cake, and decorating the top with plenty of fruits. Available in three sizes: 12cm for 2,500 yen, 15cm for 3,500 yen, and 18cm for 4,500 yen.

A two-layer mousse of mango and milk chocolate, finished with passion fruit jam on the surface. 12cm...2,500 yen 15cm...3,500 yen 18cm...4,500 yen

Inside the strawberry mousse with a hint of sour cream flavor, there is a strawberry jelly. The surrounding is strawberry sponge. 12cm...2,500 yen 15cm...3,500 yen 18cm...4,500 yen

Please make a reservation by the day before. Write your favorite message on white chocolate and choose your favorite entremet to put on it. Please choose from the above entremets. * The size of the photo is size 4. Please make a reservation at the store or by phone by the day before for reservations. For sizes 5 and above, please make a reservation one week in advance. Size 4... 3-4 servings Size 5... 6-7 servings Size 6... 8-10 servings Size 7... 12-14 servings

A Mont Blanc dessert placed on top of a chestnut-flavored flan with caramel sauce.

A tart made with a base of cassis, layered with creme brulee and creme chantilly.

A combination of raspberry and chocolate mousse with raspberry jelly, all on a rich chocolate sponge base.

A pie made with apples as the base, topped with caramelized apples.

Layers of passion fruit and chocolate mousse, apricot jelly, coconut sponge, and chocolate sponge.

Filled with caramel custard cream and topped with caramel fondant.

A fluffy shortcake with three layers of sponge cake made with lutein-rich eggs.

A mango mousse on top of grapefruit, surrounded by summer fruits.

A two-layer mousse with pear and caramel. The surface is caramelized with sugar.

A dessert made with praline custard cream, whipped cream, and caramelized nuts on the outside.

A rich ganache cream is poured on top of a crispy cookie. The ganache contains fleur de sel.

After receiving an order, the surface is caramelized.

A sweet and sour mousse of cassis and white chocolate, combined with cherry jelly and chocolate sponge.

A combination of four layers: cookie dough at the bottom, chocolate mousse, lemon cream, and honey mousse.

Layered with fabric, almond cream with coffee, and chocolate ganache in 12 layers.

A Japanese-style opera made with matcha.

Layered with buttercream of raspberry jam, chocolate, and almond sponge.

A rich caramel chocolate cream sandwiched between chocolate sponge, topped with caramel sauce.

Strawberry mousse on the bottom, lavender honey (from Provence) Bavarian cream on top, filled with wild strawberries as a finishing touch.

Vanilla mousse inside blackcurrant mousse, finished with blackcurrant jam on the surface.

A traditional Mont Blanc with plenty of fragrant chestnuts from Kumamoto, piped on top of whipped cream. The base is a simple Mont Blanc with almond meringue.

A dark cherry mousse on top of a dark cherry tart, coated with red currant jam.

Pistachio bavarois and chocolate mousse coated with cocoa jelly.

Almond dough wrapped with chocolate cream and milk chocolate cream.

A special cheesecake made by baking cream and Australian cream cheese that has been fermented to a semi-soft texture.

Viennoiseries are Viennese-style pastries made by layering cookie, cheese dough, butter dough, and minced meat dough in four layers.

Rich flavor made with maple sugar and fleur de sel

Added caramel ganache and lavender honey from French company 'Abidis'.

A sophisticated taste made with apple brandy Calvados.

A blend of strawberry liqueur aroma with dried blueberries.

Sandwiched a part of fruit with passion with apricot.

Orange juice is boiled down and mixed with crushed orange confit.

Coffee ground finely, simmered with cream, and made into ganache.

Made by blending Italian pistachio paste, pure almond paste, and Turkish figs cooked in red wine.

A ganache made with Senga Sengana strawberries, sandwiched in a puff pastry.

Made with cassis puree, cassis liqueur, honey, and caramel.

A tea with the fragrance of French Coupoole tea.

A bittersweet chocolate for adults made with Callebaut's Opéra, Valrhona's Guanaja, and French fleur de sel.

A center made only with pure praline paste and milk chocolate.

An exotic sweet and sour flavor made with passion fruit puree and caramel.

Raspberries soaked in kirsch, embedded in fondant, and finished as raspberry bonbons.

Chocolate made with homemade plum wine, full of fragrance.

A rich madeleine made with Provence lavender honey butter. Ingredients: butter, sugar, flour, eggs, honey, leavening agent

Made with the original recipe from a 2-star restaurant in Brittany. Ingredients: butter, sugar, flour, almonds, egg whites.

Walnuts mixed with caramel and sandwiched between cookies. Ingredients: butter, sugar, flour, eggs, walnuts

A pound cake with plenty of bananas mixed into caramel. Ingredients: butter, sugar, flour, bananas, eggs, honey, chocolate, leavening agent

Turkish dried figs stewed in red wine and layered twice. Ingredients: butter, flour, eggs, figs, cinnamon, leavening agent

We have chopped and marinated fruits in our shop and kneaded them into the cake. Finished with brandy syrup. Ingredients: butter, sugar, flour, eggs, almonds, dried fruits (including kiwi), leavening agent.

Organic Uji matcha and white chocolate are kneaded. Ingredients: butter, sugar, flour, eggs, almonds, white chocolate, matcha

A rich French chocolate cake made with plenty of almond powder and chocolate. Ingredients: butter, chocolate, sugar, almond, flour, eggs

Made with plenty of fermented butter and chocolate. Ingredients: fermented butter, chocolate, sugar, flour, eggs, walnuts

Caramel with almonds and dried fruits coated in chocolate. Ingredients: honey, sugar, butter, almonds, cream, dried fruits

Softly baked with Guerande salt and fermented butter. Ingredients: butter, sugar, flour, eggs, almonds

A baked confectionery with whole chestnuts. Ingredients: butter, flour, eggs, honey, chestnuts, leavening agent

Each one is baked with fermented butter and high-quality wheat flour 'Nufuvante'. Ingredients: butter, sugar, wheat flour, eggs, honey, sesame oil, almonds, salt, leavening agent

Almonds crushed and solidified with milk chocolate, wrapped in warm meringue. Ingredients: egg white, almond, sugar, milk chocolate

Montélimar is a local confectionery from the town of Montélimar, made with lavender honey, dried fruits, and meringue. Ingredients: sugar, honey, dried fruits, egg whites, (chocolate)

Almonds coated with sugar and chocolate, dusted with cocoa powder. Ingredients: Almonds, sugar, chocolate

A luxurious stollen made with plenty of dried fruits kneaded in and topped with fermented butter. Ingredients: wheat flour, fermented butter, dried fruits, almonds, milk, eggs, yeast, honey

Fruit juice boiled down and solidified with pectin. Kiwi, strawberry, blood orange, apricot, grapefruit. Ingredients: various fruit juices, sugar, pectin, citric acid.

You can choose your favorite baked confectionery to be packed in a special box for Ture Dou. Please feel free to ask.

※Size 4 (approx. 12 cm) ... serves 3-4 people / Size 5 (approx. 15 cm) ... serves 6-7 people / Size 6 (approx. 18 cm) ... serves 8-10 people / Size 7 (approx. 21 cm) ... serves 12-14 people / Fraisier (Fruit) Size 7 ... 7,800 yen *We can write a message on a chocolate plate. *All cakes contain milk, eggs, and wheat. *Decorations may vary depending on the season.