IL PLEUT SUR LA SEINE

Salted cookies made with Guerande salt, Edam cheese, premium Spanish almonds, and pine nuts, offering a fun and rhythmic texture that stimulates all five senses. Perfect as a snack with drinks or as a dish for parties. *Shelf life: Approximately 1 week.

It is not a flashy taste, but a quiet deliciousness that quietly resides in the heart. I focused on naturally and modestly blending the taste of ingredients centered around almonds.

This confectionery remains delicious even if it dries out or becomes dry for about a week after purchase. It does not need to be refrigerated if kept below 20°C.

It is a taste that overwhelms the five senses of the heart. By importing the most flavorful almonds from the inland Lleida region of Catalonia, Spain, to Japan with their own hands, they made it possible to taste the authentic flavor of the home country.

A combination of whipped cream with strawberry meringue, a firm sponge cake, and plenty of strawberries and syrup layered together, creating a harmonious blend of aroma, texture, and flavor that all stand out without overpowering each other. It has a chaotic swell and resonating taste. This is a strawberry shortcake loved by everyone. *Available from December to May (subject to change depending on strawberry availability)

A confection with the scent of champagne. An original creation made during the early workshops of Duni Leuffel, it is one of the pinnacle pastries of both him and Nouvelle Patisserie. His pastries never fail to shine brightly, standing the test of time and always radiating a dazzling light.

This is the original from Patisserie Mie where I trained. It was truly an indescribable surprise. Soft cream, crunchy biscuit, and firm, powerful caramel. The elements at both ends of the flavor spectrum were holding hands. Indeed, deliciousness is all about contrast.

In a plain and unsophisticated appearance, my extraordinary experiences and convictions as a pastry chef are tightly packed, warmly, and unpretentiously. There is no need to think about anything when eating. Let's eat slowly. Happiness will quickly spread throughout your entire tongue, and your cheeks will feel warm in an instant.

There is no confection that does not cater to those who eat it as much as this one. Amidst the abundance of shortcuts for Japanese chocolate, I could only create a taste that seemed to lose its vitality. However, when I used chocolate from the Peck company that I found myself, I finally, truly, regained the delightful, affectionate complexity that I experienced when I ate it in France.

This Bouchon truly represents the diversity of French pastries. Those who appreciate this flavor are truly open-minded and delightful eaters for the creators. Without ever pandering, the slightly rough and unsociable texture of the dough is accompanied by a variety of flavors that are closely intertwined.

Refreshing, warm, enveloping my heart. It is very rare for an orange to convey my feelings so wholeheartedly with both hands wide open. *Available from June to November (Subject to change depending on orange availability)

The epitome of French taste, echoing various scents, textures, and flavors of chocolate, shaking the senses of the eater.

The rich aroma and flavor of Sauternes (botrytized wine) gently and softly overlap with the creamy texture. Mmm, both cheeks are filled with gentle deep emotions.

The pride of my life, the abundance of Spanish almonds aligns with my will, providing those who eat it with the transient joy and sense of relief.

A confection with the scent of champagne. An original creation made during the early seminars of Duni Le Feu, it is one of the pinnacle pastries of him and Nouvelle Patisserie. His pastries never lose their charm, shining brightly through the ages.

Our Duckwaz started with this praline. We added as many elements as possible to a small piece of confectionery, created with the intention of clearly conveying the maker's will to the eater. It is the Duckwaz of the praline, the ultimate richness of almonds, where the fertility of the Spanish soil flows powerfully into our bodies. *Praline is made by caramelizing sugar, adding roasted nuts, cooling and solidifying, and making it into a paste.

The coffee flavor is added to the already made dacquoise dough. This is a caramel-flavored cream made with whipped cream, providing a continuous taste. It is the taste of coffee enveloped in the fullness and warmth that allows you to experience this sensation.

Just because it's a Japanese ingredient doesn't mean we finish it off in a monotonous way. The subtle taste of yuzu is buried under the powerful and rich Spanish flavors. Follow my image and give more power to the yuzu. The refreshing scent of yuzu adds softness and reaches the heart.

We sandwiched a gentle cream with a subtle rose fragrance on a dough that accents the flavor and texture by sprinkling Spanish pine nuts on the surface. The flavor of rose and pine nuts overlap, creating a very elegant taste of dacquoise that spreads in the mouth.

This dough uses coconut instead of almond. The light scent of coconut wraps around the light texture of the dough, with a cream added with banana liqueur sandwiched in between. It is a deliciousness that brightens up the heart.

A fruit cake where various scents and flavors overlap in layers. It is as if my inner Chagall is reflected. It is a deliciousness that approaches without interruption the emotions of people from the silence.

Peruvian chocolate (Peck Company) that speaks deeply to the exceptional five senses and is filled with heartfelt emotions. Without diminishing any of its various sensations, it layers on additional elements to further enhance the chocolate material, creating a larger resonance. For me, it has become something incredibly delicious and irresistible. It must be tasted.

This pound cake is made by baking dried figs simmered in grape juice into caramel batter. I believe never before has human will been so densely infused into a single confection. The deep, rich flavor seeps into the heart with purpose.

Dried apricots soaked in a liqueur made from Burgundy apricots from France, melding with my heart to create a dazzling deliciousness enveloped in the light of spring and the chirping of birds.

Once you taste this pie, your image of leaf pies will disappear. The crispy texture, full of strength, overlaps with the sensation on your teeth, enveloping your five senses. It is truly amazingly delicious. *Shelf life: about 1 week

A rough texture with an indescribable buttery flavor. This is a traditional baked confectionery from the Brittany region. Unlike the rich flavor of French butter, the mild taste of Japanese butter allows us to create such a rich flavor. The warmth-filled deliciousness will make your heart feel at ease. *Shelf life: Approximately 1 week

A light confection with a rich Spanish almond flavor and a cocoa-like taste. It evokes the hearts of those who eat it back to their childhood with a light and dreamy taste. *Shelf life is approximately 1 week.

The combination of ingredients is very simple, using French walnuts and Spanish almonds paste. Each one is carefully made with slight differences in the baking of the dough and the caramelization of the nougat. *Shelf life is approximately 1 week.

The dough has a firm and assertive texture, followed by a crispy texture of granulated sugar sprinkled around, and then the rich taste and aroma of chocolate overlap. *Shelf life is about 1 week.

A salty accent and a crumbling texture that seeps into your heart. The pleasantly bitter aftertaste is surprisingly deep and unforgettable. You might be surprised at first, but once you taste it, you won't forget its deliciousness. *Shelf life: about 1 week

Cookie with walnuts and black sugar. There is no one else who can make walnuts so exquisitely, simply, and nostalgically. *Shelf life is about 1 week.

A cookie full of orange fragrance that you rarely encounter in cookies, with a sour taste. By boldly baking it with a deep color, the fragrance is further enhanced. The fragrance, texture, and taste all appeal to strength. *Shelf life: about 1 week

A blend of fragrance, texture, and flavor intertwine with diversity to create a noble taste. Deeply roasted hazelnut praline, quietly commanding the ingredients. *Shelf life is approximately 1 week.

No other store creates an image filled with the gentle sweetness of coconut no matter how hard you try, with such a plump, gentle, and heart-touching scent, texture, and taste. *Shelf life is about 1 week.

Of course, the almonds are the finest from Lleida, Catalonia, Spain. They are roasted at a high temperature of 240-250°C to achieve a bold color that may seem too intense. This product is made with a focus on roasting and ingredients. *Shelf life is approximately 1 week.

A confection named 'cow's tongue'. While a regular pie has teeth that enter the layers at right angles, Langue de Boeuf has teeth that enter the layers parallel to them. This alone gives a completely different impression of the pie. With a generous amount of cinnamon added, and granulated sugar sprinkled on top, the pastry chef bakes it with determination until the sugar turns a crispy caramel color. There is no way it won't have an impressive flavor. It offers a deliciousness with a different impression from the usual pie. *Shelf life: Approximately 1 week

This is a taste that was accidentally created during the first French training and kept in the heart for 50 years of cold waves, and finally reproduced 15 years later. It is a confectionery with a truly reverse thinking that no one could have imagined until then, so you must eat it with full awareness. *Shelf life 3-4 days

A dense technique that integrates the characteristics of the world's finest Spanish almonds and Japanese ingredients, knowing all the ways to mix them. Diversity and complexity echoing in a small confectionery. Mmm. Incredibly delightful and delicious. *Shelf life 3-4 days

Fruit jelly made by solidifying rich fruit puree. The contrast between the crunchy texture of the sugar coating on the outside and the jelly texture enhances the flavor of the fruit, making it truly addictive. (Flavors: Raspberry, Passion Fruit, Peach, Mandarin, Black Currant) *Shelf life: Approximately 2 weeks

These macarons are made only with natural ingredients, incredibly delicious, and bring happiness to your body. The dough uses almond powder from the rich flavors of the Catalonia region in Spain. The deep-flavored cream sandwiched inside competes to create a deliciousness that appeals to all five senses. *Shelf life: Refrigerated for about 3 days.

Passion ganache

Walnut marzipan and sweet chocolate.

An intense flavor that combines the aroma of matcha and white chocolate, creating a deep and rich taste that will make you involuntarily exclaim in a small voice.

【Standard】A combination of milk chocolate and kirsch (cherry liqueur). It's like the rhythmic scent of kirsch by Mr. Rugor dancing a spring dance hand in hand with milk chocolate.

An original creation by Kyota Toru, Caramel features a taste that flows deeply like a river, with cheeks that involuntarily relax and a gentle gaze that captivates the senses.

[Patisserie Mie Original] Piemonte is the production area of Italian hazelnuts. The taste of hazelnuts roasted to the point of turning black flows on the tongue as if peeking into the depths of people's hearts.

【Standard】Meaning 'almond rock'. Fragrant almond praline and milk chocolate. Creates such a friendly taste. The small almond texture rhythmically and modestly overlaps.

【Standard】Fragrant almond and rich milk chocolate joyfully and happily join hands. The simple composition can make a world of difference in taste depending on the ingredients used.

【Standard】A milky taste that soothes the heart. It is a warm and nostalgic taste that doesn't need words. It really makes your cheeks relax. Delicious.

【Standard】The taste that was quietly submerged instantly spreads across the tongue. This truffle is made with the freshest orange liqueur. 'Curaçao' is the name of an island where high-quality bitter orange peels, the raw material for orange liqueur, are produced. The kirsch used here is from Mr. Lugol.

【Standard】Calvados is initially stubborn with chocolate. A gentle flowing conversation begins with the melting in the mouth. An indescribable nostalgic taste that warms the heart spreads on the tongue. This is not a shortcut Calvados for the Japanese market. I have personally selected and imported it directly from Normandy, France.

Petit chocolat with coffee ganache inside. It creates a slightly muffled expression with weight and bitterness. Hmm, a melancholic coffee.

Meaning 'mountain hut'. In a winter mountain hut, nuts gather around a warm fire. Chocolate with almond and pistachio janduja (almonds deeply roasted, mixed with sugar to make a paste).

Ganache with Earl Grey tea.

Gently transformed kirsch slowly immerses the heart. The charming shape, which feels somewhat wasteful to put in your mouth, bestows love upon the recipient. This kirsch was made by Mr. Lugol and God.

Bonbon liqueur, when bitten, spills syrup and stains clothes. Put it in your mouth at once, and then chew. Crunch, slurp. The scent of crumbling sugar overlaps, and alcohol attacks the five senses to the limit. 'Ohhh' It is the pinnacle of pleasure.