[NEWS] Isetan FRANCE WEEK

The annual Isetan France Week finally opens from Wednesday, April 10.

A space distilling the esprit of France, the gastronomic nation, appears in Shinjuku: a special collaboration course by Chef Toyomitsu Nakayama of “Restaurant TOYO” (Paris) and Chef Yuya Omori of “TOYO Tokyo,” a course of patisserie and gastronomy by Chef Kazue Takuma of “Libre” (Shirokane, Tokyo), and more.

Last year Gault et Millau exhibited too. *It was so demanding that we're sitting it out this year.

Mille-feuille
A patisserie that opened in Paris's 10th arrondissement in 2016. By Yann Couvreur, a rising chef making his Japan debut – a mille-feuille limited to 100 per day, 1,620 yen (made in Japan / per serving).

〈TOYO Paris〉×〈TOYO Tokyo〉
Top: Hokkaido monkfish and scallop wrapped in bacon, butter sauce and chicken jelly. Bottom: French duck, Kumamoto dekopon, ravigote sauce of 12 ingredients.

〈Libre×Prare〉
Touraine white asparagus and cuttlefish, presented as a daikon ravioli. / From left: strawberry shortcake scented with black tea; a mango, passion-fruit and yuzu cake; cream cheese, crumble, passion fruit; a jasmine-scented honey cake.

■ Isetan FRANCE WEEK ■

● Part 1 / Wed Apr 10 – Mon Apr 15 (last day ends at 18:00)
● Part 2 / Wed Apr 17 – Sun Apr 21 (last day ends at 19:00)
● Isetan Shinjuku, Main Building 6F = Event Hall
● Hours 10:00–20:00
https://www.isetan.mistore.jp/shinjuku/event_calendar/france/201904.html