This is Rosemary Sea, which covers "Gifts and Enjoy Yourself" as a category.
We visited the Bour Mish Nihonbashi Takashimaya store, a Western confectionery shop with a French scent.
Takashimaya Nihonbashi Store Japanese-Western Confectionery Section Mr. Kimura took care of us.
Bour Mish departed from Shibuya in 1973 and opened the Ginza Main Store in 2004, and is a pioneer of authentic French confectionery in Japan. The Nihonbashi Takashimaya store has been opened for 30 years.
The owner: There are delicious and beautiful baked sweets and raw sweets that express the passion and technology of Kikujiro Yoshida.
"Bour Mish" is a shortened name of the main street of Paris, the Boulevard Saint Michelle, which is called the store name. It is the root of the shop owner's training in Paris.
I would like to introduce the products.
truffle cake for baked confectionery. It is baked with a whole piece of truffle chocolate inside.
This is a masterpiece following the Mond Selection Gold Award, along with Gato O Marron, the World Food Contest. Of course, in 2016, we won the highest gold prize.
In addition, there are a number of Madeleine, Nouvergaret, Finanche, and Sofre. Which one shall I do?
I'm lost.
Here is Mr. N at the workplace, a food repo.
"All baked sweets are not too sweet and just right. All of them are delicious."
↑ It is a set of baked sweets perfect for gifts.
↑ Newly released millfret on July 25. The fragrant dough with a mesh pattern is layered in three steps, sanded with a well-soluble cream, and made it into an unexperienced texture that is crispy. Three kinds of vanilla Chocolate Franc Boise. This is also the perfect gift.
Here's rosmari and food repo.
“Smooth cream sandwiched in three layers of waffles is firmly claimed. It's exactly a waffle like Milfille."
↑ In raw sweets, it is sible. From the bottom of the 4 layers, apples and fresh cream sauteed with butter are contained in the 2nd layer, and the 3rd layer contains a cream combining custard cream with gelatin and murang [= meringue]). Signboard products since its founding.
A recipe written by Sburst, a famous court confectionery maker, was excavated and reproduced by the owner for the first time in 150 years.
↑ Tart of mango. The almond cream was squeezed into shukule [with sugar] dough, diplomat [diplomat] cream [mixed custard cream and fresh cream], mango compote, mango jelly, etc. were served, and the crash jelly was studded.
↑ Mango's cool confectionery. A combination of apricot pudding and mango pudding. Decorated with jelly, mango and blueberries.
In addition, Ryoka of white peach, Ryoka of melon, Ryoka of Kyoho from Yamanashi ...
On the white peach, there is also a decoration of groseille [= red color, red carrant].
↑ Chocolate cake No. 6, Chocolate crafted rabbit order.
I bought Rosmari's second food repo, as a family birthday cake.
"The layer of soft chocolate cream and the layer of fluffy chocolate sponge gently entangle the tongue. The board chocolate sticks at the top to make the texture change. I can eat a lot because it is not persistent overall. "
2-4-1 Nihonbashi Takashimaya Nihonbashi Store B1F
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Click here for Bour Mish’s website ⇒ http://www.boulmich.co.jp
