This is a rosemary sea, which covers "gifts and enjoy yourself" as a category.
We visited Bour Mish Nihonbashi Takashimaya, a Western confectionery shop with a fragrance of France.
Mr. Kimura, Chief of the Japanese and Western Confectionery Section, Takashimaya Nihonbashi Store, took care of me.
Bour Mish departed from Shibuya in 1973 and opened the Ginza Main Store in 2004, and is a pioneer of authentic French sweets in Japan. It has been 30 years since the Nihonbashi Takashimaya store opened.
Storekeeper: There are baked sweets and raw sweets of deliciousness and beauty that fully expresses the passion and technology of Kikujiro Yoshida.
"Bour Mish" is the name of the store, which shrinks Bour Bar San Michelle, the main street of Paris. It is the root of the shopkeeper's training in Paris.
I would like to introduce the product.
For baked goods, truffle cake. It is baked with one grain of truffle chocolate inside.
This is a masterpiece that continues to win the World Food Contest Mond Selection Gold Award together with Gato O Marron. Of course, in 2016, we won the highest gold prize.
There are also many other items of Madeleine, Nouver Garrett, Financier, and Suffle. Which one should I do?
I'm lost.
This is Mr. Mura N, who is at work, food repo.
"All baked sweets are not too sweet and just right. All of them are delicious."
↑ This is a set of baked sweets that is perfect for gifts.
↑ Milfret, newly released on July 25. The fragrant dough with a mesh pattern is layered in three steps, a well-mouthed cream is sandwiched, and it is made into an unexperienced texture that is crispy. vanilla, chocolate framboises. This is also the best gift.
Here is rozumari, food repo.
"The smooth cream sandwiched in a three-layer waffle is firmly claimed. It's exactly a waffle like a millefeuille."
↑ For raw sweets, Shibust. Of the four layers, the second layer from the bottom contains apples and fresh cream sauteed with butter, and the third layer contains clay mushi boost (cream that combines custard cream, gelatin, and murang [= meringue]). Signboard products from the time of its founding.
The recipe left behind by Shibust, a famous court confectioner, was excavated and reproduced by the owner for the first time in 150 years.
↑ A mango tart. Almond cream is squeezed into shukure [= sugar] dough, baked, and dipromat [direct translation: diplomat] cream [mixed custard cream and fresh cream], mango compote, mango jelly, etc. I studded with crash jelly.
↑ A cool mango. A combination of apricot pudding and mango pudding. Concasse [= coarsely crushed] Jelly, mango, and blueberries.
In addition, Ryoka of white peach, Ryoka of melon, Ryoka of Kyoho from Yamanashi ...
White peach also has a groseiille [= red color, red carrant] decoration.
↑ Chocolate cake No. 6, chocolate crafted rabbit order.
Rosmari's second food repo, I purchased it as a family birthday cake.
"The layer of soft chocolate cream and the layer of fluffy chocolate sponge gently entangles the tongue. The plate chocolate sticks at the top and changes the texture. As a whole, it's not persistent, so you can eat a lot."
2-4-1 Nihonbashi Takashimaya Nihonbashi Store B1F
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Click here for Bour Mish's website ⇒ http://www.boulmich.co.jp
