Chefs' Sweets Quotes, Results of Popularity Poll Announced! Diners Club France Patisserie Week 2024 Savarin, supported by Hokuriku, is also open to the public!

2024.06.18 17:15

Diners Club France Patisserie Week 2024

Diners Club France Patisserie Week 2024" will be held from Monday, July 1 to Wednesday, July 31, with a record number of 301 stores participating nationwide this year. This year's common theme is "Savarin. It is a traditional French pastry named in honor of Brillat-Savarin, a well-known French gastronome and the author of "La Mieux Raisin".

In the famous words of Brillat-Savarin: "Tell me what you eat. Let me tell you what you are." This year, the "Sweets Quotes & Guess What" project is being held on the official X account (@fp_week). At a press conference for the media held on June 5, the participating patissiers were asked to come up with their own quotes, and the media, who are experts in word choice, voted on the most popular quotes without naming the patissiers or stores. We are pleased to announce the results of the top-ranked quotes, which received a great deal of sympathy.

Top 3 chefs and their savarin' quotes in the popularity contest of sweets quotes

URL: https://www.atpress.ne.jp/releases/398597/img_398597_1.png

In addition, to support the areas affected by the Noto Peninsula earthquake of 2024, a number of savalains from all over Japan actively using ingredients from Ishikawa and other Hokuriku regions are also on the menu. The chefs' warm wishes are reflected in their savarin', using salt from Okunoto, Ishikawa sake, wine, plum wine, Kanazawa yuzu, and other ingredients. Please support the Hokuriku region by purchasing these sweets at a participating store near you.

The results of the media poll of the top ranking of quotes from sweets】 All prices include tax.

＜No. 1＞

Sweets quote: "Sweets are nourishment for the soul!

Seiya Nishiguchi, Chef Patissier, Patisserie & Belle

https://francepatisserieweek.com/pastryshops/patisserie-andbell/

Location: 1111-1 Shimomura-cho, Matsusaka City, Mie Prefecture

Patisserie & Belle" Chef Patissier Seiya Nishiguchi

URL: https://www.atpress.ne.jp/releases/398597/img_398597_2.png

Opened in January 2024 in Matsusaka City, Mie Prefecture. Our goal is to create a store that will make people in the community think, "I'm glad to have such a nice store nearby.

Savarin Peach Tea Petit Gateau at Patisserie & Belle, 520 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_3.jpg

Savarin Peach Tea Petit Gateau 520 yen

Savarin is a peach tea-inspired savarin. Savarin dough soaked in black tea is combined with peach compote and peach mousse. The alcohol content is kept to a minimum, making it easy for anyone to enjoy.

＜No. 2＞

Sweets quote: "Confectionery is a human being.

Jiro Nakagawa, owner and chef of Patisserie Caroline

https://francepatisserieweek.com/pastryshops/patisseriecaroline/

Location: 6-10-28 Kasuga-cho, Nerima-ku, Tokyo

Patisserie Caroline" Owner Chef Jiro Nakagawa

URL: https://www.atpress.ne.jp/releases/398597/img_398597_4.png

We use seasonal ingredients delivered from farmers all over Japan to create natural and delicious sweets. We offer a wide selection of fresh confections, baked goods, confiseries, breads, ice cream, quiches, and more.

Savarin Tropezienne" petit gâteau from Patisserie Caroline, 702 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_5.jpg

Savarin Tropezienne petit gâteau (702 yen)

Inspired by the summer in St. Tropez in the south of France, this savarin is made by dipping brioche kneaded with citrus peel in passion orange juice and assembled with light lemon cream and anise-flavored gelée.

＜No. 3＞

Sweets quote: "Sweets do not lie.

(This is a quote from Chef Shigekatsu Kimura of "La Vieille France" (Chitose Karasuyama, Tokyo), a mentor of mine from my training days. These are important words for self-discipline, as there are no excuses for the finished pastries.)

Sho Ishino, owner chef of "patisserie-ISHINO

https://francepatisserieweek.com/pastryshops/patisserie-ishino/

Location: 15-2 Kumagi-cho, Chichibu-shi, Saitama

patisserie-ISHINO" Owner Chef Sho Ishino

URL: https://www.atpress.ne.jp/releases/398597/img_398597_6.jpeg

This pastry shop operates in Chichibu City, Saitama Prefecture, with the theme of "pastries that make you want to give them as gifts. We sell cakes, baked goods, jams, etc. that are based on French confectionery and are made with local ingredients. Please stop by when you visit Chichibu.

Savarin chocolat" petit gâteau from "patisserie-ISHINO" (680 yen)

URL: https://www.atpress.ne.jp/releases/398597/img_398597_7.png

Savarin chocolat petit gâteau (680 yen)

Savarin" is made with Chichibu distillery Ichiro's malt whiskey "White Label". Chocolate custard cream on chocolate baba dough. Combined with fine figs soaked in whiskey syrup and raisins.

From the 4th place onwards, we will introduce you on the event's official X account (@fp_week). Customers who share or are moved by the patissier's words of wisdom are encouraged to repost them on X. This will be a part of the "Push-activism" to support the patissier and the store, and will help to expand awareness of participating stores.

For more information, please visit the official X (formerly Twitter) account: https://x.com/fp_week

Support Hokuriku by purchasing sweets! Savarin' using Hokuriku ingredients

<Local! Using rosé wine from Noto, Ishikawa Prefecture＞

Le Musée de Ashe KANAZAWA

https://francepatisserieweek.com/pastryshops/le-musee-de-h/

Location: Ishikawa Prefectural Museum of Art, 2-1 Dewa-machi, Kanazawa, Ishikawa

Savarin Rouge" 837 yen

Created by chef Hirohiro Tsujiguchi, a native of Nanao City, Ishikawa Prefecture. Refreshing orange, griotte and wine soaked brioche dough is layered with sour cream and Noto rosé wine jelly.

Savarin Rouge" at Le Musée de Ashe KANAZAWA, 837 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_8.jpg

＜Six stores in East Japan＞

(1) "patisserie fuji

https://francepatisserieweek.com/pastryshops/patisserie-fuji/

Location: 327 Aza-machi, Nagasaka, Higashiyama-cho, Ichinoseki City, Iwate Prefecture

Savarin Noto" 695 yen

Savarin is a white Noto wine with a sweet aroma of muscat, and a small amount of lemon added to the syrup, which is soaked into the dough. It is accented with confiture of ripe red hoppe from Mazda Farm in Rikuzentakada, and lightly fruity with crème patissière, chantilly and lychee.

Savarin Noto" at patisserie fuji, 695 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_9.jpg

(2) "Patisserie Le Cadeau

Location: 3409-6 Miyako-cho, Isesaki-shi, Gunma

https://francepatisserieweek.com/pastryshops/patisserie-le-cadeau/

Savarin Agrium" 630 yen

Brioche made with French fermented butter is filled with blood orange juice, rum and Cointreau syrup, and finished with Kunizou yuzu from Nomi City, Ishikawa Prefecture, for a refreshing sourness. The center is filled with vanilla cream made with vanilla from Tahiti, Chantilly, and fresh orange, perfect for early summer tea time.

Savarin Agrium" at Patisserie Le Cadeau, 630 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_10.jpg

(3) "chez Y" (Chez Ygrec)

https://francepatisserieweek.com/pastryshops/chez-y/

Location: 101 Atelier Tamagawa, 3-11-15 Higashi Izumi, Komae City, Tokyo

Savarin with apricots and mirin" 600 yen

A rare Japanese style savarin with pure mirin from a long-established sake brewery in Kanazawa (Fukumitsuya) soaked in savarin dough. Owner-chef Yuki Hirohata carefully selects the pure mirin made from rare glutinous rice in Ishikawa Prefecture, hoping that it will draw attention to Hokuriku ingredients. The unique flavor is topped with junmai ginjo sake lees, cream cheese cream, and apricots.

Chez Y's "Savarin with apricots and mirin" 600 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_11.jpg

(4) "French Confectionery Elitier

https://francepatisserieweek.com/pastryshops/heritier/

Location: 2-29-6 Hakusan, Bunkyo-ku, Tokyo

Savarin KANAGASO" 734 yen

Savarin soaked in Kanagaso, a Japanese sake produced by the Naohiko Noguchi Research Institute in Komatsu City, Ishikawa Prefecture. The paste of Junmai Daiginjo sake lees spread with yogurt, ginger and lemon confit, caramel chantilly and fleur de sel are combined.

Savarin KANAGASO" at "French Confectionery Elitier" 734 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_12.jpg

(5) "patisserie boulangerie ENTIER

https://francepatisserieweek.com/pastryshops/patisserie-boulangerie-entier/

Location: 1F, 1-6-12 Haramachi, Meguro-ku, Tokyo

Plum Briasavarin" 700 yen

A fine baba dough fermented for a long time at low temperature using natural yeast is soaked with Kaga plum wine, and combined with a mousse of briasavarin cheese and cream cheese, and a compote of Tokyo-grown plums. Enjoy the combination of the richness of plum wine and dairy products and the acidity of fruit, all with the theme of fermentation.

Ume Briasavarin" at "patisserie boulangerie ENTIER" 700 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_13.jpg

(6) "Nicolas & Herb

https://francepatisserieweek.com/pastryshops/nicolas-and-herbs/

Location: 1723-1 Isshiki, Hayama-cho, Miura-gun, Kanagawa-ken

Sweet chestnut pumpkin and miso savarin" petit gâteau, 650 yen

Sweet chestnut pumpkin" from Ishikawa Prefecture is combined with white bean paste and fresh cream, and underneath, "Okunoto miso" from Ishikawa Prefecture, which has a salty taste instead of salt, is added in chocolate and caramel cream, just like French salted caramel (caramel salé). After baking the brioche dough, it is ambibed (soaked) with rosemary, spices, pineapple, orange juice, and rum from a home garden in Hayama. The perfect combination of Ishikawa, Hayama, and French herbs.

Sweet chestnut pumpkin and miso savarin' petit gâteau at Nicolas & Herb, 650 yen.

URL: https://www.atpress.ne.jp/releases/398597/img_398597_14.jpg

＜6 stores in western Japan＞

(1) "Stella Prince

https://francepatisserieweek.com/pastryshops/stella-prince/

Location: 7-15 Taikodori, Nakamura-ku, Nagoya-shi, Aichi

Yuzu lemon savarin" 583 yen

This yuzu-lemon savarin is refreshing on a hot day. The confit, which also contains the peel of Kanazawa yuzu citrons, is combined with a refreshing lemon that is typical of this time of year. A small amount of yuzu sake is also used in the savarin, but it is sure to please a wide range of customers.

Yuzu lemon savarin" at Stella Prince, 583 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_15.jpeg

(2) "Patisserie Ker

https://francepatisserieweek.com/pastryshops/patisserie_ker/

Location: 5-64-3 Nakada, Yao City, Osaka Prefecture

Baba "MARU" au gin" 920 yen

Inspired by the spherical pavilion "Maru" at the 21st Century Museum of Contemporary Art, Kanazawa, the shape of the Baba "MARU" au gin is eye-catching, and the syrup soaked into the baked dough is made with "HACHIBAN" alembic gin from Kanazawa. The dough is slightly flavored with salt from Okunoto. The syrup and Chantilly are accented with the Japanese flavor of Uchikoshi green tea "Yabukita" from Ishikawa Prefecture. The refreshing flavors of mango from Miyazaki Prefecture and passion fruit from Okinawa Prefecture, which match perfectly with the gin, make this a cool and refreshing cake perfect for hot summer days. The chef's wish is to support Ishikawa Prefecture by providing everyone with a special cake that makes the most of its ingredients. Baba au Gin" looks and tastes like Ishikawa Prefecture.

Baba "MARU" au gin by Patisserie Ker, 920 yen

URL: https://www.atpress.ne.jp/releases/398597/img_398597_16.jpg

<Menu common to all four stores＞

(3) "POIRE Tezukayama Honten" 1-6-16 Tezukayama, Abeno Ward, Osaka City, Osaka Prefecture

URL: https://francepatisserieweek.com/pastryshops/poire-tezukayama/

(4) "Graine de Poire Tamade" 7-13-10 Minamitsumori, Nishinari-ku, Osaka City, Osaka

(5) "Poire de Jeunesse Dojima" 1-2-13 Dojima, Kita-ku, Osaka City

(6) Poire Entre Abeno Harukas, 1-1-43 Abenosuji, Abeno-ku, Osaka City

Sake Savarin - ISHIKAWA - 1,296 yen

This is an adult flavor with a strong effect of "Kanagaso" (Japanese sake from Komatsu City, Ishikawa Prefecture) (Naohiko Noguchi Laboratory). The apricot and glutinous rice with amazake (sweet sake) cream gives the savarin a Japanese flavor. Everything we do is for our customers' delicious smiles. We deliver authentic sweets that will play a supporting role in your memories, and will touch your heart with a sweetness that will be treasured for a long time to come! Grand Chef Yoshiki Tsujii has put his heart and soul into the creation of these sweets.