Charlotte, a product supporting the Hokuriku region, goes on sale nationwide starting Wednesday, July 1 Kaga Bōcha, Kanazawa watermelon, Noto salt, and more At the “Diners Club France Patisserie Week 2026”

One of Japan’s largest French pastry events, “Diners Club France Pâtisserie Week 2026,” will be held from Wednesday, July 1, 2026, through Friday, July 31, 2026.This year, with “Charlotte” as the common theme dessert, a record-high 488 shops will participate. During the event, “Charlotte” desserts—creatively reimagined through the craftsmanship and artistic sensibilities of participating pastry chefs—will be available for purchase at each participating shop.Once again, one of the event’s highlights will be the “Hokuriku Support Initiative” to aid areas affected by the Reiwa 6 Noto Peninsula Earthquake. Participating shops will voluntarily use ingredients from the Hokuriku region to showcase its unique appeal. Please take this opportunity to savor a “Charlotte” and join the effort to support the Hokuriku region.

Pastry chefs actively utilizing Hokuriku ingredients and their Charlotte creations

[Featuring Kaga Bōcha, Kanazawa Watermelon, and more! All 15 Hokuriku Support Charlotte Varieties] *All prices include tax

<5 Shops from the Kanto Region>

・Featuring Kaga Bōcha! “Mont St. Clair” (2-22-4 Jiyugaoka, Meguro-ku, Tokyo)

https://francepatisserieweek.com/pastryshops/montstclair/

“Charlotte Hojicha Sesame” Petit Gateau 950 yen

Featuring a fragrant, roasted biscuit and chocolate mousse made with Kaga Bōcha from Ishikawa Prefecture, this dessert is accented by a rich black sesame-infused sweet red bean paste and a crispy crust. A sweet-and-salty mitarashi jelly and banana paste balance out the sweetness.

*Note: The character “辻” in “Hiroaki Tsujiguchi” is officially written with the “one-dot shinnyō” radical.

“Charlotte Hojicha Sesame” from “Mont St. Clair” with owner-chef Hiroaki Tsujiguchi (center) and sous chef Masahide Yashiro

・Made with buckwheat flour from Noto! “chez Y” (3-11-15 Higashi-Izumi, Komae City, Tokyo; Atelier Tamagawa 101)

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

“Apricot and Cheesecake Charlotte” Petit Gateau 790 yen

Apricot pulp jelly, light and fluffy cheese mousse, cardamom cream, and a sablé made with buckwheat flour from Noto. The combination of cardamom and buckwheat creates a unique cheese mousse. Please enjoy the seasonal apricots as well.

“Apricot and Cheesecake Charlotte” from “chez Y” and owner-chef Yuki Hirohata

・Made with honey from Noto! “au revoir” (2-1-8 Kanamachi, Katsushika-ku, Tokyo; Flats Kanamachi 102)

https://francepatisserieweek.com/pastryshops/au-revoir/

“Charlotte Fleur” Petit Gateau 640 yen

A charlotte made primarily with “HARU,” a domestic honey harvested in the Noto region of Ishikawa Prefecture, and domestic bergamot.A light mousse made from honey and bergamot zest is paired with a jelly made from bergamot and grapefruit juice, while the biscuit is infused with the aromatic scents of rosemary, thyme, and dill.The base is made of sablé dough, and the top is garnished with fresh grapefruit. Seeking to express the world of honeybees, we crafted this refreshing Charlotte with a focus on the scents of plants, flowers, and fruits.

“Charlotte Fleur” from “au revoir” and Owner-Chef Pâtissier Teppei Kido

・Made with herbs from Ishikawa Prefecture! “Patisserie Boulangerie ENTIER” (1F Plandor, 1-6-12 Haramachi, Meguro-ku, Tokyo)

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

“Fruit and Herb Charlotte” Petit Gateau 900 yen

Inspired by the shape of a charlotte, this dessert features a ruby chocolate shell lined with biscuit. It combines lemon verbena bavarois with griotte cherries and peaches, using herbs and edible flowers from Angatou Farm in Ishikawa Prefecture. We aimed to evoke a sense of tradition while maintaining a unique, original twist.

“Fruit and Herb Charlotte” from “Patisserie Boulangerie ENTIER” and owner-chef Masaaki Shibata

・Made with buckwheat honey from Noto! “LE CHOCOLAT DE H” (Aeon Town Yoshikawa Minami Store, 3-25-1 Minami, Yoshikawa City, Saitama Prefecture; Aeon Town Yoshikawa Minami East Block, 1F & 2F)

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

“Charlotte Poire” Petit Gateau 1,080 yen

A charlotte that combines the juicy sweetness of pears with the deep richness of Noto buckwheat honey. Layers of white chocolate and vanilla mousse are topped with poire compote jelly, honey cream, and additional poire jelly, then carefully finished with biscuit à la cuillère. To highlight the juiciness of the pears, we’ve used cacao pulp—which has a mellow acidity—in both types of jelly, enhancing the fruit’s natural freshness.The buckwheat honey, nurtured by the natural environment of Noto, possesses a deep, toasty aroma reminiscent of brown sugar; when blended with the vanilla mousse, it creates a rich and complex flavor profile.Furthermore, the subtle cocoa aroma of the biscuit—made with cocoa husks kneaded into the dough—ties the entire dish together and leaves a delicate aftertaste.

Diners Club Member Benefit: Present your Diners Club card at the store to receive a complimentary drink ticket

“Charlotte Poire” from “LE CHOCOLAT DE H” with Owner-Chef Hiroaki Tsujiguchi (center) and Sous Chef Shinya Kawabata (right)

<4 Shops from the Chubu and Kansai Regions>

・Featuring Kanazawa watermelon! “bonieu” (2-8 Yotsuya-dori, Chikusa-ku, Nagoya City, Aichi Prefecture; YOU YOTSYA 3F)

https://francepatisserieweek.com/pastryshops/bonieu/

“Ete” Entremet: 4,860 yen

Upon learning that Kanazawa watermelon is a local ingredient in the Hokuriku region, I created a charlotte featuring watermelon as an accent.This charlotte captures the refreshing essence of summer. The base consists of peach compote and mousse, layered with a jelly made from fresh peaches and watermelon infused with the aromas of fennel and elderflower. The result is a charlotte with a feminine, cool, and elegant appeal. The crisp texture of the watermelon is its standout feature.

“Ete” by “bonieu”

・Features a renowned sake from Oku-Noto! “L’atelier caramel” (1-11-14 Tenjinbashi, Kita-ku, Osaka City, Osaka Prefecture)

https://francepatisserieweek.com/pastryshops/latelier-caramel/

“Charlotte d’Été” Petit Gateau 750 yen

We’ve combined a soft baked cheesecake with a sabayon mousse made using the renowned Noto sake “Oku-Noto no Shirakiku” (Shirafuji Sake Brewery) and a yuzu jelly to create a satisfying cheesecake with a refreshing summer twist.

“L’atelier caramel”’s “Charlotte d’Été”

・Made with brown rice tea from Ishikawa Prefecture! “Patisserie Ker” (5-64-3 Nakata, Yao City, Osaka Prefecture)

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

“Charlotte aux Myrtilles” Petit Gateau 800 yen

Inside the sponge cake, soaked in homemade syrup, you’ll find a bavarois made with Ishikawa-grown “genmaicha,” whipped cream, and a berry compote. The top is generously topped with whipped cream made using rare Tahitian vanilla beans and plenty of domestically grown blueberries.The “Japanese” flavor of Ishikawa Prefecture’s “genmaicha” adds a distinctive accent, resulting in a modern take on the Charlotte.

“Charlotte Mirtille” from “Patisserie Ker” and Chef Anthony Traver

・Made with black plums from Fukui Prefecture! “Charpentier Matsui” (233-1 Nukahara-cho, Kishiwada City, Osaka Prefecture)

https://francepatisserieweek.com/pastryshops/matsui-charpentier/

“Chalotte au chocolat pour les Vacances” Petit Gateau 960 yen

A light yet rich chocolate bavarois. The chocolate biscuit à la cuiller is enhanced with hazelnuts and black plums from Fukui Prefecture for a touch of tartness.Hidden in the center is golden pineapple sautéed in butter, flambéed with rum, and combined with caramelized butter. A slightly bitter chocolate chantilly is piped on top, and the surface is finished with a jelly made from passion fruit and raspberries to add a touch of tartness. Red candied hazelnuts enhance both the appearance and texture.

“Chalotte au chocolat pour les Vacances” from “Charpentier Matsui” and owner-chef Takashi Matsui

<Three Restaurants from the Hokuriku Region>

・Features Noto ingredients: “blueberries, Suzu salt, eggs, and Noto wine”! “LE MUSEE DE H KANAZAWA” (2-1 Dewa-cho, Kanazawa City, Ishikawa Prefecture; located within the Ishikawa Prefectural Museum of Art)

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

“Charlotte Palma” Petit Gateau 1,080 yen

A charlotte featuring the gentle sweet-and-sour flavor of Noto blueberries as the star ingredient. A jelly and jam containing blueberry pulp add a refreshing juiciness, while a light and airy lemon verbena mousse imparts a refreshing aroma.The tartness of the cassis cream, the ginger-scented biscuit, and the texture of the feuilletine provide pleasant accents. The dessert is finished with layered cuilleres for a refreshing and light flavor.

“Charlotte Palma” from “LE MUSEE DE H KANAZAWA” and Owner-Chef Hiroaki Tsujiguchi

・Made with Noto salt! “L’HEURE BLEUE” (3-2-26 Nagasaka, Kanazawa City, Ishikawa Prefecture)

https://francepatisserieweek.com/pastryshops/heure-bleue/

“Charlotte Vanille” Petit Gateau 880 yen, Entremet 5,400 yen

It all began with the idea of bringing to life the image of vanilla ice cream—something everyone is sure to love.We used a biscuit à la cuiller and a layer of sablé on the bottom to evoke the image of a waffle cone, and for the all-important vanilla ice cream layer, we used mascarpone and vanilla cream, along with vanilla ganache and cream, to create an incredibly rich and intense vanilla flavor.To prevent it from becoming too cloyingly sweet, we subtly incorporated Noto salt as an accent, creating a flavor that, despite its simple appearance, never grows tiresome.

“Charlotte Vanille” from “L’HEURE BLEUE”

・Made with Himi-grown Job’s tears! “Patisserie Efterrat” (760 Saikakuji, Toyama City, Toyama Prefecture)

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

“Charlotte Caramel Poire” Petit Gateau 760 yen

This dessert combines aromatic Hato mugi from Himi, Toyama Prefecture—used in both the pastry and the cream—with vanilla mousse, caramel cream, and poached pears. It offers a rich flavor with a refreshingly light finish.

“Charlotte Caramel Poire” from “Patisserie Efterrat” and owner-chef Junpei Hayakawa

<Two Shops from Hokkaido>

・Features Ishikawa’s sea salt! Patisserie Rimo (2-2-20, Shin-Kotoni 2-jo 6-chome, Kita-ku, Sapporo, Hokkaido)

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

“Charlotte Pêche” Petit Gateau 650 yen

We’ve combined sweet peaches—in season during summer—with verbena, known as the “queen of herbal teas,” to create a refreshing, summery flavor. The biscuit cuisinier made with Ishikawa’s beach salt adds a delightful accent.

“Charlotte Pêche” from “Pâtisserie Rimo”

・Made with Kaga Bōcha from Ishikawa Prefecture! “Pâtisserie Ange 2018” (1-2-1, Nagayama 3-jo 16-chome, Asahikawa City, Hokkaido)

https://francepatisserieweek.com/pastryshops/patisserie-un-jour-2018/

“Charlotte au Chocolat with Kaga Bōcha” Petit Gâteau 750 yen, Entremet 3,900 yen

This creation expresses the harmony between traditional Japanese ingredients and chocolate. The star of the show is “Kaga Bōcha” from Ishikawa Prefecture. Impressed by its crisp, toasty, and crystal-clear flavor, we crafted a dessert that brings out this aroma to the fullest.It is paired with a smooth mousse made from an exquisite blend of milk chocolate and dark chocolate. The light, toasty aroma of Bōcha intertwines with the depth of the chocolate, leaving an elegant aftertaste that lingers until the very last bite.

“Charlotte au Chocolat and Kaga Bōcha” from “Pâtisserie Ange 2018” and Pastry Chef Saori Tanaka

<One shop from Nagasaki Prefecture>

・Made with blueberries from Ishikawa Prefecture! “L’Atelier de l’An Prélire” (1-42-11 Shiroyamadai, Nagasaki City, Nagasaki Prefecture)

https://francepatisserieweek.com/pastryshops/latelier-de-un-prerir/

“Charlotte au Alice” Petit Gateau 680 yen

This dessert features red peach jelly, fresh white peaches, biscuit à la cuillère, white peach cream, a garnish of “Kiraboshi Berry” from Komatsu City, Ishikawa Prefecture, and a lemon-flavored milk chocolate biscuit.

“Charlotte au Alice” from “L’Atelier de Un Préril” and owner-chef Shinichiro Mizushima

[What is Diners Club France Patisserie Week?]

A pastry festival held since 2021 with the mottos of “supporting French pastry shops and pastry chefs nationwide” and “rediscovering the charm of traditional French pastries.” Artisans from pastry shops and hotels across the country create their own unique creations based on that year’s common theme and offer them for sale for a limited time.Each shop is free to set its own ingredients, prices, and daily sales limits. The real thrill lies in being able to “taste-test” these desserts—handmade one by one with the chefs’ utmost dedication, rather than mass-produced items.

・Official X (formerly Twitter) Account: https://x.com/fp_week

・Official Event Website　　　　　　　: https://francepatisserieweek.com/

・Event Overview (Press Release Issued June 2): https://www.atpress.ne.jp/news/600590

[About Diners Club]

Diners Club, which celebrated its 75th anniversary worldwide and 65th anniversary in Japan last year, has its roots in gastronomy and offers a diverse range of food-related services, including special privileges at carefully selected restaurants and dining events. In addition, it provides a wide array of services to support members in various fields such as travel, entertainment, and golf.From everyday use to special occasions, this credit card enriches members’ lives.