LOUANGE TOKYO Co., Ltd. will start offering breakfast plates made from materials carefully selected by top chefs at "LOUANGE TOKYO Le Musée", which was newly opened in Ginza this spring, from June 15th (Tuesday).
LOUANGE TOKYO has not only provided sweets, but also made products so that visitors can enjoy "time" and "space".
At LOUANGE TOKYO Le Musée, you can enjoy popular artistic sweets and a new lineup that has evolved further in a calm space suitable for the adult town of Ginza. In addition, we will start the ultimate breakfast made using abundantly selected ingredients collected from all over the world.
It may be difficult to take a break during the day, but why not enjoy the ultimate breakfast in a high-quality space with your reward and loved ones? You can spend a blissful time.
LOUANGE TOKYO Le Musée Introducing the ultimate breakfast
* Mr. Hiroyuki Yamashita, who has been studying at a famous French restaurant, participates in LOUANGE TOKYO Le Musée created by top chef Koji Fujita, who has won the WPTC World Championship twice. A gastronomic harmony created by weaving the masters of the sweets world and the masters of the French cooking world. Please enjoy the ultimate breakfast plate.
* WPTC (World Pastry Team Championship) is an international confectionery competition held in the United States once every two years.
<Croissant>
The croissant dough uses AOP butter "Charente Poitou" made from the milk of the rare Prim Holstein cow. If you take a bite, you will be surrounded by a high-quality scent.
As an option, we have prepared two types of pistachio cream, milk caramel and pistachio cream made with freshly ground pistachio every morning.
Each croissant is carefully baked every day, and you can enjoy it at home as a takeaway.
[For takeout]
Croissant ¥ 387 / Croissant Milk Caramel ¥ 540 / Croissant Freshly ground pistachio cream ¥ 918
* All prices include tax.
Baking time: 10:00 / 12:00 / 14:00 / 16:00
<Poached quiche>
A slightly different soft-boiled quiche made by LOUANGE TOKYO, who is particular about "carefully selected materials".
We took the time to carefully select the ingredients and prepared the finest ingredients. The filling of the quiche uses French truffles and porcini mushrooms, IFFA gold award-winning Kakuoyama bacon, and Comte cheese aged for 24 months. The bacon is crispy and cooked with exquisite heat so that you can enjoy the texture. The mellow aroma of truffles and porcini mushrooms, the saltiness and flavor of Comte cheese, and the texture of Kakuoyama bacon accentuate the luxurious and tasty quiche.
Eggs are one of the purveyors of Ise Jingu, and when the eggs are broken, the texture changes to melt in the mouth. It's a new kind of quiche that has never been seen before. In addition, the tartlet uses premium rice flour from Kojo Flour. It is gluten-free. Because it does not use flour, it is healthier than regular quiche and is a gem that can be recommended for those who care about their health.
Option: Black truffle slice (1g) + ¥ 550 (tax included)
<Organic vegetable salad from NOTO Takanoen, Ishikawa Prefecture>
The salad uses fresh organic vegetables procured from NOTO Takanoen, a purveyor to Grand Chef. Vegetables grown on the red soil of Noto Island are rich in minerals, and you can feel the rich taste of the ingredients themselves.
High farms use a cultivation method that uses almost no pesticides or chemical fertilizers. You can feel the strong taste of vegetables because it is important to grow it in its natural state by utilizing the power of the land of Noto Island.
<Sea urchin consomme jelly aspic>
A dish filled with seasonal vegetables and seafood selected by the chef's aesthetic eyes.
Delicately arranged on the baccarat glass "Narcis" to create a luxurious extraordinary life.
The transparent consomme jelly is carefully prepared to bring out the original charm of the ingredients wrapped in the jelly and tighten the whole taste in a well-balanced manner. Sea urchin uses additive-free high-grade sea urchin from Kawamura Fisheries in Hokkaido. It is characterized by its melting in the mouth and its sweet taste. In addition, N25 caviar is used for caviar. This caviar is aged for 3 months and is additive-free, and the amount of salt is adjusted to the limit, so you can enjoy a rich yet clear scent that goes through your nose. The surface is topped with shiso. By adding the acidity of Hoshiso, it becomes a refreshing dish even if you eat it.
* Provided by ordering Musée Breakfat Premium.
<Original blended coffee organic tea selection>
・ Original blended coffee We have blended two coffee beans (Bourbon Natural and Villa Lobos) made by San Sebastian Farm, a famous garden in Guatemala that has a history of more than 130 years since we started coffee cultivation.
Bourbon Natural has a taste reminiscent of Pinot Noir and sweet, rich milk chocolate, while Villalovos is a coffee with a sweetness and aroma like almonds and caramel.
Through many trials and errors, we have derived the optimum degree of roasting and blending ratio through our insatiable quest and commitment to taste.
By blending these two types of coffee beans with "after-mix", which is mixed after roasting them separately, we have realized the delicacy of a sharpened blend that can never be achieved by simply mixing the brands.
・ Organic Tea Selection We offer a total of 9 types of black tea (3 types of black tea, 3 types of green tea, 3 types of herbal tea) that have been certified as vegan. We will propose an organic tea selection in the presentation box when you come to the store, so please try the scent of each tea. Choose tea from fragrant organic teas to suit your mood and meal. Enjoy a marriage of your favorite tea and the ultimate breakfast.
■ Breakfast plate details
[Musée Breakfast (4 items)] ¥ 3,960 (tax included)
・ Croissant option: Milk caramel + ¥ 220 (tax included), freshly ground pistachio cream + ¥ 550 (tax included)
・ Soft-boiled quiche option: Black truffle slice (1g) + ¥ 550 (tax included)
・ Ishikawa NOTO High Farm Organic Vegetable Salad ・ Original Blend Coffee or Organic Tea
(You can choose from 9 types of organic tea.)
[Musée Breakfat Premium (5 items)] ¥ 7,480 (tax included)
・ Croissant option: Vanilla milk cream + ¥ 220 (tax included), freshly ground pistachio cream + ¥ 550 (tax included)
・ Soft-boiled quiche option: Black truffle slice (1g) + ¥ 550 (tax included)
・ Consomme jelly of seasonal vegetables and Untan ・ Organic vegetable salad from NOTO Takanoen, Ishikawa Prefecture ・ Original blended coffee or organic tea
(You can choose from 9 types of organic tea.)
* Eat-in will be charged a 10% service charge.
[Career of LOUANGE TOKYO Le Musée Chef]
■ GRAND CHEF Koji Fujita
2006 Coup de Monde domestic qualifying (Chocolate Pies category)
2007 WPTC Domestic Qualifying Winner (Chocolate Pies Category)
2008 WPTC Main Battle Participation Team Overall Runner-up Category Winner (Chocolate Pies)
2010 Nouvelle Patisserie du Japon Board of Directors
2012 Inaugurated as a director of Utsumikai
2012 WPTC main race participation team overall victory (taste charge)
■ MAISON de LOUANGE CHEF Hiroyuki Yamashita
Trained at famous domestic French restaurants such as "Ginza Lecan" and Mandarin Oriental Hotel Tokyo "Signature". Impressed by Mr. Eric Siebold, he went to the United States, studied under Mr. Siebold, and returned to Japan after studying for five and a half years. After working as a chef at the restaurant "T3", he became a chef at "MAISON de LOUANGE".
[Store overview]
Store name: LOUANGE TOKYO Le Musée
Location: 1-9-5 Ginza, Chuo-ku, Tokyo
Number of seats: Product sales space, eat-in space (8 seats)
Business hours: 10: 00-19: 00 (LO18: 00)
Regular holidays: Irregular holidays (may be closed irregularly on public holidays)
URL: http://www.louange-tokyo.com/
Instagram: @louangetokyo_lemusee (LOUANGE TOKYO Le Musée)
@louange_tokyo (LOUNAGE TOKYO)
* Business hours are subject to change as a measure to prevent the spread of the new coronavirus. Please check the official website or call us for the latest business hours.
* Staff wear masks to prevent the spread of new coronavirus infections. We also consider the ordering system with the aim of becoming a non-contact store as much as possible. When you come to the store, we ask for your cooperation in wearing a mask, measuring the temperature, and disinfecting your hands so that you can spend your time with peace of mind. note that.
About LOUANGE TOKYO
~ With a compliment to your loved one ~
LOUANGE TOKYO has set out the following uniqueness to breathe new life into the modern sweets industry. It is a commitment to "carefully selected materials", product development that enhances artistic and fashionableness, and instilling a message in all products. The origin of "LOUANGE" means a compliment in French, but we named it LOUANGE ~ compliment ~ with the hope that we would be able to help our customers with their products. We are manufacturing based on the concept of providing "time" and "space" rather than simply providing customers with a product called cake. And we have been studying every day so that our customers will be happy as much as possible. We will continue to strive to create highly satisfying products.