“LOUANGE TOKYO Le Musée”, which is popular for its sweets like art works, has a special “Hachette dessert” for Christmas only (12 / 20-12 / 26)!

LOUANGE TOKYO Co., Ltd. has prepared a dessert with the image of Christmas from the popular Hachette dessert at "LOUANGE TOKYO Le Musée". Created by world-winning pastry chef Koji Fujita, this limited-time acechette dessert is a special dish that makes you feel as if you were receiving a Christmas present. At LOUANGE TOKYO Le Musée, located in Ginza, a city decorated with gorgeous decorations, why not spend a wonderful Christmas with a gorgeous dessert as a reward for your loved ones and yourself.

LOUANGE TOKYO Le Musée Introducing the Christmas limited Hachette dessert

<FRINGALE NOEL 2021>
Glass artist Hiroko Ueki x LOUANGE TOKYO Le Musee [X'mas limited style]
A Christmas-only Hachette dessert in collaboration with glass artist Hiroko Ueki.
LOANGE TOKYO LE Musee's pastry chef is a collaboration dessert that imitates Mr. Ueki's Venetian glass work "Thirst for mellowness and peace". In the store, Mr. Ueki's works will be exhibited, and you can enjoy the collaboration and special dessert unique to Le Musee, which is the image of a museum.

<Hiroko Ueki Profile>
Birth 1978 Born in Tokyo Joshibi Junior College of Art Professional glass artist

<Foret Noomy NOEL 2021>
The popular Foret Noomy is here in a Christmas version where you can relax in the woods! [X'mas limited style]
A Christmas-only Hachette dessert that expresses the cute Numy who ate too much in the strawberry forest.
The pistachio chiffon fabric creates a Christmas tree. A truffle-flavored white brulee, and half of cassis jam and half of fresh compote pear are spread under the bitter creme chocolate, giving each bite a different taste. Fiutine, caramel tuile, and pistachio asche are images of fallen leaves with a rich texture.

[Career of LOUANGE TOKYO Le Musée Chef]

■ GRAND CHEF Koji Fujita
2006 Coup de Monde domestic qualifying (Chocolate Pies category)
2007 WPTC Domestic Qualifying Championship (Chocolate Pies Category)
2008 WPTC Main Battle Participation Team Overall Runner-up Category Winner (in charge of Chocolate Pies)
2010 Nouvelle Patisserie du Japon becomes a board member
2012 Inaugurated as a director of Utsumikai
2012 WPTC main race participation team overall victory (taste charge)

[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 (10 seats)
Business hours: 10: 00-19: 00 L.O18: 00 (Breakfast service hours: 10: 00-11: 00)
Regular holidays: Irregular holidays (may be closed irregularly)
URL: https://louange-tokyo.com/lemusee/
EC site: LT BY LOUANGE TOKYO ( https://patisserie-lt.co.jp/ )
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. In addition, we aim to be a non-contact store as much as possible, and we are also considering the order system. 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 with higher artistic and fashionableness, and injecting a message into all products. The origin of "LOUANGE" means compliment in French, but we named it LOUANGE ~ compliment ~ with the hope that we can help our customers with their production by giving us our 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. We will continue to strive to create highly satisfying products.