A series of refreshing savarin made with seasonal citrus fruits! Diners Club France Patisserie Week 2024 will finally be held from July 1 (Monday) for about a month!

2024.06.27 17:15

Diners Club France Patisserie Week 2024

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

Typically, savarin are ring-shaped in shape, soaked in syrup for a moist texture, and topped with fruit, whipped cream, nuts, and other ingredients. This event will feature refreshing summer savarin made with seasonal pineapple, mango, and citrus fruits such as lemon.

Summery savalins are now available nationwide!

URL: https://www.atpress.ne.jp/releases/399883/img_399883_1.jpg

【Perfect for summer! Refreshing savarin made with seasonal fruits and citrus fruits】

＜5 stores in East Japan＞ *In order from the north to the south

[1] "STOVE+" (Stove Plus) 21-2, Kondo-Kyanetsu, Hiromote, Akita City, Akita Prefecture, Japan

https://francepatisserieweek.com/pastryshops/stoveplus/

Summertime" 580 yen

Lemon juice from Kagawa Prefecture lemons ripened in early spring is soaked in a broth made by adding ginger. The brioche dough is baked thoroughly and assembled with lemon cream, chantilly, custard cream, lemon confit and limoncello. It is a summer pastry with a light and fresh texture and delicious fruit acidity.

Summertime" at "STOVE+" 580 yen

[2] "CRIOLLO" 3-9-2 Mukohara, Itabashi-ku, Tokyo

https://francepatisserieweek.com/pastryshops/criollo/

Savarin Tropical" 800 yen

Criollo's Savarin has a mouthwatering texture! The aromatic white rum syrup is soaked into the dough and combined with custard cream and mango & passion fruit jelly. Accented with the crunchy texture of passion fruit seeds. The taste is refreshing and summery.

CRIOLLO's "Savarin Tropical" 800 yen

[3] "EN VEDETTE" 2-1-3 Miyoshi, Koto-ku, Tokyo

https://francepatisserieweek.com/pastryshops/en-vedette/

Sabalin au pamplemousse" 648 yen

This savarin is made with grapefruit, from the peel to the fruit, and is refreshingly mixed with grapefruit liquor.

EN VEDETTE's "Savarin au pamplemousse" 648 yen

[4] "DAROIRO Jiyugaoka Main Store" 2-11-2 Jiyugaoka, Meguro-ku, Tokyo

https://francepatisserieweek.com/pastryshops/jiyuugaoka-dalloyau/

Verrine Savarin" 702 yen

A softly baked sponge soaked in rum-flavored syrup. The bottom of the cup is filled with rum jelly. The sponge is decorated with chantilly, strawberries, oranges and blueberries. The flavor is fresh and easy to eat even on a hot day, with a low level of sweetness and alcohol. Sold exclusively at the Jiyugaoka branch of DARO WAYO.

The "Verrine Savarin" at DAROISO Jiyugaoka is priced at 702 yen.

[5] "Kamakura Les Xange" 13-35 Onarimachi, Kamakura City, Kanagawa Prefecture

https://francepatisserieweek.com/pastryshops/les-anges-kamakura/

Savarin au Été" 929 yen

Inspired by the cocktail mojito of white rum, mint, and lime, this product was developed with a summer theme by combining pineapple. Dillon's Agricor rum was used for the soaking syrup, a very elegant rum with a crisp, bitter taste followed by a mellow aroma. Clean up the aftertaste of the sweet syrup. Blended with a 20% alcohol liqueur of lime and ginger, it is easy to eat and a little milder. Chilled, enjoy the refreshing aroma of Savarin as you would a cocktail on a summer afternoon.

Savarin au Été" at Kamakura Les Anges, 929 yen

<5 stores in western Japan>

[1] "Patisserie Aperio" 1F, 5-93 Motoyagoto, Tenpaku-ku, Nagoya City, Aichi Prefecture

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

Tree-ripened dekopon savarin" 648 yen

Savarin" is a sumptuous savarin made from tree-ripened, sweet, and fragrant dekopon produced in Gamagori, Aichi Prefecture. The sweet fruit is jellied and the peel is home-made into a confit while retaining its flavor. The savarin dough is baked with the confit kneaded into it, and the syrup used to dip it in is a syrup filled with the extract of the dekopon made during the confit making process, so that every bit of the tree-ripened dekopon is used. The resulting savarin is topped with custard cream, savarin dough dipped in dekopon syrup and white rum alcohol, dekopon jelly, and fresh Hokkaido cream with a rich milk flavor.

Patisserie Aperio's "Savarin with tree-ripened dekopon" 648 yen

[2] "Patisserie Anglaise*Feuille" 105 Keishu Building, 2-10-17 Jiyugaoka, Chikusa-ku, Nagoya City, Aichi Prefecture

https://francepatisserieweek.com/pastryshops/anglaise-feuille/

Sabalin*Orange" 735 yen

Savarin baked in the shape of a doughnut is soaked in orange syrup and filled with custard and whipped cream. The orange and vanilla syrup spreads in your mouth. It is the perfect savarin for summer. Serve chilled with a dropper of Grand Marnier. You can also add more Grand Marnier.

Savarin*Orange" at "Patisserie Anglaise*Feuille" 735 yen

[3]The Ritz-Carlton Osaka "The Ritz-Carlton Gourmet Shop" 2-5-25 Umeda, Kita-ku, Osaka City, Osaka Prefecture

https://francepatisserieweek.com/pastryshops/ritzcarlton-osaka/

Rum-flavored Savarin with Mango and Japanese Passion Fruit Amaretto Cream" 3,800 yen

Traditional French desserts are prepared in the style of the famous French restaurant "La Baie. Savarin is marinated in a syrup of Madagascar vanilla, rum, etc., and served with homemade confiture (mango and Japanese passion fruit) and cream with amaretto liqueur. The fruity flavor and richness of the cake are sure to delight your taste buds. Limited to 5 per day. Savarin will also be available at La Baie during this period.

Rum-flavored Savarin with Mango and Japanese Passion Fruit Amaretto Cream" at The Ritz-Carlton Gourmet Shop, The Ritz-Carlton, Osaka, 3,800 yen

[4]"Mon cher Dojima Honten" 2-1-2 Dojimahama, Kita-ku, Osaka City, Osaka Prefecture

https://francepatisserieweek.com/pastryshops/moncher-dojima/

Savarin Pina Colada" 480 yen

A verrine made of coconut cream, pineapple compote, and pineapple and passion syrup flavored with a hint of white rum, all made in the image of a pina colada cocktail.