Sweets supported by Hokuriku are one after another! St. Honore made with Noto honey, Kaga hojicha (roasted green tea), Wajima sea salt, etc. Diners Club France Patisserie Week 2025" starts on July 1!

Diners Club France Patisserie Week 2025, one of the largest French pastry festivals in Japan, will finally be held from July 1 (Tuesday) to July 31 (Thursday). This year's theme sweet is "Saint-Honoré," a traditional French pastry, and a record number of 312 stores nationwide will participate. During the event, chefs will present a wide variety of "SAINT HONORE" arranged by their craftsmanship and sensibility at participating stores. This year, as part of the "Hokuriku Support Project" to aid the areas affected by the Noto Peninsula Earthquake of 2024, saint-honore made with ingredients from Hokuriku will appear at various locations throughout Japan. Please take this opportunity to purchase the sweets and expand the circle of support for Hokuriku.

Chef Tsujiguchi from Ishikawa (bottom left) and other chefs supporting the project using Hokuriku ingredients

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Support by purchasing sweets! 

Saint-Honore using Hokuriku ingredients

Kanazawa Yamato Soy Sauce, Sea Salt from Wajima, and Kuromoji Tea from Nanto City, Toyama Prefecture are used!

Patisserie Boulangerie ENTIER

Owner Chef Masaaki Shibata

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

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

Sweets made by a pastry chef with extensive experience of training in France and bread made by a boulangerie. While keeping the concept of a pastry boulangerie as it is in France, we also use ingredients produced in Tokyo and work to revitalize the local community. We aim to create a store where people can easily come and visit.

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Glass St. Honore" petit gâteau, 800 yen

Ice cream saint-honore for summer. Palfrey ice cream accented with sea salt from Wajima, Ishikawa Prefecture, combined with lychee sorbet and made with Kuromoji tea from Nanto, Toyama Prefecture. Combination of sour cherry compote, petit puff rusk and pie crust.

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Royal Chai and Yamato Soy Sauce SAINT HONORE" Petit Gateau 800 yen

A puy d'amour made with caramel cream made with Kanazawa Yamato soy sauce, an image of a soy sauce barrel, and a Sri Lankan organic chai sibust cream. On top of that is chantilly cream with coconut sugar and petit choux. Enjoy the harmony of caramel cream and chai spice lovers, accented with the delicious saltiness of Yamato soy sauce.

Golden milk from Teranishi Farm in Okunoto is used!

Rika Murakami, chef of "Woo no Mori

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https://francepatisserieweek.com/pastryshops/uo-no-mori/

Location: 1-22-38 Iguchi, Mitaka-shi, Tokyo

A confectionary store based on the concept of "coloring the community with sweets. Busy days pass by. We wish our confectionery could be there for happy days, sad days, and special days. We hope that our confections will bring small happiness and great joy to everyone in the community. We make our sweets with these thoughts in mind.

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Noto Ole" Petit Gateau: 720 yen

Golden milk from Teranishi Farm, where only seven Jerseys graze deep in the mountains of Okunoto, is used. It is creamy, rich, and full of milk flavor, and the aroma that escapes through the nose reminds one of the scenery of a farm in Noto. The milk custard made with Noto's golden milk, which is very rare, is the most special feature of this cake. We dared not to add butter to the custard, instead emphasizing the milkiness of the custard. We want you to taste the milk custard first, so please enjoy only the cream puffs on top. The product name "Noto au lait" is a combination of the French word "au lait," meaning milk, and our desire to support the disaster-stricken area of Noto, even if only a little. As a confectionery rooted in the community, the puff pastry is made with local Jindaiji buckwheat flour to create a subtly savory cookie puff. Apples, which go well with buckwheat, are placed in the center, and bittersweet caramel cream is added to keep the taste buds from getting bored. Edible flowers from a local farm, Ebisawa Farm, add a touch of color.

The cake is made with Kanazawa's monaka and Noto's honey!

Ms. Mari Katsumoto, owner and chef of Patisserie Les Moineaux

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https://francepatisserieweek.com/pastryshops/patisserie-les-moineaux/

Location: 208-5 Kamimyogakuji-cho, Nakagyo-ku, Kyoto-shi, Kyoto

We aim to create a store loved by the locals in a small townhouse. We make confections that bring out the best of the ingredients in a simple way, feeling the importance of using quality ingredients and pursuing deliciousness.

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Chapeau de SAINT HONORE Petit Gateau 870 yen

With the theme of Ishikawa's recovery, this cake is made with monaka from Kanazawa and honey from Noto. The citron-based SAINT HONORE uses honey from Noto. Inside the petit puff is a praline pastry. Refreshing thyme gives it a summery feel. The adorable straw hat in the middle is the charm point. We hope you will try our Saint-Honoré, which is inspired by France, Japan, straw hats, and nature in summer. We sincerely hope for the recovery of Ishikawa Prefecture.

We use Yanagida blueberries produced in Ishikawa prefecture!

Mr. Hirohiro Tsujiguchi, Chef of "Le Musee de Ashe KANAZAWA

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

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

Chef Tsujiguchi was born in Nanao City, Ishikawa Prefecture, and also serves as Ishikawa Prefecture Tourism Ambassador and part-time lecturer at Kanazawa University. He sells sweets using seasonal fruits and Hokuriku ingredients to savor the season.

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SAINT HONORE PALMA" Petit Gateau 990 yen

Yanagida blueberries from Ishikawa Prefecture, which have a wonderful balance of fruitiness and acidity, are made into cream and confiture, and the choux is filled with cream of Ryukyu black tea chai. The chai's deep aroma and the blueberry's fruitiness and acidity are gently combined by the vanilla crumble in this saint-honoré.

German chamomile from Ishikawa Herb Farm is used!

Shogo Kamada, Chef Patissier at patisserie Soleil

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

Location: 6016-7, Ni-6016-7, Asahi-shi, Chiba, Japan

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Saint-Honoré à Lannanas" Petit Gateau 600 yen

A concentrated milk cream with the aroma of German chamomile from a herb farm in Ishikawa Prefecture, Japan, and "Vitis Perifera pepper," a species endemic to Madagascar with a woody, floral aroma and low pungency, are combined with fire-roasted pineapple. The pineapple is made from a combination of fire-roasted pineapple. The choux, made with eggs from the local Akaza farm's domestic chickens "Goto Sakura" and "Goto Momiji," is lightly finished and made into a refreshing summer saint-honore with a balance of sweet and sour flavors. The sweetness and sourness are balanced to create a refreshing summer saint-honoré.

The tea is made with Kaga's stick tea!

Patisserie cafe Toppen

Owner Chef Patissier Shota Tatsuno

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https://francepatisserieweek.com/pastryshops/patisserie-cafe-toppen/

Location: 159-2 Tsukinoki, Taga-cho, Inukami-gun, Shiga

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Lemon and Hojicha Saint-Honoré" Petit Gateau 630 yen

Crispy pâté foncé with a light ganache monté scented with Kaga-bocha tea from Ishikawa Prefecture and hojicha from Asamiya in Shiga Prefecture, crème citron in petit puffs, and black chocolate and raspberry confiture as accents. The diverse textures and acidity make this saint-honoré easy to eat even in the hot summer months.

Japanese black tea from Ishikawa and salt from Suzu are used!

Takashi Komine, Owner Chef of "Patisserie Raffine

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

Location: 2162 Suwano-cho, Kurume-shi, Fukuoka

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Saint-Honoré Armonie" Petit Gateau 540 yen

Crème patissiere made with Japanese black tea from Ishikawa Prefecture and salt from Suzu are used in each dough. A milk chocolate cream made with orange and Japanese black tea is squeezed to create a refreshing saint-honoré.

The red plum blossoms from Fukui are used in the pastry!

Tomohiro Katsuya, Sous Chef at Patisserie Le Menagerie

https://francepatisserieweek.com/pastryshops/le-menage/

Location: 3-1423-5 Tatsuno, Higashiyamato City, Tokyo

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Petit gâteau of raspberry and red plum saint honore: 648 yen

Under the theme of Hokuriku ingredients, we wanted to use Fukui Prefecture's Beniei Ume plum in the classic French pastry, SAINT HONORE. I wanted to use Fukui Prefecture's Beniei ume because it is an ingredient that changed my concept of the ume, with its unique sourness and sweetness, but also with a mellow, fruit-like aroma and taste. Combined with raspberries, which go well with ume, this Saint-Honoré is the kind of sweet and sour, refreshing, mouth-watering aroma of Kohyei ume that makes you want to eat it in summer.

Kaga-bo hojicha (roasted green tea) from around Kaga City is used!

Chocolatier Taka, Owner Chef Kiyotaka Yajima

https://francepatisserieweek.com/pastryshops/chocolatier-taka/

Location: Crystal Maison 1F, 1-16-6 Aobadai, Meguro-ku, Tokyo

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Saint-Honoré Matcha Yuzu Petit Gateau 870 yen

A rich matcha green tea cream and yuzu (citron) sibouste are combined in this saint-Honoré. Enjoy the texture of the baked chocolate puff and the aroma of the confit yuzu. Chantilly matcha, Yuzu siboust, baked chocolate puff, crème diplomat matcha, Kaga-bo hojicha caramel, confiture yuzu, pata foncé

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

Official event website: https://francepatisserieweek.com/

Event Summary (released on June 3): https://www.atpress.ne.jp/news/437328

Sweets Quotes Voting Result Announcement (June 17 release): https://www.atpress.ne.jp/news/438938

All prices include tax.