21/05-2010 : 甘い２つの新作ガトー
□Fuwafuwa passion
こんなところに驚きがあった。先日ルレ・デセールの試食会で話題をさらったAOKIの新作。日本ならではのショートケーキのようでいてショートケーキではなく、本物のクレームオブール・レジェールに季節によってさまざまなフルーツのジュレを忍び込ませた柔らかなケーキ。その名もFuwafufwa（フワフワ）。軽くキルシュのシロップを打ち込み、パリ流ショートケーキの誕生です。まずは爽やかな香りのパッションフルーツから楽しんでいただきます。パリのブティックに本日から登場致しました。どうぞご賞味ください。
□Saint-marc mâcha
オペラの抹茶バージョンであるBambooがあって、どうしてこれまでなかったのだろう？ 遅ればせながらサンマルクの抹茶バージョンの登場です。クラシックなお菓子ながら、ヴィトリーヌに入ると抹茶とショコラの色のコントラストが鮮明にお客様の目を惹きます。
07/05-2010 : ショコラ愛好家クラブの続報
先日ご紹介したClub des Croqueurs de Chocolat (CCC) 試食会の情報が、CCCオフィシャルサイトにて公開されました。フランス語のみの記事になりますが多くの写真も掲載されていますので、興味のある方は下記リンクから訪れてみて下さい。
記事掲載ページ(http://www.croqueurschocolat.com/reunion12avril2010)
□CCCオフィシャルサイト
記事掲載ページ(http://www.croqueurschocolat.com/reunion12avril2010)
□CCCオフィシャルサイト
10/10-2007 : L'OREAL "La collection SWEET GOURMET"
19/06-2007 : Nos glaces sont arrivées !
Sando-kun : サンドくん
Crèmes glacées : Mâcha (Thé vert japonais) / Séame noir / Vanille / Chocolat / Kinako (Poudre de soja) / Café
Sorbets : Mangue / Fraise / Citron / Orange
* En vente seulement dans nos boutiques Port-Royal et Vaugirard.
* Port Royal 店 ・ Vaugirard 店のみ販売致しております。
Crèmes glacées : Mâcha (Thé vert japonais) / Séame noir / Vanille / Chocolat / Kinako (Poudre de soja) / Café
Sorbets : Mangue / Fraise / Citron / Orange
* En vente seulement dans nos boutiques Port-Royal et Vaugirard.
* Port Royal 店 ・ Vaugirard 店のみ販売致しております。
19/02-2007 : Press Release : AMERICA
『 Bon Appétit 』 March 2007
p104～
「PARIS CONFIDENTIAL」
SUPERB SPECIALTY SHOPS PARIS
http://www.epicurious.com/bonappetit/features/survey07_paris
p104～
「PARIS CONFIDENTIAL」
SUPERB SPECIALTY SHOPS PARIS
http://www.epicurious.com/bonappetit/features/survey07_paris
14/09-2006 : Who's that man ?
Sada, as he used to be called by one’s peers, is something of a pioneer. His novel concept of marrying typically Japanese flavours and design to traditional French pastry has won the flavour of “le tout Paris”.
Having decided to go to cookery school in Tokyo in the 1980s, Sada spent several years as an apprentice at Chandon- a prestigious Tokyo patisserie.
“ As soon as I started, I was hooked on the sweets,” he says.
Aoki’s experience at Chandon provided an invaluable taste of what was to come. “Up to that point in my life, when I entered Chandon, everything I tried I did successfully, he says. “But pastry was different. At first, I could do nothing right. And to make matters worse, there were so many good chefs at Chandon and they would tell me everyday that I was not suitable to become a patissier. But I knew I was. And their criticism just inspired me more”.
Aoki’s journey from apprentice patissier in Tokyo to Parisian culinary celebrity may seem like a fairy tale. In fact, his success is the result of 15 years of hard work, perseverance and dedication.
When he decided to master the French art of patisserie, there was just one thing left to do –move to Paris. In 1989, the 21-year-old arrived in the capital. It was the first time he’d left Japan. He spoke very little French.
Aoki set about training, but things were slow to materialize. It took six months to land his first job, and was starting from scratch, as he had to learn from the basics. Aoki persevered. His skills improved. His talents were recognized. His obsession with pastry grew. He spent every waking moment thinking about pastry – working on it, analysing it. After brief stints in Italy, Switzerland and United States, he returned to Paris. He continued his “pastry experiments”, working in patisseries during the day and bartending at night.
Finally, when he was satisfied with his product, he sent samples to restaurants and caterers. From that day, Aoki’s pastry career shifted into high gear. It wasn’t long before he set up his own wholesale business. His first boutique in the rue de Vaugirard, in Paris’ Left Bank, would come shortly after, in 2001.
There are currently five Sadaharu AOKI boutiques in the world – three in Paris and two in Tokyo. Aoki is in Japan at least once a month. Another Tokyo shop is scheduled to open next year.
Having decided to go to cookery school in Tokyo in the 1980s, Sada spent several years as an apprentice at Chandon- a prestigious Tokyo patisserie.
“ As soon as I started, I was hooked on the sweets,” he says.
Aoki’s experience at Chandon provided an invaluable taste of what was to come. “Up to that point in my life, when I entered Chandon, everything I tried I did successfully, he says. “But pastry was different. At first, I could do nothing right. And to make matters worse, there were so many good chefs at Chandon and they would tell me everyday that I was not suitable to become a patissier. But I knew I was. And their criticism just inspired me more”.
Aoki’s journey from apprentice patissier in Tokyo to Parisian culinary celebrity may seem like a fairy tale. In fact, his success is the result of 15 years of hard work, perseverance and dedication.
When he decided to master the French art of patisserie, there was just one thing left to do –move to Paris. In 1989, the 21-year-old arrived in the capital. It was the first time he’d left Japan. He spoke very little French.
Aoki set about training, but things were slow to materialize. It took six months to land his first job, and was starting from scratch, as he had to learn from the basics. Aoki persevered. His skills improved. His talents were recognized. His obsession with pastry grew. He spent every waking moment thinking about pastry – working on it, analysing it. After brief stints in Italy, Switzerland and United States, he returned to Paris. He continued his “pastry experiments”, working in patisseries during the day and bartending at night.
Finally, when he was satisfied with his product, he sent samples to restaurants and caterers. From that day, Aoki’s pastry career shifted into high gear. It wasn’t long before he set up his own wholesale business. His first boutique in the rue de Vaugirard, in Paris’ Left Bank, would come shortly after, in 2001.
There are currently five Sadaharu AOKI boutiques in the world – three in Paris and two in Tokyo. Aoki is in Japan at least once a month. Another Tokyo shop is scheduled to open next year.
21/08-2006 : Dear customer
We are extremely glad to present our remodelled website column which will keep visitors informed of patisserie news from Paris and around Europe. This page is not only intended for patisserie lovers but for anybody curious about the latest developments in Paris.
Please try out our site!
Please try out our site!