#Japan #Tokyo #Alain Ducasse #Takashimaya #Le Biscuit Alain Ducasse

Le Biscuit Alain Ducasse to Open in Japan

On November 20, 2025, the renowned biscuit specialty store, Le Biscuit Alain Ducasse, will officially launch a dedicated corner at Takashimaya Nihonbashi, promising a delightful range of biscuit selections from the famous French chef Alain Ducasse. Known for his unwavering commitment to quality and unique flavors, Ducasse opened his first biscuit store in Paris in September 2022, and now introduces his creations to Japan, starting with this new location.

This enticing collection will feature popular offerings such as the rich buttery Purée Beurre and the grain-centric Exza biscuits. Additionally, there will be unique items like the chocolate-topped Carré Pur Beurre Origine Noir & Lait and the limited-time Palet de Noël, available exclusively during the Christmas period, adding festive flair to the festive season.

Product Offerings

The range includes:

• - Exza Biscuits (10 pieces) - 5 varieties
• - Exza Biscuits (20 pieces) - 7 varieties
• - Palais Fans (20 pieces) - 3 varieties
• - Carré Pur Beurre (9 pieces) - 2 varieties
• - Purée Beurre (14 pieces)
• - Palet de Noël - Christmas limited edition (limited quantity)

These selections highlight not just the craftsmanship of Chef Alain Ducasse but also the nuances of flavor that define his culinary philosophy—where every ingredient is carefully chosen to create a harmonious taste experience.

Store Information

• - Name: Le Chocolat Alain Ducasse, Takashimaya Nihonbashi
• - Location: 2-4-1 Nihonbashi, Chuo-ku, Tokyo, Japan (B1 of Takashimaya S.C. Main Building)
• - Phone: 03-5614-5313
• - Business Hours: 10:30 AM - 7:30 PM
• - Closed: According to facility schedule

About Le Biscuit Alain Ducasse

Alain Ducasse, one of the world's most celebrated chefs, launched Le Biscuit Alain Ducasse aimed at revising classical biscuit-making techniques with a modern twist. His approach is characterized by meticulous selections of ingredients, expert techniques, and complex textures, ensuring a memorable culinary experience. The biscuits also utilize high-quality chocolate and praline crafted in Le Chocolat Alain Ducasse’s workshop, showcasing the synergy between the two brands.

Ducasse’s culinary journey began in his youth on a farm in France's Landes region. At the age of 16, he entered the kitchen industry and honed his skills in prestigious kitchens, eventually becoming a head chef at the famed Hotel de Paris in Monaco, earning Michelin stars along the way. Additionally, he established the Ducasse Education, focusing on culinary and pastry arts to inspire future generations.

Meet Patrick Payet

Patrick Payet serves as the Executive Chef Chocolatier & Pâtissier at the Tokyo workshop. Before joining Ducasse, he held notable positions in prestigious establishments like Fauchon Paris. With his high-level skills and creativity, Payet enhances the offerings of Le Chocolat Alain Ducasse and oversees the upcoming Le Biscuit Alain Ducasse, ensuring the seamless crossing of French gourmet artistry into Japan.

Follow their journey to sweetness on their official website or on Instagram.