#Japan #Tokyo #Alain Ducasse #Le Biscuit #Japanese Exclusive

A Taste of France in Tokyo: Le Biscuit Alain Ducasse Opens New Shops

Le Biscuit Alain Ducasse, the renowned biscuit specialist founded by famous chef Alain Ducasse, is expanding its reach in Japan with two new store openings in 2025. The first location will open on May 30 at Shibuya Scramble Square, followed by a second store at Haneda Airport's Terminal 1 on June 18. This expansion continues the journey of introducing high-quality French biscuits to the Japanese market after their successful debut in Nihonbashi last fall.

Alain Ducasse, celebrated as one of the world's top chefs, established the first Le Biscuit in Paris in September 2022. The store focuses on creating “Biscuit Cuisine,” where exceptional flavors are crafted from meticulous ingredient selection, paralleling the artistry and dedication chefs apply to cooking. Each biscuit is made with passion, transforming simple ingredients into gourmet treats that are both delightful and full of character.

The Shibuya Scramble Square boutique offers a charming atmosphere that reflects the ambiance of the Paris flagship. Visitors can expect popular treats such as the rich Puré Beurre, which embodies the essence of quality butter, and the texturally diverse Exza biscuits. Additionally, another standout item, the Palet, showcases the intricate techniques that define Biscuit Cuisine.

For those craving something unique, the store will introduce the Carré Pur Beurre Origine Noir & au Lait, featuring the delicious collaboration of buttery biscuits and iconic chocolates from Ducasse's chocolate brand. This product will mark its first appearance in Japan, offering locals and visitors an unprecedented taste of Ducasse's culinary heritage.

To make the Shibuya experience even more special, a limited-edition soft serve, made with the distinctive Puré Beurre biscuit and chocolate, will be available exclusively at this location.

Store Details

Le Biscuit Alain Ducasse - Shibuya Scramble Square

• - Address: 2-24-12 Shibuya, Shibuya-ku, Tokyo, First Floor, Tokyu Food Show Edge within Shibuya Scramble Square
• - Contact: +81 3-5614-5313
• - Opening Date: May 30, 2025

Le Biscuit Alain Ducasse - Haneda Airport

• - Address: 3-3-2 Haneda Airport, Ota-ku, Tokyo, Second Floor, Marketplace "HANEDA STAR & LUXE"
• - Contact: +81 3-5614-5313
• - Opening Date: June 18, 2025

Exclusive Products at Opening

Shibuya Limited Edition

• - Soft Serve Chocolate & Biscuit: A delightful fusion of buttery biscuit soft serve mixed with rich chocolate soft serve, topped with chocolate crumble and a geometric chocolate design for an extravagant tasting experience. Price: ¥1,100

Haneda Airport Special Edition

• - Biscuit Exza Assortment: A popular collection emphasizing the unique qualities of each grain, presented in a compact format perfect for gifts or travel. Price: ¥2,808
• - Palet Sabre Fan Assortment: Featuring exceptionally thin and crispy textures crafted from fine ingredients, offering a variety of flavors in a deliciously packaged option. Price: ¥2,916

All prices include tax.

About Le Biscuit Alain Ducasse

Founded by the illustrious Alain Ducasse in Paris, Le Biscuit specializes in creating biscuits that showcase his culinary mastery. The commitment to quality and refined tastes has made the biscuits exceptionally popular. As a pioneer in the culinary world, Ducasse also emphasizes training and education in gastronomy, extending his vision beyond biscuits into chocolate, pastries, and ice creams. By opening locations in Japan, he continues to bring the rich flavors and traditions of French cuisine to a global audience.

Official Website: Le Biscuit Alain Ducasse
Instagram: @lebiscuitalainducassejapan

About Alain Ducasse

Born in France's Landes region in 1956, Alain Ducasse developed a profound palate while growing up on a farm. After entering the culinary world at age 16, he honed his skills under esteemed chefs and eventually led some of the finest restaurants to achieve Michelin star ratings. Ducasse's legacy continues as he promotes culinary education and hospitality innovation through various ventures worldwide.