Quintessence (Delivery)(Gâte au Armagnacais)

*This is the reservation page for the Gâte au Armagnacais.

■Next application start date
Thursday, April 25, 2024

■Date of the next selection decision
Thursday, May 2, 2024

About the general reception
In principle, only winners will be accepted.
However, for those not reserved by the winners, general reservations will be accepted from 12:00 on the following day.
However, if the winners do not make reservations, general reservations will be accepted from 12:00 p.m. on the following day.

Lottery page for gâteau au Comté.
https://omakase.in/r/pp480798

Shipping date and number of items available for shipping
This is not an OEM product, but a product manufactured directly by Canteens.
Please understand that the shipping date is not always the same as our daily business.
We are sorry for the irregularity.

Our next reservation for Gateau Armagnacqe is scheduled for undefined.

Reservations now open
"gâteau au Comté
"gâteau Armagnacais".
However, thankfully, all the orders we have received have been sold out, and we have been receiving comments that it is difficult to purchase.

We are trying to increase the number of staff and production, but we still can't keep up with the demand, and we apologize for the inconvenience.
We would like to introduce a lottery system on a trial basis, as we have received many comments that they would like to have a lottery system.
For details, please see below.
Reservations by lottery
Applications will be accepted from the 1st and 15th of every month.
If you would like to apply, please do so.
　https://omakase.in/ja/r/pp480798
The winners will be notified by e-mail.

If you are interested in participating in the event, please contact us.
For more information about lottery reservations, please click here.
https://omakase.in/raffle

If you have any questions about the sweets, please contact OMAKASE.

Thank you for your cooperation.

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We opened Quintessence in 2006. For a long time, many people asked us to make our own sweets.
Due to our busy schedule and the lack of quality, we never sold them, but finally, two pieces that live up to the Quintessence name were created.

Each of the two sweets has its own theme.

The first one
"gâteau Armagnacais"
The theme is "a new and original pastry"; in other words, a pastry with a quintessential Quintessence.

"gâteau Armagnacais" is a new pastry that doesn't compete with other pastries, a hybrid of baked and fresh pastry. It's in the form of a noisette biscuit with cream in between but the texture of this creamy part of the cake is a little different from what I imagined, and I think it's somewhere between a baked cake and a fresh pastry.
It also has a very high-quality Armagnac flavor, and all the other ingredients are the exact same quality ingredients that we use in the Quintessence. We have created a pastry that has never been made before while retaining the goodness of French pastry.

And one more sweet
"gâteau au Comté"

This one, on the other hand, is the most competitive, cheesecake, a popular pastry genre that everyone has known for a long time, so I decided to challenge you to see how much of a difference it can make. Although there are many theories, the cheesecake was first introduced to Japan about 50 years ago, and cheesecake is said to have originated in 2000 BC. The history of cheesecake is quite long.
I wanted to come to a conclusion on this cheesecake in my lifetime.

The theme of the cheesecake is to create a cheesecake that can say 'this is the answer'.

The first thing I thought of when I started developing this cheesecake was what are the problems with existing cheesecakes and what are the opportunities for improvement?

I think there are six answers
"Monotony"
"Cheesecake, but with less cheese presence"
"Smell of Eggs"
"Heavy aftertaste from the richness"
"Poor texture"
"If there is tart dough, it has become damp"
I think I have solved all these problems through repeated research.

While solving these problems, I tried to make a cheesecake that is orthodox, without any spices or fruits, but with a "savory cheese flavor".
I think I've managed to create the image of the ideal cheesecake that I'm looking for. I hope this is the case for everyone.

Unlike a regular cheesecake, Gateau au Conte has three layers of batter. The bottom layer is a tart batter with crushed nuts, while the middle layer is a rare cheesecake made mainly of crème fraiche with sour cream and cream cheese. The top layer is a baked cheesecake-like layer made with a very rare and expensive cheese, the 36-month-old conte from which it takes its name.

These ratios are meaningful: the tart layer provides texture and a savory flavor, while the rare cheesecake layer is sour, light, and reduces the smell of eggs. The baked cheesecake layer gives you the aroma and richness of the cheese, but the key is that if you eat them together, you'll experience a gradual change from the most savory cheese taste and richness you've ever felt to a refreshing, light finish.

This "gradual change in flavor density" is a technique that has been used for a long time in Quintessence, but we have been able to reproduce it in our products. We also came up with a technology to prevent the "blistering of the tart dough," which is a common problem with frozen pastries.

We will continue to make improvements until we reach a conclusion, but we think this is the best solution at the moment.
These two sweets are delivered frozen, but the quality deteriorates gradually from the time they arrive, so we would appreciate it if you could eat them as soon as possible, regardless of the best before date.
If you find them tasty, it would be even better if you could visit us at Quintessence.

QUINTESSENCE
Owner chef Shuzo Kishida

Reservation rules

It will be shipped within 3 days from the store based on the date you choose at the time of reservation. Please note that this is not the arrival date.
Please confirm your reservation per destination/per kinds.
When selecting a course, please choose from two different shipping options.