Quintessence (Delivery)(gâteau au Comté)

*This is the reservation page for Gâteau Aux Comtesse.

■Next application start date
Monday, April 15, 2024

■Next Election Confirmation Date
Monday, April 22, 2024

Period during which winners can make reservations
From the date of receipt of the notification of winning until 12:00 p.m. the next day
■Shipping date and number of products available
This is not an OEM product, but a product that will be produced directly by Quintessence.
Please note that this is not an OEM product.

■Reservations accepted
We apologize for the inconvenience caused by the fact that all orders are sold out.
We have received a number of comments from customers who would like to have a lottery system, so we would like to introduce this system on a trial basis.
Please see the details below.

Reservations by lottery
Applications will be accepted from the 5th 15th and 25th of every month.
If you would like to apply, please do so.
　https://omakase.in/ja/r/pp480798
If you are a winner, you will be able to choose the date and quantity you wish to purchase from among the reserved slots.
(There is no guarantee that you will be able to find the dates and quantity you want.)
You do not have to purchase the tickets even if you are selected.
You will be informed of the details by e-mail.

For more information about the lottery reservation, please click here.
https://omakase.in/raffle

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

Please feel free to contact us.

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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.