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Patisserie K.ViNCENT Takeaway

Shinjuku-ku, Tokyo Patisserie Francaise

■Reservations begin September 27 for pickup on Friday, September 29.
・Ensemble "tarte tatin aux pêches" : pick up from 14:10 to 14:20

■Reservations begin September 28 for pickup on Friday, September 30.
・Ensemble "tarte tatin" : pick up from 14:10 to 14:20
・Fondant au chocolat : pick up from 14:30 to 14:45

■Reservations begin September 29 for pickup on Friday, October 1.
・Ensemble "tarte tatin" : pick up from 15:00 to 15:10
・Fondant au chocolat : pick up from 15:20 to 15:35

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*Each product will be ordered separately.

*If you have reserved more than one item, including different types at this time,We will combine them together when you receive your first item.
For customers who pre-ordered multiple items (including different types of items), please note the following when you pick up your items,Please note the following when you pick up your order.

(1) Please be sure to come to the store during the time slot for the first item. (This is because the refrigerant will melt.)
(2) Please be sure to ask for your reserved items in order to confirm your order.

Reservation rules

■On the day of pickup
・Please note that the pick-up time cannot be changed after the reservation has been completed.
・Please note that there are no additional sales or menus available on the day of pick-up.
・Please note that we will not be able to respond to any requests (other than allergies) in the special notes.
・Please arrive at the restaurant 5 minutes before or exactly on time for your reservation. Please note that if you arrive more than 15 minutes late, your appointment will be deemed cancelled and the amount paid in advance will not be refunded.
・We are a small business, so we are not able to answer the phone. Especially on the day of pickup, we are unable to respond to direct calls to our store to inform us of late arrivals. Please refrain from calling us directly (including voicemail) under any circumstances.
・If you wish to contact us, please use the following contact email address.
patisserie_kvincent@omakase-japan.zendesk.com

■Payment and receipt
The payment will be made in advance at the time of confirmation of the booking.
The price will be settled in advance at the time of confirmation of the booking.
Receipts are not issued at the shop on the day of delivery. Please issue a receipt from your OMAKASE My Page.

■Others
Please note that we cannot accept various requests on the day of the event.
Message plates and candles are not available. Please note that we do not provide message plates, candles, etc.

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*For enquiries about reservations, please contact
■Contact email address.
patisserie_kvincent@omakase-japan.zendesk.com
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Menu

Ensemble "tarte tatin aux pêches" (Last of the year! Peach tarte tatin set)

JPY13,000 (Tax included) /Set

Menu
・4 kinds of fresh pastries
[Best before date] Refrigeration required: same day
(1) Tarte tatin "Peach"
(2) Riz au Lait Imperial "Peche blanche"
(3) Praline chocolat
(4) Tarte au saison fruits mûr "Figues" (1.5 servings)
・Truffe 1box (9 pieces) [Best before date] Refrigeration required: 2 weeks
・Fondant au Chocolat 1box (6.5-7 small slices in our store) [Best before date] Refrigeration required: 2 weeks

Ensemble "Tarte tatin" (First arrival this season! Bramley apple tarte tatin set) 9/30

JPY11,600 (Tax included) /Set

Menu 
・5 kinds of fresh pastries
[Best before date] Refrigeration required: same day
(1) Tarte Tatin with Chantilly & Sauce (Bramley apple, first arrival this season!)
(2) Grâteau aux noix
(3) Tarte au Saison Fruits mûr ”Shine Mascat”
(4) Amer 80%
(5) Gâteau TAMINA
・Assortiment de chocolat recommandé
[Best before date] Refrigeration required: 2 weeks
 4 large fresh truffles
 2 slices fondant au chocolat (individually wrapped, with salt and pepper)
 2 caramel chocolates

Fondant au chocolat

JPY5,000 (Tax included) /Box

1 large box (10 slices)

Alcohol free
[Best before date] Refrigeration required: 2 weeks

Ensemble "Tarte tatin" (First arrival this season! Bramley apple tarte tatin set) 10/1

JPY13,400 (Tax included) /Set

Menu
・4 kinds of fresh pastries
[Best before date] Refrigeration required: same day
(1) Tarte Tatin (Chantilly & Sauce)(Bramley apple, first arrival this season!)
(2) Tarte au Saison Fruits mûr Ⅰ ”Shine Mascat” (1.5 servings)
(3) Tarte au Saison Fruits mûr Ⅱ "Poire" (1.5-2 servings)
(4) Chocolat Noisettes
・Truffe 1box (9 pieces) [Best before date] Refrigeration required: 2 weeks
・Fondant au Chocolat 1box (6.5-7 small slices in our store) [Best before date] Refrigeration required: 2 weeks

【Product Description】
(1)Tarte tatin "Des Pêches"
The tarte tatin is first baked over low heat on a gas stove for 9 hours, then baked slowly in a stone oven overnight.
After cooling and hardening overnight, the surface is caramelized three times (with French casonade, Tokushima wasanbon sugar, and Tanegashima rinsed sugar).

(2)Riz au Lait Imperial "Peche blanche"
A rice bavarois infused with Madagascar vanilla.
It is a direct descendant of Mamie (Grand-mère grandmother) from the Normandy region.
Peaches, which are a perfect match for milk, are luxuriously stewed and fresh, and lots of them are used.

(3)Praline chocolat
The base is made of crispy baked duckwurst.
Homemade hazelnut paste is made into a fluffy mousse without using any additives such as gelatin.
The center is filled with French meringue, carefully baked at low temperature for 4.5 hours, which disappears in the mouth.
The finishing touch is a special glassage of homemade milk chocolate mixed with roasted hazelnuts and almonds chopped with a knife.

(4)Tarte au Saison Fruits mûr "Figues"
Figs in season are slowly baked with raspberries, custard, nuts, and plenty of spices, and topped with fresh figs and special custard and Chantilly.

(1)Tarte tatin
First, the tarte tatin is baked over low heat on a gas stove for 9 hours, and then baked slowly in a stone oven for one whole night.
The surface is caramelized three times (with French casonade and Tanegashima sugar). (2.5 to 2.8 apples are used per slice.)

(2)Grâteau aux noix
The walnuts are carefully roasted at a low temperature and finely chopped with a knife to bring out their true flavor.
The finishing touch is a coating of homemade milk chocolate with a special glassage of chopped roasted hazelnuts and almonds.

(3)Tarte au Saison Fruits mûr "Shine Mascat"
The base of the tart is made of almond cream (with pistachios), custard cream, nuts, nougat, etc., filled with a large quantity of Shine Muscats, and baked.
The final touch is topped with a generous amount of fresh muscats, such as special custard cream, whipped cream, and fromage blanc mousse.

(4)Amer 80
A rich and bitter chocolate cake made with an abundance of Valrhona chocolate.
It has 11 layers of chocolate with 80% cacao content, mousse, bistouille made with Valrhona cacao powder, and ganache.
No flour is used and no alcohol is added, so you can enjoy the true flavor of high quality chocolate.

(5)Gâteau TAMINA
A classic Swiss cake with 10 alternating layers of chocolate sponge and light milk chocolate mousse.

(3)Tarte au Saison Fruits mûr "Poire"
Pears, figs, oranges, nuts, spices, custard, etc. are baked together with almond cream as the base, and then topped with special custard, mulled wine, chantilly, caramel cream, etc. to create a parfait-like multiple-layer tart.

(4)Chocolat Noisettes
The base is a crispy baked duckoise.
Several French chocolates are blended into a milk chocolate mousse. The mousse is filled with crunchy almonds and coated with a homemade bitter chocolate glaze.

Truffe
Truffe is a truffle made with a perfect combination of several kinds of chocolate and cream, without adding any alcohol or sugar.
Enjoy the fluffy texture and the aroma of cocoa that lingers in the nose.

Fondant au chocolat
Fondant au chocolat is made with 80% cacao blended with several types of Valrhona chocolates, baked without flour, bitter and melt-in-your-mouth smooth.
The chocolate is baked without flour, bitter and melt-in-your-mouth smooth! You can enjoy the extra taste.
Sprinkle with the included freshly ground white pepper from France and precious salt from Guerande (Fleur de Sel first harvest salt), and even those with a sweet tooth can enjoy it.
It is also a perfect accompaniment to an aperitif or after-dinner drink.

Caramel Chocolat
A smooth, melt-in-your-mouth caramel with a secret ingredient of salt from Guerande, France, and a generous amount of 80% cocoa chocolate that does not stick to your teeth.

Restaurant information

Operation hours

9/29…14:10~14:20
9/30…14:10~14:45
10/1…15:00~15:35

Regular holiday Irregular holidays
Payment methods

Pre-payment at the time of reservation

Address 1-2, Tsukudo Hachiman-cho, Shinjuku-ku, Tokyo
Nearest station

Iidabashi Station

Stay tuned Sign up or login to book
Reservation fee (390JPY /box) is charged upon completing a reservation.
Reservation rules
Current reservation period To be announced
Next round opens TBD
Prepaid fee 100% of the price
Maximum frequency unlimited
Cancellation policy
after making reservation 100%

Once the reservation is complete, we do not accept any changes in schedule, time, quantity or cancellation.