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“Pâtisserie Fouet” Enjoy pairings of desserts and sake stylishly

“Pâtisserie Fou... “Pâtisserie Fou... “Pâtisserie Fou... “Pâtisserie Fou... “Pâtisserie Fou... “Pâtisserie Fou... “Pâtisserie Fou...
By Aya Ota

There is a clean and pure-looking restaurant, located on a corner of the Union Square/Greenwich Village District, which makes you feel like stopping by. As you step into the place, absorbed and sucked in by the warm light overflowing from inside, an art nouveau style elegant space unfolds in front of you. You don’t feel any Japanese elements from either its exterior or interior, but here at “Pâtisserie Fouet”, you can enjoy French sweets and desserts accentuated with Japanese ingredients such as yuzu, sesame, and green tea.
This restaurant’s specialty is its rich menu that changes depending on the time of the day. After 11 a.m. is the Savory, which consists of sandwiches, salad, soup, Tapas dishes, etc., between 12 and 4 p.m. is Afternoon Tea, and after 4p.m. is prefixed dessert tasting. In the evening, you can enjoy meals and bar drinks. There are 4 peak times a day. You can order patisseries all day, and can also take them out.
What especially needs to be paid attention to, is the paring of dessert tasting and alcoholic beverages. You choose 1 out of the prefixed main 3 desserts of your choice, and pair it with Japanese sake, shochu, Japanese whiskey, wine, etc. as an option. “Yuzu Sugar Sugar” is a visually gorgeous item. You crack the globe made of sugar to reveal a refreshing sour yuzu mousse. “Green Tea Souffle” is eaten hot-out-of-the-oven with cold ice cream. An excellent harmony is created with the mild-bitterness of the green tea, sweetness of the vanilla ice cream, and sourness of the strawberry sauce. Flavors becomes enhanced when these delicately flavored desserts are paired with Japanese sake or shochu, which brings the goodness out of each other. 50% of the pastries are gluten-free, and there are many vegan items, which are very well received by highly health-conscious New Yorkers. All the sauces and ice creams are made in-house, which is reflected on the name of the restaurant (Fouet means a whisk). Their signature items are the souffle items. New flavors reflected upon each season; coconut, passion fruit, white sesame, etc., appear every month.
The Savory menu is also worth paying attention to. The tapas menu had existed since the opening, but from August of this year, they added more voluminous items such as beef stew, and hard liquor such as Japanese whiskey and shochu, to enrich the menu. Since then, more customers started to come to enjoy the place also as a restaurant or a bar, which has been contributing to the growing sales of the Savory and Alcohol beverages division.

“I had a long dream of having a kind of place where you can casually drop by to have a light meal with a glass of wine, and finish with souffle,” says Yoshie Shirakawa, partner/executive chef. She came to the US in 2008 as the executive chef, when a Japanese confectionery/cooking school came to New York to open a café. After the café closed, she launched her own business, selling whole-sale pastries, working at restaurants and cafes to brush up her skills. She is a well-rounded expert pâtisserie with a total of 28 years of experience both in Japan and the US. She said that she met a Taiwanese owner who runs sushi kappo and udon restaurants a few year ago, which triggered the opening of “Pâtisserie Fouet”.
It has been a little over a year since its opening. In the meantime, she had applied a trial and error process many times to hours of operation, menu structuring etc., and finally settled with the current form. I think you can hardly ever find a place where you can have various enjoyment in various times of the day without sticking to the image of “Pâtisserie”. They say that they want to further enhance the area of Japanese sake, shochu, and Japanese whiskey selections. I look forward to seeing their future changes.


ユニオン・スクエア/グリニッジ・ビレッジ地区の一角に、ふと足を止めたくなる清楚な佇まいの店がある。中から漏れる暖かい光に吸い寄せられるように足を踏み入れると、アールヌーボー調の優雅な空間が広がる。外観や内装からは一切、日本的な要素は感じられないが、ここ『Patisserie Fouet』では、柚や胡麻、緑茶などの和食材をアクセント使ったフレンチ菓子やデザートを楽しむことができる。
 特に注目は、デザート・テイスティングとアルコール類のペアリング。3品のデザートで構成されるプリフィックスで、メインのデザートを自由に選び、オプションで日本酒や焼酎、日本産ウィスキーやワインなどを合わせることができる。『柚シュガー・シュガー』は、砂糖で作られた球体を割ると、爽やかな酸味がきいた柚ムースが現れる、見た目にも華やかな一品。『緑茶のスフレ』 は、焼きたてのスフレに冷たいアイスクリームを合わせて食べる一品。緑茶のほろ苦さとバニラ・アイスクリームの甘さ、イチゴソースの酸味の調和が見事だ。これらの繊細な風味デザートに日本酒や焼酎を合わせると、お互いの風味を引き立て、格別の味わいとなる。ペイストリーの約50%はグルテンフリーで、ヴィーガンのアイテムも数多く取りそろえ、健康意識の高いニューヨークの客にも好評だ。また、ソースやアイスクリームなど、すべて店内で手作りしており、そのこだわりが店名の『Fouet(泡立て器)』に込められている。同店のシグニチャーはスフレで、ココナッツやパッションフルーツ、白胡麻など、季節の食材を活かした新フレーバーが毎月のように登場する。
「気軽に立ち寄って、ワイン1杯飲みながら軽く食事をつまんで、最後はスフレでしめる…という店を作りたいと、長年夢を温めていた」と話すのは、パートナー兼エグゼクティブ・シェフを務める白川仁恵氏。同氏は、2008年に日本の製菓・調理専門学校がニューヨークに進出し、カフェを開店した際、エグゼクティブ・シェフとして着任した。カフェ閉店後は、自身の企業を立ち上げペイストリー類を卸したり、レストランやカフェに務めたりなどして、活躍の幅を広げてきた。日米通算28年もの実績を誇る大ベテランのパティシエだ。数年前に、寿司割烹やうどんレストランを経営する台湾人オーナーとの出会ったことがきっかけで、『Patisserie Fouet』の開店に至ったという。

Patisserie Fouet
15 E 13th St, New York, NY 10003
Tel: 212-620-0622
Monday: Closed
Tuesday: 10am-9pm
Wednesday-Saturday: 10am-10pm
Sunday: 10am-9pm

#PatisserieFouet #pairing #dessert #sake

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Sake Q&A

By Yuji Matsumoto

Sake Q&A

1. Cold or Hot
Many people think that high quality sake should be enjoyed cold but this is wrong. Compared to fine quality sake which you can drink without worrying about the temperature, sake that has poor balance should be enjoyed extremely cold.

2. What is good sake?
Certainly one standard is the price, but we need to think if we can find a sake that has the value to satisfy ones taste. It is important to find a "sake that suits me" instead of a good sake. There would be a tendency for one that likes fully body red wines to prefer a Junmai-Kimoto or Honjozo type, and one that likes a young, fruity chardonnay to prefer a gentle, strong aroma Daiginjyo type.

3. Tasting method
Sip it with air like you would with wine. For the glass, it is important to pour a small amount into a glass for white wines type and swish it around lightly to come in contact with air.

4. Drinking container
It is amazing that the taste can totally change with the glass you use not only for sake but for wines and beers also. If you want to enjoy the taste, especially examine the aroma, it is good to use a small white wine glass. If you are having it hot, it is good to use a smaller ceramic type container that doesn't have the shape to be smothered with alcohol steam and doesn't cover your nose when you put it to your mouth.


1. 冷か燗か

2. いいお酒とは

3. テイスティング方法

4. 飲む器


1. 冷飲?熱飲?

2. 何謂好酒?

3. 品嚐方法

4. 酒杯

니혼슈(일본술) Q & A

1. 뜨겁게 마실 것이냐, 차갑게 마실 것이냐
대부분의 사람들은 고급 술은 차갑게 마시는 것이라 생각하지만 이는 맞지 않습니다. 질 좋은 술이야말로 온도와 관계 없이 마실 수 있는 반면, 균형감이 좋지 않은 술은 오히려 차갑게 마시는 것이 좋습니다.

2. 좋은 술이란
물론 가격을 하나의 기준으로 꼽을 수 있지만, 자기자신이 스스로 진정한 가치를 느낄 수 있는 술인지를 생각해 봐야 합니다. 좋은 술보다 “자신에게 맞는 술"을 찾는 것이 중요합니다.
풀바디 레드 와인 계열을 좋아하는 사람이라면 아마 쥰마이 기모토(純米生もと)나 양조 계열을 좋아할 것이며 젊은 감각의 과일향 샤도네를 좋아하는 사람이라면 깔끔하고 향기로운 다이긴죠(大吟醸)를 좋아하는 경향이 있습니다.

3. 테이스팅 방법
와인과 마찬가지로 공기와 함께 홀짝 마십니다. 화이트 와인 잔에 소량 따라 가볍게 돌리며 공기와 접촉시키는 것이 중요합니다.

4. 술잔
니혼슈뿐만 아니라 와인이나 맥주도 술잔에 따라 맛이 완전히 달라지니 흥미롭습니다. 맛, 특히 향기를 음미하며 즐기고 싶다면 크기가 작은 화이트 와인 잔이 좋습니다. 따뜻하게 데운 술의 경우, 마실 때 알코올 증기가 올라오지 않도록 입에 댔을 때 코를 덮지 않는 모양의 작은 도자기 잔이 좋습니다.

#sake #japan #japanese

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A pasta specialty restaurant from Japan is gaining popularity in Little Tokyo!

A pasta specialty restaurant f... A pasta specialty restaurant f... A pasta specialty restaurant f... A pasta specialty restaurant f... A pasta specialty restaurant f...
By Keiko Fukuda

The guide map of Japanese food restaurants of Little Tokyo is becoming livelier and livelier every year featuring more and more ramen, sushi, okonomiyaki, izakaya places, etc. In addition to the groups such as Daikokuya and Shinsengumi, which have launched the business and have been expanding locally, there are many other restaurant businesses which came from Japan, and are flourishing successfully here. One such business is “PASTA e PASTA by ALLEGRO”, which is located in the Honda Plaza.
Their parent company is “Restaurant Bank”, which has developed and is running 16 locations mainly in the Kansai area of Japan including the current 2 in the US. Their business models are diversified, which include oden-izakayas, and standing room only drinking bars, soba-izakayas, Italian restaurants, and Italian dessert specialty restaurants. They even do consulting for curry and yakiniku restaurants. After their President, Mitsuhide Hayashi opened sushi izakaya “JINBEI” in Irvine in Orange County as their first overseas restaurant, he talked to Masaki Tsuzuki, who is currently managing PASTA e PASTA by ALLEGRO, and decided to open PASTA e PASTA by ALLEGRO in Little Tokyo. Mr. Tsuzuki’s title in the company is General Manager, Overseas Businesses Division.
This restaurant is about to enter the third year since its opening, and Mr. Tsuzuki says that he felt good responses early on in the second month. “Since the very first day the restaurant was introduced in an online medium called DineLA, people started to come, and we got really busy. Then, after getting an interview by LA Weekly, we got even busier!” He said that those 2 times they were featured in the media, is what really caused the sudden boost in the number of customers.
“ALLEGRO” in Japan, which is run by the parent company, serves pizza and pasta, taking advantage of the President’s experience of winning 6th place in the pizza chef competition in Naples, Italy. However, here at PASTA e PASTA by ALLEGRO, they concentrate on serving only pasta dishes. Tsuzuki explains the reason as follows; “First, I thought it was necessary to simplify the operation to efficiently run the restaurant. Also we disclose the pasta recipes openly within the company, so anybody can score at least 80 out of a perfect 100 points. In our system, absence of the chef would not disable the making of the pasta dishes.
Mr. Tsuzuki also insists on the principles of making the operation simple, and the authenticity of the recipes. “Our pasta is not a fusion. We do not jump to new things, and stick to the basics sincerely. Our recipes consist of 80 percent traditional Italian, and 20 percent Japanese flavored. We will never be diverted from the idea of sticking to the royal road of cooking.
As Mr. Tsuzuki explained, in addition to Japanese style pasta dishes such as uni cream pasta and mentaiko pasta, their pasta menu consists of authentic Italian pasta dishes such as beef ragu (bolognese), arrabbiata, etc. All those pasta recipes are copied from their restaurants in Japan rather than Americanizing them, but the volume is larger for here. I had the uni pasta on the interview day. The large-volume pasta was coated with rich uni cream sauce, and big pieces of uni on top. “Anybody can score at least 80%” isn’t a humble enough quote. It tasted so satisfying; however, I must say honestly that the American size volume was not easy to handle unless you are very hungry.
I asked about the customer ratio, which is 80% Americans, and 20% students and business people from overseas including Japanese. Although the entrance is narrow and small, the tables in the back are laid out spaciously. The back space looks well-suited for private parties.
The group already has 2 locations in the US, and Mr. Tsuzuki said that they are hoping to increase the number of restaurants in the future, regardless of the business models. “Many of our restaurants in Japan are located, not in busy city centers, but in remote areas. Rather than starting at locations where the property leasing is expensive, we try to draw people to us by the restaurant’s attractiveness.” I had a feeling that the day is near when we see one of this group’s wide variety of restaurant business models, which has been established in Japan, in a Los Angeles suburb in the near future.


ラーメン、寿司、お好み焼き、居酒屋と、リトルトーキョーの日本食マップは年々賑やかに彩られていくが、現地で立ち上げて店舗数を広げてきた大黒家や新撰組といったローカル組以外に、日本からの進出組の活躍も目覚ましい。その中の代表的な存在が、ホンダプラザ内に出店しているPASTA e PASTA by ALLEGROだ。
同店の親会社は、日本の関西を中心に、国内と現在のアメリカの2店舗を含め16店舗を展開しているレストランバンク。おでん居酒屋、立ち飲み、そば居酒屋、イタリアン、イタリアのデザート専門店を多様な業態な店を構え、さらにカレー店、焼肉店のコンサルティングも手がける。そして、社長の林秀光さんが海外1号店としてオレンジ・カウンティのアーバインに寿司居酒屋JINBEIを出店した後、現在PASTA e PASTA by ALLEGROをマネージしている都築正記(つづきまさき)さんと話し合い、PASTA e PASTA by ALLEGROをリトルトーキョーに開けた。ちなみに都築さんのタイトルは海外事業部統括マネージャーだ。
開店して3周年を迎えようとする同店だが、手応えを感じたのは2カ月目の時点、非常に早かったと都築さんは振り返る。「オンラインのメディア、DineLAに紹介された当日からお客さんが詰め掛けて急に忙しくなりました。その後、LA Weeklyから取材されると、さらにお客さんが増えました」。顧客が一気に増えた転機は、メディアに紹介された、その2回だったそうだ。
日本で親会社が経営しているALLEGROは、社長がナポリのピッツァ選手権で世界6位になった経歴を生かして、ピッツァとパスタを扱っている。しかし、ここアメリカのPASTA e PASTA by ALLEGROではパスタだけに絞っている。その理由について都築さんは次のように説明する。「まずは店を効率的に回すためにオペレーションをシンプルにする必要があると考えました。また、パスタのレシピに関しても社内で広く公開することで、誰が作っても80点は取れるようにしています。シェフがいないと作れないというシステムにはしていません」。

432 E. 2nd St., Los Angeles

Monday Closed

#pasta #LittleTokyo #PASTAePASTA #ALLEGRO #RestaurantBank

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“The Latest on Japanese Vegan Restaurants”

By Kosuke Kuji

While many consumers don’t know the term ‘vegan,’ many vegan restaurants are now starting to open in Tokyo in recent years.
I was sensitive to the term Vegan since I coordinated the sake Nanbu Bijin to be certified as vegan. However, I was surprised to learn a restaurant inside the “Kisarazu Outlet” in Kisarazu city, Chiba prefecture was serving vegan cuisine for a limited time.
Although vegan cuisine is not yet widely known among general consumers (in Japan), I meet many vegan consumers, vegan-leaning consumers, and vegetarians overseas.
I understood this to be the ‘natural’ approach and custom when my fellow vegan promoters introduced me to the smart phone app, “HAPPY COW.”
This app registers vegan, vegetarian, halal, and kosher restaurants in Japan and worldwide for consumers to find restaurants that meets one’s specified conditions in a glance.
I tried this app in Japan, but recently, many restaurants are getting registered.
Using this recent technology as a weapon, I would like to introduce to consumers that Japanese sake is in fact ‘vegan.’
While some vegan products consist of wine and beer, I believe most Japanese sake brands can obtain vegan certification. I think if we all get vegan certified, we can promote the understanding that “Japanese sake is vegan,” which will start a new era. I would like to continue our efforts dreaming of this day.


そんな中、ヴィーガンを推し進める仲間から教えてもらったスマホアプリが「HAPPY COW」でした。

#vegan #sake #JapaneseSake

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