On March 29, Dominique Ansel opened his second shop in Tokyo, in Ginza Mitsukoshi in B2F. And to celebrate the opening, the World’s Best Pastry Chef 2017 surprised us with a new dessert, Zero Gravity Chifflon Cake, a light-as-air chiffon cake floating inside a balloon. Just pop the balloon and enjoy!
In addition to the fun Zero Gravity, there are several sweets that can only be tasted at this shop. Among them, two that in a few weeks already have gained great popularity: Pull Apart Flower Cookie, made with more than 20 individual honey rose tuile “petals” each filled with lychee ganache, and Square Watermelon Raspberry Pistachio Mousse Cake with soft pistachio and raspberry mousse, watermelon lime gelée, pistachio biscuit, and pistachio feuilletine.