Not the slow-moving creatures but golden escargots croissants lined up beautifully on the display rack.
Having heard and read so much about this master baker, I headed here once I woke up, only to arrive in a desperate situation as my pants were wet and my shoes were partially soaked from the morning rain.
I needed bread, a warm escargot to feed my growling belly. Flavors range from praline, chocolate banana to the Japan-only Mangue Vanilla. It didn't took me long to decide on the Chocolat Pistache, a giant and rustic piece of golden pastry which is as expensive as a piece of cake at 540 yen. It did not matter as it was a transcendently good pastry. As I torn off the pieces, the fluffy, chewy interior remained fused to the crunchy outer layers. It crackles, so delightfully, and I smiled.
There is a saying that one eats a croissant to enjoy butter. While Chef Christophe holds a firm belief in using local ingredients (Hokkaido organic flour, Yamanashi eggs, Chiba milk), he sticks to the A.O.C Pamplie butter for his bakes. This could mean only one thing; the hybrid of good genes from the two lands. I had the crispy-tailed croissant and this would be what the French called une tuerie (absolutely fantastic)
This was not the end. Try some of the pie-based pastries such as the 25-cm long twisted Le Sacristains. Folded with granulated sugar and rested for twice the average duration, the handkneaded dough transformed into alluringly brittle layers, interspersed with vanilla custard that are sweet and fragrant.
I am often asked, "Why do you visit Tokyo so many times? Won't you get bored?"
Now here is my answer.
1 Chome Jiyugaoka, Meguro, Tokyo 152-0035, Japan