For those who love Western sweets
A masterpiece full of fruity flavors, Guimauve
"Guimauve" by AVRANCHES GUESNAY
The restaurant's name, which sounds like a good luck charm, comes from Avranches, a city in Normandy that holds many memories for the chef, and Guénay, the owner and chef of his first restaurant where he trained.
"Gimouve" 9 pieces for 1,800 yen (in-store), 2,000 yen (online shop). Also available in 18-piece and 25-piece packs. Best before: 7 days from the date of sale.
Counterclockwise from the bottom right, there are five flavors: raspberry and orange flower water, cassis and Darjeeling, passion fruit and coconut, sangria (red wine and fruit), and citron vert and parsley. You'll be amazed by the refreshing acidity, rich aroma, and texture! 
The gift comes in a burgundy shopping bag printed with the store's logo and a map of Normandy.
Avranches Guenée is a patisserie with a striking bright red exterior that stands out along Hakusan Street in Kasuga, Bunkyo Ward. The chef is Koji Kamishuma, who gained experience in Normandy, France, and worked at a famous restaurant in Tokyo before moving on to become the head pastry chef at Agnes Hotel Tokyo in Kagurazaka. Since opening in 2015, the popular shop has always been packed with customers.
Chef Kamishimo's widely known specialty is Guimauve, a confectionery that could be called the French version of marshmallow, made without egg whites, with a fizzy, melting texture and a fruity flavor made with various fruit juices.
Chef Kamishmo's Guimauve, which has been popular since his days at Agnes Hotel Tokyo, is made with a generous amount of puree made from berries and citrus fruits, and is appealing for its vibrant appearance and refreshing acidity. By combining two flavors such as "Cassis & Darjeeling" or "Citron Vert & Parsley," it is not just sweet, but also blossoms with layered flavors and aromas. Furthermore, by covering the surface with finely crushed coconut slices or freeze-dried raspberries, a fun accent is added to the texture.
Chef Kamishiro's skill is what makes the cake fluffy and delicate, yet never crushed, and it fizzes and melts in your mouth with a dreamy texture. The key to this is apparently the timing of combining the gelatin and puree, and the whisking time and temperature.
For example, the vibrant "Raspberry & Orange Flower Water" sprinkled with crimson dried raspberries has a delicate chewiness and is overflowing with the sweet and sour taste of raspberries, while the floral and refreshing scent of orange flower water tickles your nostrils!
First, cheers erupt at the gorgeous appearance, and then, once you eat it, you can't help but exclaim in admiration at the fleeting, Utakata-like texture. It's a little jewel box that you'll want to give to anyone who loves jam.
