Chef patissier of Patisserie Sadaharu Aoki in Paris. Born on July 1, 1968 in Tokyo. Graduated from Machida cooking School. Worked at patisserie Chandon, in Tokyo
1991: Arrived in France. Worked at Jean Millet’s and Couderc’s restaurants in Paris, and at Girardet’s in Switzerland.
1998: Opened his first atelier in the 7th arrondissement of Paris.
1999: Moved his atelier to the 13th arrondissement, making pastries for tea rooms, restaurants, hotels and receptions. Started delivering his pastries to mode creators during Paris Collection such as Kenzo, Yohji Yamamoto, Chanel, Ungaro and Christian Dior. Became responsible the French office of the Federation of Japan Confectionery Associations. Also became consultant for major food companies.
2001: Opened his first boutique in the 6th arrondissement on December.
2003: Opened his second boutique in the 5th arrondissement and integrated the atelier and office.
2004: Opened his corner at Galeries Lafayette Gourmet.
2005: Requested by All Nippon Airways (ANA) to serve the dessert for its business class flights departing from Paris. Opened his first boutique in Marunouchi, Tokyo in March.
2006: Opened his second boutique in Tokyo, at Isetan department store.
Grazie alla sua conoscenza dei tè giapponesi e dell’esperienza nella pasticceria francese realizza dolci in cui il tè è protagonista e determina il gusto del prodotto.
• Eclair al matcha
• Biscotti con diversi tè giapponesi come ingrediente
• “Gallete de Rois”, dolce francese che si prepara per l’Epifania, al matcha
• Millefoglie con azuki e crema al matcha
• Tavolette di cioccolato fondente con tè verde e sesamo
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