Tokyo is filled with many French-inspired Japanese desserts, or perhaps I should it's Japanese-inspired French desserts. Japanese pastry chefs have a special way of incorporating French techniques into Japanese desserts while making tweaks and adjustments to suit the local palate. Even after this sort of cultural amalgamation in the different world of desserts, the resulting taste is not compromised but brought to perfection. In fact, the Japanese is known for their traits in perfecting a task that they are to execute.
At Henri Charpentier, the Japanese-French dessert salon is located in the basement which makes a fabulous spot to getaway from shopping in the luxury shopping area in Ginza. The walk on the stairs is surrounded by a wall made to look like a cookbook library with layers of shelves filled with recipe books and pink hardcover books.
The crepe suzette here stands out in the way it's prepared table side. The server wheels a cart to our table with prep materials for the crepe. The crepe itself is made in the kitchen first but flambeed table side. First, the orange caramel sauce is poured into the saucepan with the crepe. The server uses a spoon and continuously makes sure that the caramel sauce is all over the delicate crepe.
She opens the bottle of Grand Marnier, pours the orange liqueur into a glass, and carefully tilts the glass over the open flame. She then skillfully and gently swirls the glass in a rhythmic fashion over the flame. The liqueur slightly lights up and is poured over the crepe leaving to simmer until the sauce further caramelizes and thickens.
There is no table side showtime for the other item of chocolate crepe with chocolate coffee cream and it turns out to be our favorite among the two items. The level of chocolate is perfect without being too intense or rich; the preserved orange slices add a nice touch to the overall chocolatey-ness of the dessert. We are fans, for sure.