Featuring Japan-Exclusive Menu Items Available Nowhere Else

Christophe Vasseur, hailed as Paris's finest boulanger, was awarded Best Boulanger in 2008 by "Gault & Millau," France's most influential gastronomic guide. His creations are favored by numerous gastronomy restaurants, including "Alain Ducasse au Plaza Athénée."

His first overseas establishment is dedicated to viennoiseries – a category encompassing baked goods made from leavened dough, such as croissants, and various pastries. Vasseur, a true artisan, meticulously crafts his viennoiseries by hand over more than a day and a half, employing traditional baking techniques he revived through self-study to recreate the authentic flavors of early 20th-century France. A distinctive feature is their baking in stone-hearth ovens, a rarity even in France.



The interior, with its organic curves inspired by the shop's signature "Escargot" pastry, features a service style where customers select items directly from the staff. Visitors can also observe the baking process as the viennoiseries are prepared.

Furthermore, for its Japanese debut, the shop embraces local sourcing. It primarily uses domestic organic ingredients, including Haru Kirari organic wheat from Hokkaido, free-range eggs from Kurofuji Farm in Yamanashi, and milk from Daichi Farm in Chiba.



RITUEL par Christophe Vasseur Jiyugaoka
Hours | Weekdays 10:00 AM - 8:00 PM *Saturdays, Sundays, and Public Holidays from 9:30 AM
Address | 2-9-17 Jiyugaoka, Meguro-ku, Tokyo 1F
Opening Date | August 21 (Friday)