Paris-based chocolate specialist Le Chocolat Alain Ducasse and biscuit boutique Le Biscuit Alain Ducasse will appear at Valentine's events at 35 department stores nationwide, with pop-ups opening progressively from January 2026.
The 2026 Valentine's collection theme is "The Thrill of Paris." Inspired by the esprit of the "City of Light" where love, art, gastronomy, and romance converge, chocolatiers have carefully handcrafted chocolates that capture the excitement of the heart. Each pop-up will feature popular bonbons de chocolat, chocolate bars, and chocolate macarons, along with limited-edition products.
Limited Edition Pop-Up Products
Le Chocolat Alain Ducasse
Assortiment Gourmand (4 varieties)
An assortment of four chocolate varieties. Includes dragées (caramelized almonds coated in 45% milk chocolate and finished with cocoa powder), candied oranges coated in 75% dark chocolate, mini chocolate bars made from Peru 75% and Java 45% chocolates, and chocolate rocks mixed with dried fruits, crushed hazelnuts, and crepe pieces. A Valentine's limited edition box offering a diverse range of chocolates with distinct cacao flavors. ¥3,672
Assortiment Délice (5 varieties)
An assortment of five signature chocolate varieties from Le Chocolat Alain Ducasse. Features caramelized almonds coated in 45% milk chocolate and finished with cocoa powder, candied oranges and lemons coated in 75% dark chocolate, bouchées made with coconut and pistachio praline coated in chocolate, and chocolate rocks mixed with dried fruits, hazelnuts, and crepe pieces. ¥6,048
Petit Plaisir (3 varieties)
An assortment of three varieties: dragées made with caramelized almonds coated in 45% milk chocolate, mini chocolate bars of Peru 75% and Java 45%, and bonbons de chocolat featuring popular crunchy hazelnut praline. ¥1,836
Tablette Cabos Mendiant
A dark chocolate bar featuring a cacao pod-inspired design, adorned with caramelized almonds, pistachios, and hazelnuts. ¥3,348
Le Biscuit Alain Ducasse
Chocolate Cookie Assortment (4 varieties)
A limited-time assortment of four popular large, soft cookies exclusively sold at the Tokyo atelier. Made with rich butter and mixed with various nuts and chocolate. Includes four flavors: Chocolat, Chocolat Noisette, Chocolat Pistache, and Chocolat Amande Café. ¥2,700
*Image is for reference
Pur Coeur au Lait Assortment (6 pieces)
The popular "Pur Beurre" biscuit inspired by Alain Ducasse's memorable "biscuits made by grandma," baked in heart shapes and coated with milk chocolate. ¥2,916
*Pur Coeur Noir Assortment (6 pieces) and Pur Coeur Assortment (10 pieces, 2 varieties) will also be available
Store-Exclusive Products
Isetan Shinjuku Store Exclusive
Palets Fins Assortment (20 pieces, 3 varieties)
Thin biscuits baked with mixed nuts and candied fruits, coated on one side with fragrant Le Chocolat Alain Ducasse chocolate. An Isetan Shinjuku exclusive assortment featuring three flavors: Café, Chocolat, and Orange. ¥4,860
Hankyu Umeda Main Store Debut
Soft Serve Chocolat & Les Mangues / Soft Serve Chocolat & Les Caramels
A refreshing mix of dark chocolate soft serve (using an original blend of 75% cacao chocolate) and creamy milk soft serve. ¥1,100
Period 1 (January 30 to February 6): Topped with mango jelly and chocolate, with mango confit, coconut, and crunchy hazelnut chocolate hidden in the cone.
Period 2 (February 7 to February 14): Generously topped with chocolate and caramel.
*All prices include tax
Valentine's Pop-Up Information
- Marui Imai Sapporo Main Store: January 28 (Wed) to February 15 (Sun)
- Shinjuku Takashimaya: January 21 (Wed) to February 14 (Sat)
- Isetan Shinjuku: January 15 (Thu) to January 20 (Tue)
- Odakyu Department Store Shinjuku: January 31 (Sat) to February 14 (Sat)
- Ginza Mitsukoshi: January 21 (Wed) to February 14 (Sat)
- Tobu Department Store Ikebukuro: January 28 (Wed) to February 14 (Sat)
- Tamagawa Takashimaya: January 29 (Thu) to February 14 (Sat)
- Sogo Yokohama: January 21 (Wed) to February 15 (Sun)
- Yokohama Takashimaya: January 21 (Wed) to February 14 (Sat)
- Sogo Chiba: January 31 (Sat) to February 14 (Sat)
- Kashiwa Takashimaya: January 28 (Wed) to February 14 (Sat)
- Sogo Omiya: January 21 (Wed) to February 14 (Sat)
- Entetsu Department Store: January 21 (Wed) to February 14 (Sat)
- JR Nagoya Takashimaya: January 16 (Fri) to February 14 (Sat)
- Kyoto Takashimaya: January 17 (Sat) to February 14 (Sat)
- JR Kyoto Isetan: January 20 (Tue) to February 15 (Sun)
- Osaka Takashimaya: January 21 (Wed) to February 14 (Sat)
- Abeno Harukas Kintetsu Main Store: January 17 (Sat) to February 14 (Sat)
- Hankyu Umeda Main Store (Products): January 21 (Wed) to February 14 (Sat) *Closed February 3 (Tue)
- Hankyu Umeda Main Store (Soft Serve): January 30 (Fri) to February 14 (Sat)
- Kobe Hankyu | Hankyu Department Store: January 21 (Wed) to February 14 (Sat)
- Daimaru Shinsaibashi: February 4 (Wed) to February 14 (Sat)
- Daimaru Kobe: January 21 (Wed) to February 14 (Sat)
- Iwataya Main Store: January 23 (Fri) to February 15 (Sun)
- Hakata Hankyu: January 21 (Wed) to February 14 (Sat)
- Takasaki Takashimaya: January 28 (Wed) to February 14 (Sat)
- Maruhiro Department Store Kawagoe: January 28 (Wed) to February 14 (Sat)
- Keio Department Store Shinjuku: January 23 (Fri) to February 15 (Sun)
- Nagano Tokyu Department Store: January 23 (Fri) to February 15 (Sun)
- Daiwa Toyama: January 30 (Fri) to February 15 (Sun)
- Nishinomiya Hankyu: January 21 (Wed) to February 14 (Sat)
- Okayama Takashimaya: January 23 (Fri) to February 14 (Sat)
- Sogo Hiroshima: January 23 (Fri) to February 15 (Sun)
- Kokura Izutsuya: January 21 (Wed) to February 14 (Sat)
- Tsuruya Department Store: January 29 (Thu) to February 14 (Sat)
- Department Store Ryubo: January 29 (Thu) to February 14 (Sat)
About Le Chocolat Alain Ducasse
A Paris-based chocolate specialist created by French chef Alain Ducasse. Carefully selecting cacao beans from around the world, every step from bean roasting to finished chocolate is manufactured using traditional methods passed down through generations at ateliers in Paris and Tokyo. Products are crafted with time and care to express the origin and unique character of each bean.
Le Chocolat Alain Ducasse, which opened in the Bastille district in central Paris, established its first chocolate atelier outside France in Nihombashi, Tokyo, in March 2018. Currently operating five boutiques in Japan (Tokyo Atelier, Nihombashi Takashimaya, Daimaru Shinsaibashi, Haneda Airport, Shibuya Scramble Square) and an online boutique. The Tokyo Atelier features an eat-in dessert salon "Le Salon" offering chocolate desserts and drinks. Shibuya Scramble Square and Daimaru Shinsaibashi locations also provide soft serve and drinks in eat-in spaces. In October 2024, sister brand biscuit boutique Le Biscuit Alain Ducasse Tokyo opened in Nihombashi, Tokyo (subsequently expanding to Shibuya Scramble Square, Haneda Airport, Daimaru Shinsaibashi, and Nihombashi Takashimaya).
Official website: https://lechocolat-alainducasse.jp/
Instagram: https://www.instagram.com/lechocolatalainducassejapan/
Tokyo Atelier
Distinctive geometric design chocolate bars
About Le Biscuit Alain Ducasse
A biscuit specialist opened by renowned chef Alain Ducasse in Paris in September 2022. Le Biscuit Alain Ducasse Tokyo opened in Nihombashi, Tokyo, in October 2024 as the world's first international location. Pursuing the flavors envisioned by master craftsman Alain Ducasse through uncompromising ingredient selection, skilled artisan techniques, and a culinary approach with precise recipes that maximize ingredient characteristics. The biscuits feature complex layered textures with ultimate flavors. A unique feature of the brand is the use of house-made chocolate, ganache, and praline from sister store Le Chocolat Alain Ducasse.
Official website: https://lechocolat-alainducasse.jp/le-biscuit
Instagram: https://www.instagram.com/lebiscuitalainducassejapan/
Alain Ducasse
Born in the Landes region of France in 1956, raised on a farm surrounded by the bounty of the land, developing refined taste from childhood. Entering the culinary world at age 16, he trained under renowned chefs including Michel Guérard and Alain Chapel. In 1988, he became executive chef of "Le Louis XV" at Monaco's prestigious Hôtel de Paris. In 1990, at age 33, he achieved three Michelin stars (the first such achievement for a hotel restaurant). In 1998, his Paris restaurant "Alain Ducasse" also received three stars, earning six stars simultaneously. After stepping back from the kitchen, he continued guiding not only recipes but also interior design, tableware, and kitchen design concepts. He currently oversees approximately 30 restaurants across eight countries, from bistros to three-star establishments. Additionally, he founded the international culinary and pastry institution "Ducasse Éducation" for French cuisine preservation and training future chefs, and has expanded various visions in food service and hospitality, including chocolate, coffee, biscuit, and ice cream specialty shops.
Patrick Pailler
Executive Chef Chocolatier & Pâtissier, Tokyo Atelier
After serving as Executive Pastry Chef at Fauchon Paris and Executive Pastry Chef of Pastry Creations at Café Pouchkine in Paris, he joined Le Chocolat Alain Ducasse as Executive Chef Chocolatier & Pâtissier in September 2021. From October 2024, he also oversees Le Biscuit Alain Ducasse. At the Tokyo Atelier, he supervises three departments - chocolate, pastry, and baked goods - plus biscuit manufacturing, expressing the world of Le Chocolat Alain Ducasse and Le Biscuit Alain Ducasse through exceptional technical skill and creative talent.
Right: Alain Ducasse / Left: Patrick Pailler
