Patrick Lemesle - Chef
Originally hailing from Normandy, France, Patrick began his trade in a local Patisserie Shop where he developed his passion for the culinary arts. To further his studies, Patrick moved to Paris where he enrolled as one of the first employees at the now world renowned “Maison Kaiser”. Starting from 1988, Patrick spent seven years as an executive chef in the confectionery department of Maison Kaiser and was responsible for opening new stores and designing new products. From 2006 to to 2017, Patrick was recruited by the prestigious French cooking school “Le Cordon Bleu” where he was in charge of confectionery courses as a technical director.
After leaving Le Cordon Bleu, Patrick then traveled to China, Shenzhen where he worked at the Flore School of Pastry before returning to Tokyo where he opened his own Patisserie Shop “Le Coin Vert” in the quaint streets of Kagurazaka. Since its inception, Patrick has used Le Coin Vert as a platform to lend on his almost 40 years of experience as a patisserie chef. Producing some the finest culinary creations learned from the most distinguished patisserie shops and schools around the world. This includes petits gateaux, entremets, tarts, gateaux de voyage, gift items, viennoiseries and traditional french breads like fougasses/sourdough baguette and pains de campagne.
Custom Orders
Patrick has decades of experience working with various culinary design, techniques, ingredients and world class colleagues. He has experience baking wedding, seasonal, ad-hoc patisseries and cakes. Patrick and the staff at Le Coin Vert are available to discuss your requirements in Japanese, French or English.
Birthday Cakes
The majority of our custom orders are Birthday Cakes. We recommend 4 different cakes and we can add a message or candles depending on your needs.
Fraisier
12 cm – ¥3,240
15 cm – ¥4,644
18 cm – ¥6,264
21 cm – ¥7,344
Noir Desir
12 cm – ¥3,020
15 cm – ¥4,104
18 cm – ¥5,832
21 cm – ¥7,020
Tarte citron
15 cm – ¥3,456
18 cm – ¥4,536
21 cm – ¥5,616
Cassis
12 cm – ¥3,348
15 cm – ¥4,428
18 cm – ¥6,156
21 cm – ¥7,695
Candles ———— ¥130
Message plate —-¥100
Cookies
Our customers favourite. Please choose from the selection below, order them from our contact page or better still, come visit us at our shop.
Diamants Vanille Box
¥1200
Cookie coated with cassonade sugar
Diamants Chocolate Box
¥1200
Cookie coated with cassonade sugar
Fruits Guimauve 6 PC
¥850
Fluffy guimauve with 4 kinds of fruits flavors
Fruits guimauve 12PC
¥1650
Fluffy guimauves with 4 kinds of fruits flavors
Fruits Meringues (Small)
¥330
Fruits flavored meringue
Fruits Meringues (Large)
¥540
Fruits flavored meringues
Diamants Vanille Set
¥760
5 diamants vanille
Diamants Chocolate Set
¥760
5 chocolate diamants
Financier Amande
¥240
Financier vanilla and almond flavor
Financier Caramel
¥250
Financier with caramel flavor
Financier Pistache
¥280
Financier with pistache paste
Financier Earl Grey
¥260
Financier with earl grey tea leaves
Financier Noisette
¥290
Financier with home made praline and roasted hazelnut
Gift Box XS
~¥2000
Cookies box (6~8 PC)
Gift Box M
~¥2500
Cookies box (8~10 PC)
Traditional Baguette
Baguette is a classic French loaf of bread that is characterized by its long, thin shape and crispy crust. French baguette is a lean dough, meaning there is no fat present in the dough, which creates a chewy texture inside of the loaf.
Campagne
Pain de campagne (“country bread” in French), also called “sourdough bread”is a larger round loaf with natural leavening and baker’s yeast, salt and water.
The crust tastes unique and the moisture inside lends to an array of different flavors.
Chocolate Croissant
Le Coin Vert Chocolate croissants are made using a special technique which creates 2 different layers inside the croissant, later adding a dark chocolate ganache filling.
Framboise Croissant
Framboise croissants are made using a special technique which creates 2 different layers inside the croissant, later adding a home made framboise cremeux filling.
Kouign Aman
Kouign-aman originally comes from Bretagne in France, it’s a type of croissant dough with butter and salt caramelized in a special mold. Chef’s personal favourite and highly recommended.
Signature Seasonal Creations
Patrick is often asked what gives him inspiration to make his unique creations. Drawing influences from Paris to Japan and Japan to China, Patrick draws inspirations from the beauty in the world he sees around him delivering unique French creations tailored to his Japanese clientele.
Eclair Halloween *October Special*
¥630
Choux dough, Orange cream, Orange jam, Pumpkin cream
Noir Desir
¥660
Four unique layers merge to create the ultimate chocolate cake.
Cassis Vanille
¥680
Cassis and Blueberry Mousse mouth watering treat.
Eeal-Grey Peaches
¥680
Chocolate cookie, earl grey dacquoise, earl grey creamy, peach jelly, earl grey milk chocolate moouse, milk chocolate glaze
Sicile
¥710
Pistachio Crumble, Strawberry Soft Sponge, Pistachio, Kirsch Mousse, Strawberry Compote, Pistachio Siphon Sponge & Pistachio whipped Ganache.
Baba Rhum Raisins
¥500
Baba dough with rum, rum raisins creamy, chantilly cream rum, rum.
Exotique
¥710
Almond cookie, mango orange soft sponge, apricot passion mango vanilla mousse, mango creamy, coconuts fine, white chocolate vanilla whipped ganache.
Chou Cream Vanilla
¥460
Whipped cream with vanilla sandwiched between two sponge layers
Tartelette Citron
¥560
A classic meringue cake that's crispy and full of summer zest.
Mont Vert
¥770
Lady finger sponge, Swiss meringue, Chestnut cream, Chestnut gel, blackcurrant compote & Chantilly cream.
Cream Cheese Apricot
¥620
Crumble, Joconde Sponge, Orange/Contreau Jam, Lemon Cream Cheese Mousse, Apricot Jelly, Cointreau/Mascarpone Whipped Cream & White Chocolate.
Paris Brest
¥630
Craquelin cookie, choux dough, praline, caramelized hazelnuts, praline cream
Tartelette Chocolat
¥600
Chocolate sable dough, tonka black ganache, chocolate pearls, black chocolate whipped ganache, black glaze, cocoa nibs.
