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Patisserie Potager

Patisserie Potager
Field:
Confectionery
Location:
Meguro-ku, Tokyo

The Revolution & Challenge of Vegetables

Potager means “Kitchen Garden” in French. Potager’s concept revolves around using vegetables as the main ingredient in putting together tasty, healthy, creative and aesthetically appealing food creations. Begun in 2006 as a patisserie in the quaint Naka-meguro area of Tokyo, Pàtisserie Potager quickly became very popular. Following its success, founder Chef Aya became a Japanese icon and celebrity with many cookbooks to her name plus countless media interviews and TV appearances.

Patisserie Potager

Tomato Curry Flavored Vegetable Rice Crackers

Potager, a patisserie that specializes in sweets made from vegetables, is proud to present Tomato Curry flavored Vegetable Rice Crackers. To prepare them, Koshihikari rice is used, a variety considered by connoisseurs to be the very best Japanese rice. Firstly, the grains of rice are lightly fried. Tomatoes, carefully selected for their delicious flavor, are then stewed with onion and a mixture of spices, including ginger. The preparation is complete when the rich, fragrant, aroma of tomato curry appears. We sincerely hope that you will enjoy this elegant combination of tomato and spices.
Patisserie Potager

Aya Kakisawa

Grand Chef
Aya Kakisawa

Chef Aya studied French cuisine at Gakushuin University in Tokyo and supplemented her education by taking a short learning attachment at the prestigious Ritz Escoffier cooking school in Paris, France. After graduation, Chef Aya wanted to create delicious, healthy dishes and established "Organic Veggie Cafe Inoui" in 2003, a shop that offered vegetable-centered meals and sweets. In 2006, with the hope of further conveying the charm of vegetables that she learned through her connections with organic vegetable farmers, Chef Aya opened the world's first vegetable-based sweets specialty store, "Pàtisserie Potager”. She has a strong interest in food education in relation to healthy eating and farming, and conducts farm support activities. She has written cookbooks, holds healthy eating education seminars at elementary schools, and conducts hands-on tours of vegetable producing areas as well as gives lectures in cooking.

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