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Bebechan × Charles-Henry : Pre-Opening 10th Anniversary BONJOUR FRANCE 2025
Event ended.
Let’s celebrate the 10th Anniversary of BONJOUR FRANCE together with Bebechan × Charles-Henry!
On the occasion of the 10th anniversary of BONJOUR FRANCE,
we are hosting an exclusive pre-opening event with Bebe-chan and Charles-Henry
at the modern French café "Charles-Henry" in Daikanyama.
Let's celebrate these 10 years together with Charles-Henry's exquisite tarts,
which bring the elegant beauty of France and the harmony of Japan!
*The event is limited to 30 guests (by invitation only).
Event details
At 7:00 pm, owners Bebechan and Charles Henry will give a welcome speech.
Date and time : Friday, February 21, 2025, from 7:00 pm to 9:00 pm (Doors open at 6:30 pm)
6:30 PM: Doors open
7:00 PM: Opening speech by Charles-Henry and Bebechan
7:30 PM: Demonstration by Charles-Henry
Location : 1 Chome-35-14 Ebisunishi, Shibuya, Tokyo 150-0021, Japan (1-minute walk from Daikan-yama station)
Menu
- Quiche Salmon spinach pink berry, lemon
- Soba foccacia, avocado, coppa, goat cheese, arugula
- hot tartlet, beef cheek confit in red wine, celery mousse, chives
- Tiramisu coffee bean
- Fleur vanille praliné
- Mini lemon tart
- Fleur Mikan
- Strawberry tartlet
- Fleur Chocolat
(The menu offered may be modifié)
Collaboration
Bebechan
Bebechan is a French Youtuber, originally from Nice, living in Japan. His YouTube channel "Bebechan - French in Japan" has over 650,000 subscribers, and he has over one million followers on social media. He shares the charm of Japan and the wonders of Japanese culture through a French lens. Aiming to become a bridge between Japan and France, he is also developing activities focusing on the charms of both countries: in 2023 he published his first book, “French People Don't Say Bonjour.'', and in 2024, he opened a cake shop called “Charles-Henry” in Daikanyama, Tokyo.
Charles-Henry Lebourg - Owner-Chef of Charles-Henry
Charles-Henry was born into a Normandy farming family where homemade livestock, vegetables, and fruits were the norm. Even the butter used by his grandmother was homemade, and at the age of four he decided to become a chef. He honed his skills under Joël Robuchon and was fascinated by the artisanal handiwork that led him to pastry. After training in Michelin-starred kitchens around the world, Charles-Henry had a dream of opening his own restaurant in Japan, and in April 2024, he finally opened his long-awaited café, French Modern Café “Charles-Henry” in Daikanyama, Tokyo.
A place where French elegance meets Japanese harmony
Charles-Henry's pastries are created out of a deep respect for French artistry and Japanese delicacy. Each pastry embodies a mastered craftsmanship, carefully selected ingredients, and a deep appreciation for beauty that transcends cultures.
More information about Charles-Henry :
Press release « Bebechan×Charles-Henry Pre-Opening 10th Anniversary»
Contact
Mayu HANDA Director, BONJOUR FRANCE
m.handa(@)ccifj.or.jp (Français/Japonais)
Miho BAYON Coordinator, BONJOUR FRANCE
bonjour-france(@)ccifj.or.jp (Français/Japonais)
Event Location
