Shangri-La Tokyo Introduces Early Summer Limited Menu Featuring Pierre Marcolini Chocolates

Shangri-La Tokyo (Location: Marunouchi, Chiyoda-ku, Tokyo; General Manager: Matthias Sutter), which welcomes guests with heartfelt hospitality as if caring for family, will offer the "Chocolat Tropical Fruit Parfait" and two types of dessert cocktails using chocolates from Pierre Marcolini, a chocolatier by appointment to the Belgian Royal Court, at The Lobby Lounge on the 28th floor, for a limited period from Friday, May 1st to Tuesday, June 30th.

This season's new parfait, the "Chocolat Tropical Fruit Parfait," is a unique creation from Shangri-La Tokyo that embodies an oriental essence. It combines Pierre Marcolini's cacao-focused chocolates with the acidity of tropical fruits and lime, incorporating almond tofu and the hotel's original Himalayan blend tea ganache.

The layered parfait features smooth almond tofu at the bottom of the glass, topped with a banana and mango passion coulis known for its sweet and sour fruitiness, followed by moist brownies and Himalayan blend tea ganache. Chocolate bars, chocolate cards, and fragrant praline feuilletine are added for textural accents. The top is adorned with mango and pineapple marinated in lime zest, and a fruity mango passion sorbet. The parfait is finished with chocolate chantilly, tuile cacao, two types of chocolate bars (Noir & Milk), and Pierre Marcolini's iconic red heart, "Cœur Framboise."

Alongside the parfait, The Lobby Lounge will also offer two dessert cocktails that express the allure of Pierre Marcolini.

[Noir Diplomatie] A dessert cocktail inspired by Pierre Marcolini, a leading Belgian chocolatier, with a theme of "Belgium x Japan." It evokes "Jenever," a Belgian distilled spirit known for its smoky flavor, by combining gin, domestic whiskey, Pierre Marcolini's chocolate drink, and espresso, finished with bitters. It is characterized by a bittersweet, mature impression.

[Ruby Velvet] A drink themed around Pierre Marcolini's world. It uses rum infused with raspberry tea as a base, combined with fresh raspberries, Pierre Marcolini's chocolate drink, and white chocolate liqueur, topped with Pierre Marcolini's iconic red heart, "Cœur Framboise."