Jean-Paul Hevin will be releasing "Apero Gourmand JPH + AM," a selection of items from its monthly selection for August, featuring the pairing of "Summer Pear Nectar" with chocolate. The sale will run from August 1st to 31st.

This is the latest addition to the "Apero Gourmand JPH + AM" collaboration line with Alain Milliat, which has been available since May of this year. All menu items use William pears, creating a menu perfect for enjoying "apéro," the French tradition of enjoying an aperitif and finger food in the afternoon.

The eat-in space, Bar à Chocolat, will offer three new menu items. The "Apero Gourmand Affogato Poire" (1,296 yen) serves pear nectar with salted caramel-flavored ice cream. Enjoy it over ice cream and enjoy the gentle acidity of the pear for a refreshing aftertaste.

The "Apéro Gourmand Menu Delices d'Eté" (1,741 yen) offers two types of chocolate: caramel-flavored milk chocolate "Manon" and "Rocher," an almond and hazelnut praline topped with nougatine. These are paired with a champagne cocktail blended with summer pear nectar.

The "Apéro Gourmand Menu Brise d'Eté" (1,534 yen) features "Mousse au Caramel Salé," made with traditional Guérande salt, accompanied by a non-alcoholic summer pear cocktail. The exquisite marriage of cacao, caramel, and pear evokes the image of a pear bellerene.

The "Coffret Apéro Gourmand Outou" (4,083 yen) is also available as a takeout menu. The new cake, "Cake au Poire," combines pear and fig, with a touch of Calvados, which pairs beautifully with the pear. It's packaged in a single coffret along with "Sable Chocolat" and Summer Pear Nectar. Meanwhile, the online-only version of this product, "Coffret Apéro Gourmand Outou Web Exclusive" (5,122 yen), comes with "Orangettes," chocolate-covered orange peel preserved in syrup, instead of "Sable Chocolat." Furthermore, "Best of d'ete," which offers a different verrine each month, has prepared a new product, "Verrine Kiwi Gengembre" (749 yen), perfect for concluding the campaign. Its three-layer structure features kiwi jelly, with a pulpy texture, sandwiched between chocolate mousse, and a spicy flavor with added ginger, perfectly suited to the summer weather.

Other options include the classic "Verrine Chocolat Cafe" (681 yen), which is characterized by its deep flavor created by layering coffee cream and chocolate mousse, and "Verrine Aiule" (698 yen), which is inspired by a tropical resort with its combination of raspberry and ananas passion mango.