Jean-Paul Hevin is selling a new summer-only dessert, combining chocolate with tomatoes, a seasonal ingredient, from July 1st. The lineup includes four desserts: Glace Pire au Chocolat Tomato (1,200 yen), a frozen chocolate topped with ripe fruit tomato jelly with basil and fresh cream with a subtle tartness from sherry vinegar; Chocolat Glacée Tomato Basil (1,500 yen), topped with fresh cream accented with sherry vinegar and tomatoes; Macaron Tomato in (260 yen), a tomato-flavored ganache sandwiched between colorful macaron pastry; and Pâte de Fruits Tomato Verte Groseille (241 yen), made with green tomatoes, characterized by their refreshing tartness, and red currants, with a simple sweet and sour taste.

The "Glace Pire au Chocolat Tomato" and "Chocolat Glacé Tomato Basil" will be available at the eat-in space "Bar à Chocolat" until July 31st, and the "Macaron Tomato in" and "Pâté de Fruit Tomato Verte Groseille" will be available at all Jean-Paul Hévin boutiques until August 31st.