late breakfast with toasted brioche with chocolate & strawberry-mint confiture from el ceibo;
tea break with a selection of green tea chocolate: matcha and hojicha truffles and hojicha thins from nakamura tokichi honten, plus white chocolate ganache and matcha-yuzu ganache, a special collaboration by kyoto's nakamura tokichi and belgian marc ducobu.
hope you are all having a lovely weekend - and have a good week, too! -c x
