Newly launched sweets showcase the best of Hokkaido

One year since the concept was born, five months since the coaching from Chef Kazutoshi Narita began, the sweets collaboration with the French international gastronomic guidebook Gault & Millau was revealed to the public. With an astonishing view of the autumn foliage in the garden of Sapporo Park Hotel’s Terrace Room, a press tasting event was held on October 18, 2018, for the Best Pastry 2018, One and Only Sweets from Hokkaido.

The venue was buzzing with activity ahead of the special event as staff and the pâtissiers from the Sapporo Grand Hotel and the Sapporo Park Hotel prepared the glamorous venue to be ready in time for their guests. The pâtissiers, specialists in amezaiku, or Japanese candy craft artistry, began earnestly making the delicate desserts from early morning.

In addition to the new creations, the venue was adorned with an elaborate cake tower alongside booths for Champagne Laurent Perrier and Gault & Millau. Members of the media and numerous influencers were in attendance, and all enjoyed the experience.

Sixty guests were greeted with Champagne and welcome food. Following the organizers’ greeting, Chef Narita presented his dessert concept to the audience.
Pâtissier Takada from the Sapporo Grand Hotel and pâtissier Asai from Sapporo Park Hotel, who created desserts as well, also spoke about the inspiring process of developing the new creations. They both happily encouraged the guests not to miss this chance to taste the beautiful desserts they worked so hard on.
Champagne Laurent Perrier treated guests to a Champagne and sweets pairing. The Japan office ambassador, Mr. Philippe, gathered everyone, and with one united voice, toasted the successful launch with a joyful "Santé!"

The sweets unveiled at the press tasting event will be sold at Sapporo Park Hotel's School Truffle from November 1. The rich aroma of truffles complemented the amezaiku-covered milk mousse. Guests at the tasting event spoke wonders about the new desserts, commenting that they loved everything from the texture of the amezaiku to the variety of flavors presented on a single plate, noting that the sweets, truffles and Champagne were a perfect combination.

Chef Narita moved from table to table, interacting and requesting feedback from guests.
“Chef Narita created an arrangement that I never tasted before,” commented one attendee.

"It was a wonderful experience," said the pâtissier Asai.
"This morning, Chef Narita said to me a simple word, ’perfect,’ and I knew I had a worthwhile challenge."

The pâtissier Takada, who was representing the Sucre Fruits Rouge, a members-only advanced tasting event held later in the evening, added with enthusiasm: "It was a great stimulus. I now want to present that to our members."

The French gastronomic guide Gault & Millau, which issued a Hokkaido edition in February 2019, is more than just about food, it is about cherishing a terroir and the producers who support it.

As the project was implemented in collaboration with Gault & Millau, during the after-party talk show, Gault & Millau Japan's editor-in-chief Mr. Shunji Miyagawa and Chef Narita held a joint discussion. Mr. Miyagawa asked Chef Narita what makes Hokkaido produce so amazing, to which Chef Narita replied, "What is grown in a harsh environment is powerful. Adding the feelings of the producers into the food, this is how you get to emphasize the originality of the terroir."

You can enjoy the amazing sweet creations by Chef Narita and his team only in November at Sapporo Grand Hotel and Sapporo Park Hotel. Brought together in marriage with Champagne, this is a new way to experience sweets that borders on the sublime.