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Chefs and Pâtissiers Overjoyed
with Their Guests' Reaction

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."