Blending Hokkaido ingredients with the essence of Paris, unveiling it at the spring tasting event

Participating in the Paris training program from Sapporo Park Hotel this time was Kenichi Sato, who serves as head chef. He has 33 years of experience at the Park Hotel kitchen, but he said, "There are many things to learn no matter how old you are. In Paris, everything was new and fresh. I was also impressed by the chef's attention to each ingredient and his pursuit of excellence," he says.

He joined the training program one day before the grand opening of Blanc. He was blessed with the experience of being involved in the opening of a new restaurant that was attracting attention from around the world.

"I learned a lot about the chef's pursuit of making the most of every ingredient. On my days off, I visited starred restaurants and boulangerie, searched for ingredients at marchés and supermarkets, and cooked at the apartment where I was staying." Mr. Sato's cuisine, which has been refined by combining his experience in France with Hokkaido ingredients, will be served at the Tasting Event to be held from March 26 to 29 at Terrace Restaurant Piare in Sapporo Park Hotel.

"It is my role to pass on the experience I gained in Paris to the younger generation," he says.