Creating dishes unique to Hokkaido, with the added touch of Parisian essence

"I learnt Chef Shinichi Sato's culinary philosophy, and everything about my five-week stay was very stimulating, from eating at starred restaurants, to working with chefs of different nationalities, to shopping at the marché. I am now more motivated to cook," said Sou Kitagaki, 13 years of cooking experience at Sapporo Grand Hotel, who participated in the training program.

"I heard that Chef Shinichi Sato fell in love with French ingredients and mastered cooking in Paris. It was a great learning experience for me to experience his philosophy," said Mr. Kitagaki. He actively interacted with the staff, including going out to eat with them, and developed his culinary sensibilities.

"We learnt many new techniques and ideas in France, but at the same time, it gave us confidence that what we have been building up at Sapporo Grand Hotel was right," he said.

"I will apply the essence I absorbed in Paris to Hokkaido's ingredients and deliver dishes that satisfy our customers." Until April 26, the Northern Terrace Diner restaurant at Sapporo Grand Hotel is offering a dinner course that includes dishes learned at Blanc.