Best Pastry 2018 – A One-of-a-Kind Sweet from Hokkaido

The sweets are created by Kazutoshi Narita, winner of numerous restaurant-ranking honors as well as the Gault et Millau Japon 2018 Best Pastry Chef award. Together with Sapporo Grand Hotel and Sapporo Park Hotel, he has jointly created a special winter sweet using Hokkaido ingredients, sold for a limited time at both hotels from Thursday, November 1. Through a pairing with Champagne from “Laurent-Perrier,” one of France's leading houses, the event also proposes new ways to enjoy sweets and drinks.

Under the concept “changing the future through the value of regions,” GRANVISTA Hotels & Resorts – which operates hotels and resort facilities mainly in Sapporo – and “Gault et Millau,” which spotlights cuisine that makes the most of ingredients unique to a place under the keyword “terroir,” found their philosophies aligned, leading to this collaboration.

At this event, Gault et Millau Japon will hold, ahead of the rest of the country, the press announcement of “Gault et Millau 2019” and the Hokkaido Terroir Award ceremony. We would be delighted if many people came to learn about this guide – in order to convey the value and efforts of the chefs and producers who, with ingredients unique to cool-climate Hokkaido, honor the local terroir in their own cooking and ingredient-making.

Through this collaboration, we hope to bring energy to the people of Hokkaido affected by the “2018 Hokkaido Eastern Iburi Earthquake” of September 6, and – through “food” – to convey Hokkaido's appeal beyond the prefecture and create opportunities to visit the region.

For details of this event and the sale of the sweets, please see below.
http://www.granvista.co.jp/smp/release/detail/20180925.php