ANA Crowne Plaza Hotel Chitose "Haskap The Garden" all-day dining on the 1st floor will hold "Autumn Sweets & Chef's Chinese Buffet" from October 1 to 31, 2024. ANA Crowne Plaza Hotel Chitose will hold "Autumn Sweets & Chef's Chinese Buffet" from October 1 to 31, 2024.

The "Sweets & Lunch Buffet" has been held for three consecutive months from September to November.
Each month, pastry chef Takashi Naito will be presenting a different theme, featuring his favorite sweets and the chefs' favorite dishes, as well as "selfish" menus that they really want to make.

For October, the second installment, Naito's sweets using sweet potatoes, chestnuts, and pumpkins, which are representative autumn ingredients, and Chinese cuisine prepared by Toshinori Sasaki, the head chef of the banquet, using vegetables from Chitose with the cooperation of the Chitose City Green Tourism Liaison Council, will be offered, making use of the natural flavor of vegetables.
The "Mont Blanc Shortcake," a glass sweet with a generous layer of Chantilly cream and Mont Blanc cream on top of chestnuts, and the "Mont Blanc Parfait" with its rich Mont Blanc mousse, as well as "Madeleines" and "Financier" with pumpkin paste are also available.
Naito said, "In October, known as the harvest festival, we hope that people will enjoy our sweets that bring out the natural flavors of the ingredients, such as the deliciousness and natural sweetness of seasonal vegetables. He adds, "We hope you will enjoy our sweets that bring out the natural flavors and natural sweetness of the seasonal vegetables.
The dishes include "Farmer's steamed vegetables with three kinds of sauces" to enjoy seasonal vegetables delivered from Chitose farmers with special sauces (sesame-scented sticky sauce, spicy Chinese dip with homemade hot oil and mayonnaise, refreshing sansho salt, and three kinds of sauces to suit vegetables), "Chitose vegetables with five-meat starchy sauce", "Chitose vegetables with Yakisoba noodles, shrimp and dried fruit mayonnaise, and the "Chitose Vegetable Cantonese Pot-au-feu with Black Wagyu Beef," which appears on Sasaki's "selfish" list on an irregular basis.

The third buffet, "Pink Sweets & Executive Chef's Selfish Buffet" will be held in November.
We hope you will look forward to the "Sweets & Lunch Buffet," which will be presented with a different theme each month for three consecutive months.

■Sweets Menu
Blancmange yogurt and grape jelly / Blancmange yogurt and fruit mix jelly / Blancmange yogurt and grape jelly / Blancmange yogurt and fruit mix jelly
Mont Blanc Shortcake / Petit Tart (Sweet Potato, Mont Blanc, etc.)/
Mont Blanc parfait, pumpkin pudding, Mont Blanc sheet cake
Madeleine Potiron (pumpkin) / Financier Potiron (pumpkin)
Kabocha mousse and Daifuku, etc.

Chef's Chinese Menu
Shrimp and dried fruits with mayonnaise / Farmer's steamed vegetables with three kinds of sauces / Shrimp with chili sauce / Chitose vegetables
Shrimp with Chili Sauce / Chitose Vegetable Fried Noodles with Gomoku Ankake / Wok-fried Pork and Vegetables with Black Miso Sauce / Black Wagyu Beef and Chitose Vegetable
Wagyu Beef and Chitose Vegetables Cantonese Pot-au-feu (irregular), etc.

The contents are subject to change without notice. *Pictures are for reference only.