ANA Crowne Plaza Hotel Chitose's first-floor all-day dining restaurant, Haskap the Garden, will be hosting a "Sweets & Lunch Buffet: Artisan's Feast - Winter Desserts and Stone Oven Recipes" exclusively on weekends and holidays from January 10th (Sat) to February 28th (Sat), 2026.

At this lunch buffet, Chief Pastry Chef Naito Takashi and Pastry Chef Sawada Yasuhide, who joined the team this winter, will present a feast themed around "winter desserts."
The sweets, each made with the sensibility and skill of each chef, blend beautifully together. Furthermore, the menu created by Haskap The Garden's head chef, Yamamoto Akinori, uses a Staub (stone oven), a cooking tool originating in the Alsace region of northeastern France. With the aim of "bringing happiness to the dining table," he brings out the flavor of the ingredients, creating dishes that are fragrant and warm.

Also, the "Chef's Special Menu" that changes weekly is a highlight. In addition to freshly prepared dishes and sweets served from the open kitchen, recipes that can be recreated at home are also revealed. It is not just a "tasting" experience, but also a "learning" one. When the chef is in the restaurant, you can enjoy a direct conversation and learn about his thoughts and dedication.

■Chef's special menu changes every week
Chief pastry chef Takashi Naito's sweets fully express the techniques he developed during his time training in France, such as "Caramelized Apples with Rosemary," which are slowly caramelized apples with the aroma of rosemary, and "Gâteau au Chocolat Nancy," a traditional confectionery from the Lorraine region of France, which has a fragrant almond flavor and a rich chocolate taste.
New pastry chef Sawada Yasuhide will be serving sweets that make the most of the natural flavors of the ingredients, such as the smooth and melt-in-your-mouth "Chocolat Pudding" and the "Tarte Alsacienne (Alsatian-style apple tart)," made by arranging apples in a tart crust and pouring rich cream over it before baking.
Meanwhile, Haskap The Garden's head chef, Akinori Yamamoto, will be serving up mouthwatering dishes that are particular about both appearance and texture, including a "nagaimo and bacon quiche" that is baked in a "Staub" (stone oven) to be fragrant on the outside and fluffy on the inside, and a dish of "Tara Brandade," a traditional southern French dish made by smoothly kneading cod and potatoes, served with garlic toast.

A special menu that changes weekly, combining the traditions and techniques of various regions of France with the chefs' individuality and playfulness.
With each taste, you will discover something new and appreciate the depth of the food and sweets.
Please enjoy this winter-only feast, woven together with the skill and passion of our artisans, with all your senses.

[Winter desserts]
Blancmange yogurt and orange jelly / Charlotte Paradis / Soufflé cheesecake /
Chocolate raspberry mousse / chocolate gateau / beignet etc.

[Stone oven cuisine and other dishes]
Onion Tarte Flambée / Salsiccia and Polenta Gratine / Seafood Bouillabaisse Style /
Japanese-style stewed beef belly and radish / Alsatian-style choucroute / Spicy chicken nasi goreng, etc.

[Weekly special menu]
1/10 (Sat) - 1/12 (Mon/Holiday)
Chef Naito's Caramelized Apples with Rosemary
Chef Yamamoto's Nagaimo and Bacon Quiche
January 17th (Sat) and 18th (Sun) Chef Sawada's Chocolate Pudding
January 24th (Sat) and 25th (Sun) Chef Naito Gateau Chocolat Nancy
January 31st (Sat) and February 1st (Sun) Chef Yamamoto's Cod Brandade with Garlic Toast
February 7th (Sat) and 8th (Sun) Chef Sawada's Tarte Alsacienne (Alsace-style apple tart)
February 11th (Wednesday, holiday), February 14th (Saturday), February 15th (Sunday) Chef Naito Case au Chocolat Marmalade (Orange and Lemon Marmalade)
February 21st (Sat) and 22nd (Sun) Chef Yamamoto Soufflé Omelette (Mont Saint-Michel style) Salad
February 23rd (Monday, holiday) and 28th (Saturday) Chef Naito Gateau aux Pommes Caramel (pound cake with apple caramel)

*The contents may change without notice. *The photo is for illustrative purposes only.