Hoshino Resorts Karuizawa Hotel Bleston Court is introducing "Dessert de épices," a dessert course featuring fruit and fragrant spices for a fall experience. This limited-time course will be available every Friday, Saturday, and Sunday from October 12th to 28th.


"Dessert de épices" uses multiple seasonal fruits, making it a special dessert course available only during the fall, when aromatic ingredients are plentiful. To enhance the fruit's aroma, the course deliberately combines distinctive spices for a deep, rich flavor.

The course, which uses fruits and spices on each dish, consists of five dishes. The first dish is "Among Falling Leaves," which combines persimmon and crema catalana (a Spanish dessert similar to crème brûlée) and is served in an eye-catching persimmon dish. The crema catalana uses fenugreek, which has a sweet aroma similar to maple syrup, to bring out the sweetness of the persimmon, while the marmalade and compote use the refreshing flavor of cardamom to add a cool sensation to the sweetness of the persimmon.


The second item, "Autumn Transition," is a unique "edible chai"—chai bavarois wrapped in thinly sliced apples. The bavarois's diverse aromas, a combination of cinnamon, sweet and mellow cloves, and refreshing cardamom, create an exquisite harmony with the apples. The third dish, "Grape Field," is a creme d'ange (a type of cheesecake) with two types of grapes blooming on the plate: purple Nagano Purple and green Shine Muscat. It is accented with just the right amount of spicy mountain pepper and refreshing lemon pepper.
The fourth item, "Autumn Moonlit Night," can also be ordered individually (¥1,200), and is a warm chestnut soufflé. The soufflé, made with hazelnuts (a type of nut) and juniper peel (dried orange peel), is topped with ground cherries paste, powdered green lemon peel, and chestnuts. The warm sweetness of the chestnut and the refreshing aroma of the juniper peel and ground cherries add depth to the flavor.

The fifth dish is "Gifts from the Forest," a collection of adorable bite-sized sweets, delicate in both taste and design. The course concludes with five types of mignardises, including financiers, fruit pâte de fruits (jelly sweets), and tarts.

In the pleasant autumn breeze, why not enjoy an elegant dessert break on the open terrace, gazing at the autumn leaves?