Hoshino Resorts Karuizawa Hotel Bleston Court's Christmas-only dessert course "Episode de Noel" - Enjoy a special moment! [Report] | GOURMET

The Lounge at Hoshino Resorts Karuizawa Hotel Bleston Court will be offering a Christmas-only dessert course called "Episode de Noël" from December 13th to 25th. Guests can enjoy a total of four desserts inspired by Christmas-related stories, paired with drinks.

Episode de Noël
A sophisticated Christmas in the church town of Karuizawa

First Item: "Christmas Candle"
You'll be enchanted by its fantastical appearance.

The first item is "Christmas Candle," a dessert inspired by a warm candle lit on a snowy Christmas day. Orange and kumquat fruits represent "candlelight," while white nougat glacé and orange-scented espuma (foam) represent "snow." By the way, nougat glacé is a cold dessert similar to ice cream, made with honey, fresh cream, meringue, sour cherries, Kyoho grapes, and other dried fruits. The cream is very smooth, and you can really taste the texture of the fruit.

The pairing drink for the "Christmas Candle" is L'Artisan Dute's Sparkling White Tea. This time, I ordered a non-alcoholic pairing menu, but they apparently also offer alcoholic pairing drinks. I enjoyed it while looking out the window at The Lounge.

The second dish is "Christmas Candle."
It is made using red-fleshed apples of the "Nakano no Kirameki" variety, which are characterized by their yellow skin.
The second dish is "Christmas Present," a dessert inspired by a gift from Santa Claus. The excitement when this basket is brought to the table is incredible! It will make you feel happy. The dessert is served in a bowl hollowed out from a red-fleshed apple, and opening the lid reveals the adorable sweet treat. Inside is a sweet, warm pain perdu (French toast) filled with apples baked with butter and cinnamon, semi-dried Kyoho grapes, and sweet, warm pain perdu. The flower on top is an edible dianthus, so cute it's almost a shame to eat it. Try pairing the small cubes of pain perdu with fruit. The fresh aroma and gentle sweetness are sure to soothe your soul. The pairing drink is apple tea, which is served with both dishes 2 and 3.

Third dish: "Jingle Bells"The vin chaud is flash-frozen in front of your guests using liquid nitrogen! It becomes a sorbet-like substance. The third dish was "Jingle Bells," a fresh pear coated in a delicate caramelized coating and seasoned with spices. It was by far the best of the course, so juicy it was. The pear was enjoyed with a sherbet-like vin chaud (a spiced wine, but in this case it refers to Breston Court's original grape juice). The accompanying tiny spiced cookies also added a delicious accent to the flavor. As the vin chaud froze, emitting a white smoke, the pastry chef heard a faint sound that sounded like bells. Bells are said to bring happiness, and are even decorated on Christmas trees. Knowing this story behind the name of the dessert, "Jingle Bells," makes for an even more romantic experience.

4th Item: "Christmas Wreath"The Christmas wreath, which represents eternity as it forms an endless circle, is the dessert for this poetic dessert course.
The fourth item on this course is the "Christmas Wreath," a dessert made of tiny cream puffs strung together, created by the pastry chefs at Hotel Bleston Court with the hope that the bond between you and your loved ones will last forever. It's an adaptation of the "profiterole," a sweet made of stacked choux pastries.

The choux pastry is filled with white chocolate ice cream and rose ice cream. It is topped with a red ball filled with strawberry sauce and rose-flavored meringue. Enjoy it with the sweet and sour sauce made with strawberries, raspberries, and red currants that fills the center of the wreath. Truly the princess of desserts, perfect for concluding a course! This menu item can also be ordered as a la carte.

The pairing drink is rose tea, a beautiful and delicious treat with rose petals floating in it. While possessing a strong rose aroma and flavor, it's not overpowering, making it easy to drink even for those who don't like flower-flavored teas. Enjoy pairing it with the "Christmas Wreath" dessert.

Also, starting December 26th, Hoshino Resorts Karuizawa Hotel Bleston Court The Lounge will be offering "Forest Afternoon Tea - Winter." Here's a little sneak peek!

Forest Afternoon Tea - Winter
A relaxing, warming winter afternoon

Winter-Only "Forest Afternoon Tea - Winter"
After the Christmas season, enjoy the winter-only "Forest Afternoon Tea - Winter," a relaxing menu featuring warm vegetables and charcuterie (sausages and pâté) paired with hot black or herbal tea.

The "Forest Afternoon Tea" is delivered to your table in an afternoon tea box that exudes the cozy warmth of wood. Upon opening the box, you'll see adorable finger foods and mignardises (bite-sized sweets) illuminated by the gentle sunlight filtering through the winter trees. The cocottes on the bottom tier are filled with warm vegetables and charcuterie.

The finger food menu includes not only sweets, but also light meals such as madeleine sandwiches with yuzu and beetroot kneaded into the dough, mini burgers, and mini crepes, so you can enjoy a variety of flavors. It's also great for lunch!

Why not relax and enjoy some time in our winter lounge with a warm cup of black tea or herbal tea?

[Event Information]
Christmas-only dessert course "Episode de Noël"
Dates: December 13th - December 25th
Venue: Hoshino Resorts Karuizawa Hotel Bleston Court The Lounge
Address: Hoshino, Karuizawa-machi, Nagano Prefecture
Hours: 10:00 - 16:00 (Last Order)
Visitors and advance reservations are also accepted. Reservations can be made by phone or here by 3:00 PM the day before. :
Price: 3,500 yen *The "Christmas wreath" can be ordered a la carte for 1,200 yen, tax and service charge not included
"Forest Afternoon Tea - Winter"
Dates: December 1st to February 29th, 2020 (some exclusions apply)
Venue: Hoshino Resorts Karuizawa Hotel Bleston Court The Lounge
Address: Hoshino, Karuizawa, Nagano Prefecture
Time: 12:00 - 17:30 (last order)
Open to outpatients, reservations required. Reservations can be made by phone or here by 3pm the day before. Price: ¥4,500 (tax and service charge not included)

Ryoko Suzuki