I was told Patisserie Windsor, the hotel's French patisserie, is currently supported by Michel Belin, a very respected and of course, talented chocolatier and patissier working out of Albi, a small town in southern France just northeast of Toulouse. He's a member of Relais Desserts, the prestigious organization for world-class chocolatiers and patissiers so he's no slouch.
Chef Belin does have two shops in Nagoya and looks like he's ready to expand his horizon in the Land of the Rising Sun.
I only had a scoop of green tea ice-cream for dessert just now so I knew my sweet tooth wouldn't mind a little more dessert from here.
Passion Coco (610 yen) - I didn't find this petit gateau from Michel Belin's official website so it could be one from the local team.
On top of the cake was a coconut macaron giving it some really nice crunchiness.
Strangely enough, I thought the cake also tasted a little like a macaron. This was pretty decent with the passion fruit mousse, vanilla and coconut flakes working reasonably well together.
Soleillade (560 yen) - It tasted a little like bread pudding on the outside with two layers of custard cream sandwiched in the middle. Personally, when it comes to pastries, I'd much prefer something fruity, rich (like chocolate, caramel) or nutty (like hazelnut). Obviously, it didn't fall under any of those categories. But if you're a sucker for creamy desserts, this may just be the one for you!
All of us didn't want to leave Windsor Hotel Toya because we knew we could all sit here and admire the lake view all afternoon.
But it was starting to get a little dark so time to head to our hotel (luckily just 20 minutes away).
Food Rating: 5.5/10
Price: ￥￥￥￥
Address: G/F The Windsor Hotel Toya, 336 Shimizu, Toyako-cho, Abuta-gun, Hokkaido, 049-5722, Japan
Tel: +81 120-290-500
Website: www.windsor-hotels.co.jp/en/restaurant/
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