``It's difficult to provide the flavor you want when taking out fresh sweets.That's why we want people to enjoy the in-store courses so that they can get the taste they really want,'' says chef pastry chef Dumane. Mr. Regis. A veteran chef who came to Japan 17 years ago and has been working on French sweets as a pastry chef has been lucky enough to work as the chief pastry chef on the 1st and 2nd floors of the general store [Hogatei].

``The course begins with a madeleine that I remember making with my mother when I was a child.The secret to its deliciousness is that we put honey inside it after baking it,'' says the chef, who is planning on making the patisserie that will be served in the course. He carefully serves each dish himself, and explains in detail the ingredients used and how they are made.

"Many customers are curious about how they eat and how they make the food. I also want to show them my respect by explaining the people who make the ingredients." The course, which uses seasonal ingredients, is limited in quantity per day and comes with four sweets and a drink for 3,900 yen.