Following the success of our Christmas Sweets Buffet held in December, we are delighted to announce the upcoming Strawberry Sweets Buffet this April.
Enjoy visually stunning hand-made desserts made with lavish amounts of strawberries, as well as premium savory dishes prepared by our hotel chefs and pâtissier, complemented by a selection of beverages.
This event will be held in the elegant and intimate setting of our chic Library Bar, designed to evoke a European ambiance.
Immerse yourself in the sweet fragrance of strawberries and savor a sweet moment at HOTEL de L’ALPAGE.

Event Details
(Reservations required by the day before)

＜Dates＞
Saturday, April 5 (Fully Booked)
Sunday, April 6
Saturday, April 12 (Fully Booked)
Sunday, April 13 (Fully Booked)
Saturday, April 19 (Fully booked)
Sunday, April 20 (Fully Booked)

＜Time＞
2:00 PM – 4:00 PM (120-minute sessions)
＜Pricing＞
Adults: ¥4,000 per person
Children (6–12 years old): ¥2,000
※Children under 6: Free of charge
※Prices include tax and service charges.

＜Menu＞
・Strawberry millefeuille
・Éclair of red berry and chocolate
・Fraisier
・Tart of red berries
・Strawberry blancmange with mint jelly
・Créme d’Ange with strawberry sauce
・Mascarpone mousse with strawberry (Strawberry tiramisu)
・Cheese cake with red berries
・Short cake with strawberries from Nagano
・Seasonal fruit salad with strawberry
・Sorbet of red berries
・Ice cream of strawberry and white chocolate
・Crêpe suzette with strawberry

・Savory Treats
・Beverages (coffee, tea, herbal tea, etc.)
※Please note that some items may change depending on availability of ingredients.

If children are coming with you, please indicate it the remarks section.

This is a limited-time plan for Golden Week, featuring a dinner course and breakfast that incorporate an abundance of seasonal spring ingredients. Enjoy the flavours of the season, such as white asparagus and dandelion greens (pissenlit), which can only be savored during this time of year.

<Menu>

Warm French white asparagus with classic Hollandaise sauce

Marinated Shinshu salmon with orange zest and Pissenlit salad garnished with caviar

Rockfish poêlée served with beet sauce, stuffed courgette blossom with petit ratatouille

Confit of quail thigh and sautéed foie gras with wild rice stuffed in spring cabbage

Spring Assiette Dessert

Petits fours

Coffee or Tea

※Please note that some items may change depending on availability of ingredients.

This is a limited-time plan for Golden Week, featuring a dinner course and breakfast that incorporate an abundance of seasonal spring ingredients. Enjoy the flavours of the season, such as white asparagus and dandelion greens (pissenlit), which can only be savored during this time of year.

<Menu>

Warm French white asparagus with classic Hollandaise sauce

Marinated Shinshu salmon with orange zest and Pissenlit salad garnished with caviar

Rockfish poêlée served with beet sauce, stuffed courgette blossom with petit ratatouille

Medallion of French milk-fed-veal tenderloin with fresh Morel mushroom sauce

Spring Assiette Dessert

Petits fours

Coffee or Tea

※Please note that some items may change depending on availability of ingredients.

This is a limited-time plan for Golden Week, featuring a dinner course and breakfast that incorporate an abundance of seasonal spring ingredients. Enjoy the flavours of the season, such as white asparagus and dandelion greens (pissenlit), which can only be savored during this time of year.

<Menu>

Warm French white asparagus with classic Hollandaise sauce

Marinated Shinshu salmon with orange zest and Pissenlit salad garnished with caviar

Rockfish poêlée served with beet sauce, stuffed courgette blossom with petit ratatouille

Baked Suffolk lamb and truffle in spring cabbage wrap

Spring Assiette desserts

Petits fours

Coffee or Tea

※Please note that some items may change depending on availability of ingredients.

This is a lunch course consisting of an amuse bouche, appetizer, fish dish, meat dish, and dessert.
[Course contents]
Canapes
Shinshu salmon marinade with lefort cream and pistou sauce
Fish of the day
~please choose a main dish~
Stew of Shinshu Shamo chicken, basque style
Steak bache Rossini style of Tateshina beef
Bread
Dessert
Coffee or Tea

A luxurious lunch menu using carefully selected ingredients.
[Menu le JARDIN］
Canapes
Slow cooked Shamo chicken breast with Gribiche sauce
Velvety mushroom cream soup
Fish of the day
Herb-marinated bavette roast with jus de boeuf and whole grained mustard
Bread
Dessert
Coffee or Tea
Petits Fours

This dinner course has a generous portion for each dish. You can choose from three main dishes.

[Course Contents]
Amuse of the day
Marinated Shinshu salmon with caviar cream and pistou sauce
Terrine of duck and foie gras, served with truffle flavoured white asparagus, consomme jelly and mustard seeds
~Please choose a main dish~
Tilefish poelee served with moules mariniere
Veal Blanquette with seasonal spring vegetables
Seared premium Japanese beef fillet with caramelized shallot coulis and "Pommes Maxime"
Bread
Dessert
Coffee or Tea
Petit fours

This is a course where you can choose from six main dishes that are typical of France.
[Course contents]
Amuse of the day
Timbale of Brittany lobster with tabbouleb salad and tapenade
"Garbure" Soup from soutbern France
Fricassee of langoustine and Shinshu Shamo chicken, crustacean sauce
~Please choose a main dish~
Boeuf Bourguignon
Premium Japanese beef fillet with Perigord sauce
Grilled pork loin of "Shinshu Chiyo Genton" with piquant sauce
French duck roast with Griot sauce
Roasted Suffolk lamb from Hokkaido with herb flavour, Provencal casserole
Bread
Dessrt
Coffee or Tea
Petit fours

A special dinner course based on French tradition, using carefully selected ingredients from Nagano Prefecture and other areas. Enjoy a special dinner by working with a sommelier to choose a wine that matches your taste and the food from over 2,000 bottles imported directly from France.

[Course Contents]
*Please make reservations at least two weeks prior to your reservation date.

Amuse of the day
Hlangoustine salad served with tomato fondue and basil
Velvety mushroom cream soup
Brittany lobster and white fish "en Croute" with Americaine sauce
Seasonal granite
Omi beef fillet served with truffle, madeira sauce with foie gras
Bread
Dessert
Coffee or Tea
Petit fours

This dinner course has a generous portion for each dish. You can choose from three main dishes.

[Course Contents]
Amuse of the day
Marinated Shinshu salmon with caviar cream and pistou sauce
Terrine of duck and foie gras, served with truffle flavoured white asparagus, consomme jelly and mustard seeds
~Please choose a main dish~
Tilefish poelee served with moules mariniere
Veal Blanquette with seasonal spring vegetables
Seared premium Japanese beef fillet with caramelized shallot coulis and "Pommes Maxime"
Bread
Dessert
Coffee or Tea
Petit fours