Restaurant「Chamonix」 / Hakuba Tokyu Hotel

ຈອງທີ່ຮ້ານ Restaurant「Chamonix」 / Hakuba Tokyu Hotel

ຂໍ້ຄວາມຈາກຮ້ານ

●Reservations from 19:00 are only accepted online. Please note. ●If you have more than 6 people, please call us directly as table seats are limited. We also have private rooms available for entertaining, celebrating, and important occasions. (6 to 10 people) If you would like a private room, please contact us by phone. ●All seats are non-smoking seats. Please note that we may not be able to accommodate your request for seat selection. ●If you are late for more than 30 minutes from your reservation time, your reservation may be automatically canceled if we do not hear from you. ●Cancellation Policy ■When canceling a reservation - No contact on the day 100% - Contact on the day 100% - 3 days before midnight - 50% ■ When changing a reservation - No contact on the day 100% Telephone inquiries: 0261-72-3001

ຂ້າພະເຈົ້າຢືນຢັນວ່າໄດ້ອ່ານ ຂໍ້ຄວາມຈາກຮ້ານ ຂ້າງເທິງແລ້ວ

- Amuse-Bouche Gourmand - Prologue - Today's amuse-bouche- Entrée - Aesthetics - Shinshu salmon instantly smoked in a jar, dressed in two-tone sesame seeds- Soup - Multiplication - A duet of foie gras and consommé- Poisson - Heritage - Cod with aigo bred, Chamonix style- Viande - Terroir - Shinshu beef and Shiojiri Goichi wine braised, the aroma of Shinshu- Dessert - Memorable - Roasted chestnut Mont Blanc with dried persimmon ice cream from Matsuda Dairy, a local restaurant in Omachi- Pain - Bread and butter/olive oil- Café ou thé - Coffee or tea

- Pour vous souhaiter la bienvenue un amuse-bouche - Prologue - Hakuba Shinshu salmon and cherry shrimp Christian - Entrée - Esthétique - French white asparagus and Iberian jamon mimosa with thyme-scented Kujukurihama clams - Entrée chaud - Multiplication - Colorful green pea soup and warm flan harmony - Poisson - Tradition - Lobster and Ezo abalone soufflé je de bouillabaisse - Viande - Terroir - Domestic beef fillet marinated in natural fermented Hakuba miso with seasonal vegetables - Dessert - Reminiscence - Chef's recommended dessert - Pain - Bread and butter/olive oil - Café or thé - Coffee or tea

ອ່ານເພີ່ມຕື່ມ

今回は、福田の紡ぎ出すフランス料理に白馬東急ホテル料理長永妻の繊細かつ情熱的なエッセンス、そして板長髙木の繊細な和食を加え、「白馬・美食紀行 Vol.3」と銘打ち「春の味覚」をテーマにスペシャルディナーをご用意いたします。この時期の信州・白馬でしか味わえないスヴニュール（フランス語で「記憶に残る」という意）な美食の数々を、美しい白馬の自然と共にご堪能ください。

■時間：受付17:45～/ 開宴 18:00～
■料金：お1人様20,000円　
■料金に含まれるもの：和洋スペシャルフルコース料理、ソムリエセレクション（シャンパーニュ、赤ワイン、白ワインなど）

※メニューは決定いたしましたら掲載させていただきます。

ອ່ານເພີ່ມຕື່ມ

<Menu> - Gourmet meal - Prologue - Iberian ham and fruit - Entrée - Vision - Shinshu salmon raised in spring water with bamboo charcoal tuile and smoked Kuromoji cream - Soup - Multiplication - Colorful green pea soup and a harmony of warm flan - Poisson - Seasonal printemps - Shinano snow trout with aigo bred, Chamonix style - Viande - Terroir - Japanese beef braised with Shiojiri Goichi wine and the aroma of Shinshu - Dessert - Memorable pour - Super thin Mont Blanc with strawberries and raspberry sauce accented with ginger - Pain - Bread and butter/olive oil - Café or thé - Coffee or tea