On Saturday, November 23, 2024, when the Tateshina Highlands begins to show its fantastic winter scenery, we will be holding a one-night-only "Game Meat Enjoyment Party." With directly imported French wine and traditional French game meat dishes, an open space with high ceilings and large vertical windows, and chandeliers, furnishings, and paintings imported from Europe, you can experience being invited to a French mansion without leaving Japan.
Enjoy a "high-quality everyday life" at "HÔTEL de L'ALPAGE," where you can feel the early arrival of winter in the Tateshina Highlands, with local Shinshu ingredients and the taste of autumn and winter game meat dishes.

＜Plan Contents＞
■Aperitif time: 17:15～ Location: Bar "Le Reve"
■Dinner time: 18:00～20:00 (all start at the same time) Location: Restaurant "Le Jardin"

～Course Contents～
・Homemade smoked venison from Nagano prefecture with local vegetables
・Pressée of duckling and white beans from Auvergne
・Pigeon and foie gras pate with griotte cherries
・Pheasant sausage and Moroccan soup
・Roasted Ezo deer back meat with wild mushrooms
・Seasonal fruit sauce with savaillon and vanilla ice cream
・Coffee or tea
・Small sweets

*The menu may change depending on the hunting situation.
*Please let us know if you have any dietary restrictions or allergies.
*The dinner course starts at 18:00.
*Photos are for illustrative purposes only.

大自然に囲まれた白銀の雪景色が幻想的な蓼科高原にひっそりと佇む洋館。静けさに包まれた12室の オーベルジュ「ホテル ドゥ ラルパージュ」で過ごすクリスマス限定のプランです。フランスの美食の伝統を踏まえたお料理にクリスマスの彩りを添えたスペシャルディナー「Noël ノエ ル」は、地元長野とフランスの食材を使い、一皿ずつ丁寧に仕上げた全7品のディナーコースです。食後にはクリスマス期間だけの特別なデザートを、お客様の目の前でお皿盛りにするワゴンサービスに てご提供いたします。フランスの個人邸宅を訪れたかのようなエレガントな空間とおもてなしで過ごすクリスマス、澄み切 った空気の中で心休まる時間と蓼科の森の香りを感じながら“上質な日常”をご堪能ください。



～コース内容～
・長野県産　鹿肉の自家製スモーク　バルサミコ風味
・ブルターニュ産　オマール海老のサラダ　キャビアバターソース
・ダブルコンソメのスープ　フォアグラのラビオリとともに
・鮟鱇のムニエル　ムール貝のブイヤベース　ソース仕立て
・季節のグラニテ
・国産牛フィレ肉と野生のキノコのキャベツ包み焼き　トリュフ添え
・パティシエ特製　ブッシュドノエル
・コーヒーまたは紅茶
・小菓子

※仕入れ状況によりメニュー内容が変更になる場合がございます。
※食事制限やアレルギーに関するご要望があれば、お申し付けください。
※料理写真はイメージです。

This is a lunch course consisting of an amuse bouche, appetizer, fish dish, meat dish, and dessert.
[Course contents]
Today's amuse bouche

Low-temperature steamed Shinshu golden shamo with balsamic flavor

Today's fish dish

Grilled Shinshu Chiyogen pork loin Honey-flavored grain mustard sauce

Special dessert of our pâtissier

Coffee or tea

A luxurious lunch menu using carefully selected ingredients.

[Course contents]
Amuse of the day

Pate of the day with chicory, walnuts, and apple salad

Homemade smoked Shinshu salmon Greek-style vegetable marinade

Monkfish meuniere with herb butter sauce

Bavette steak with foie gras-flavored Madeira sauce

Special dessert of our pâtissier

Coffee or tea

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

[Course Contents]

Amuse of the day

Stuffed tomato with avocado and langoustine, Antibes style

Terrine of duck and Foie gras with green pepper, served with consommé jelly and mustard seeds

~Please choose your main dish~
・Monkfish meuniere with saffron-flavored tomato sauce
Or
・Shinshu Shamo chicken thigh stew with cider vinegar and truffles
Or
・Special beef fillet with Madeira sauce (additional +3,000 yen)

Special dessert of our pâtissier

Coffee or tea

This is a course where you can choose from six main dishes that are typical of France.

[Course contents]

Amuse of the day

Steamed Homard blue salad with caviar and raspberry sauce

Seasonal potage soup

Fish of the day

- Please choose your main dish -
Hokkaido veal blanquette with wild mushrooms
Beef bourguignon
Roasted French duck breast with wild mushroom cream sauce
Special beef fillet with Madeira sauce
Roasted Ezo deer loin with Yatsugatake bilberry sauce and cep mushroom flan
Roasted Hokkaido Suffolk lamb with herbs, Provençal casserole (additional +6,000 yen)

Special dessert of our pâtissier

Coffee or tea

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

Homard blue and foie gras jelly with fennel coulis

Rich cream soup of fermented mushrooms with truffles

Pochée of Dover sole in Grenoble style, with Artichoke barigoule

Seasonal granite

Omi Wagyu beef fillet poêlée, Bordeaux red wine sauce

Pastry chef's special dessert

Coffee or tea