This is a lunch course consisting of an amuse, appetizer, fish dish, meat dish, and dessert.

[Course contents]

Amuse of the day

Crispy Tateshina vegetable salad served with cured ham

Fish of the day sautéed in Pernod-flavored butter sauce

Steak haché (100% Japanese beef), Rossini-style

Bread

Dessert

Coffee or Tea

A luxurious lunch menu which utilizes carefully selected ingredients.

[Course contents]

Amuse of the day

Fresh salad with bacon and croutons, served with pork pate

Shinshu salmon tartare with caviar

Tilefish sautéed, Nice style

Roasted duck breast with cowberry sauce

Dessert

Coffee or tea

Petit fours

This dinner course features substantial portions for each dish. There is a selection of two main courses, of which you can choose one.

[Course contents]

Soft steamed Shamo Chicken Breast with Apple Purée

Cold Vegetable mousse and Consommé "Paris Soir"

New Zealand Langoustine served with seasonal salad

Main Course
"Mi Cuit" of Shinshu Salmon with white wine sauce
Or
Special Beef Fillet grill with Périgueux sauce (Add Foie Gras - ＋3,600)

Assortment of desserts

Coffee or Tea

This course allows you to choose your favorite from six distinctly French main dishes.

[Course Contents]

Soft steamed Shamo Chicken Breast with Apple Purée

Cold Vegetable mousse with Consommé "Paris Soir"

New Zealand Langoustine served with seasonal salad

Main course
Choose one from the following 6 dishes.
A. Sautéed Homard blue from Brittany, served with crustacean sauce
B. Pork bone-in loin of "Chiyo-Genton" grill,
Served with acacia honey and mustard sauce
C. Japanese beef red wine stew, burgundy style and carrot glace, with cumin flavor
D. Belle Meuniere of Dover Sole, Nice style (＋3,600)
E. Roasted Suffolk lamb from Hokkaido with herb flavor,
Provençal Casserole (＋6,000)
F. “Omi Wagyu” * beef fillet,
Bordeaux red wine sauce (＋6,000)
*” Omi Wagyu” beef requires a 2-week-advance reservation.

Assortment of desserts

Coffee or Tea

Using carefully selected ingredients, including those from Nagano Prefecture, we have prepared a special menu called "Menu Gourmand" based on the traditions of French gastronomy. Enjoy a special dinner by choosing a wine that matches your taste and the food together with the sommelier from over 2,000 bottles imported directly from France.

[Course Contents]

Soft-steamed Shamo chicken breast with apple puree

Caramelized Flan of duck, foie gras

Cold Vegetable mousse with Consommé "Paris Soir"

Shinshu salmon mi-cuit with white wine sauce and Tateshina plateau vegetables

Seasonal granite

Meat dish
Choose one from the following:

Special beef fillet with Périgueux sauce (additional foie gras +3,600 yen)

Or

[Advance reservation] Omi Wagyu beef fillet, with Bordeaux red wine sauce (+6,000) *Please make reservations at least 2 weeks prior.

Assortment of desserts

Bread

Coffee or tea

【Cassoulet（カスレ）】
料理名の由来にもなっている「カソール（cassole）」と呼ばれる土鍋で、白インゲン豆と一緒に塩漬けの豚肉、ガチョウや鴨、アヒルのコンフィ、ソーセージといったシャルキュトリを長時間煮込み、仕上げにオーブンでこんがりと焼き色を付けたフランス南西部の郷土料理です。

＜当日の予定＞


■ミニコンサート
時間：16:30～17:00
場所：ウィンターガーデン（ホテルロビー）
出演：平田耕治 氏（バンドネオン）、永易理恵 氏（ピアノ）

■ディナー
時間：17:00～19:00（一斉スタート）
場所：レストラン「ル・ジャルダン」
内容：アミューズ、前菜、メイン料理、デザート、コーヒー、パン