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.

For the main course, you can choose from three different courses, each with a different main dish:

• Confit of quail thigh and sautéed foie gras with wild rice stuffed in spring cabbage.
  (To view the menu, click here.)
• Medallion of French milk-fed-veal tenderloin with fresh Morel mushroom sauce.
  (To view the menu, click here.)
• Baked Suffolk lamb and truffle in spring cabbage wrap.
  (To view the menu, click here.)

All three full-course dinners consist of five exquisite dishes, culminating in a special spring-themed plated dessert crafted by our pâtissier. 
Experience the slightly delayed arrival of spring at the Tateshina highlands while indulging in dishes prepared with carefully selected seasonal ingredients by our chef.

This plan also includes complimentary premium items such as our original Pommery POP welcome champagne and a selection of mini whiskey bottles, all included in your room rate. We have also prepared a selection of sweets and snacks created by our pastry chef, along with local Yatsugatake craft beer, Shinshu juices, and a tea set to ensure that you have a pleasant stay.

Immerse yourself in the beauty of Tateshina’s natural landscapes and enjoy a relaxing luxurious experience at hotel de l’Alpage. 

*Please be aware that the price for each course differs depending on the main course chosen*

For the breakfast menu, click here.