Ingredients such as vegetables and meat reach their peak in terms of nutritional value and flavour each season, and these are normally referred to as ‟seasonal ingredients.“

Ｗe place extreme importance in the concept of seasonality, as such, our chef together with our kitchen members, carefully craft all the menu in order to highlight that particular season main ingredients. 

In France the primary spring ingredients are milk-fed lamb and veal before they start grazing, as well as exquisite vegetables such as asparagus, pissenlit (dandelions) and morel mushrooms. As the weather warms up, all the seasonal ingredients start to gradually fill the shelves of markets and supermarkets. And when the French people see them, they are reminded of the arrival of spring.

In this article, we would like to introduce you to some of the ingredients and dishes served at our hotel, inspired by the essence of spring.

Asparagus, in French asperge, is one of the main spring vegetable ingredients. 

While white asparagus are carefully cultivated by gradually mounding soil over them to protect them from sunlight and have a delicate flavour, green asparagus are grown naturally under the sun and have a more intense flavour. 

Both varieties are traditionally boiled and served with sauce, allowing you to savour the delicate taste of the vegetables that embody the terroir in which they were cultivated, alongside the very essence of spring.

White asparagus are traditionally served with hollandaise sauce, while green asparagus are often enjoyed with mayonnaise, mustard, or simply with salt and butter.

Of course, both types can also be drizzled with French dressing and served as a warm salad, which is also very delicious. Additionally, they can be enjoyed in other ways, such as in soups or incorporated into quiches.

The Amuse of the “Menu Printanier” (Printanier, meaning “Spring-like” or “of Spring”) available from April 29th to May 5th at our hotel restaurant, will feature ‟Warm French white asparagus with classic Hollandaise sauce“. The sweetness and tender texture of the white asparagus pair perfectly with the rich yet refreshing hollandaise sauce and balanced with a refreshing hint of lemon aroma and acidity, is a confident dish that authentically embodies the essence of spring.

Pissenlit is the French term for dandelion, a vegetable commonly enjoyed during spring in France. The roots and leaves are normally used in salads, while the flowers are sometimes made into jam. 

As appetizer for the “Menu Printanier” course, we will be serving ‟Marinated Shinshu salmon with orange zest and Pissenlit salad garnished with caviar“.

Our guests will be able to enjoy the locally sourced Shinshu salmon, marinated to a refreshing finish, paired with a crisp pissenlit salad and fresh orange zest.

Milk-fed-veal and morel mushrooms are also representative spring ingredients in France. 

Traditionally, spring is calving season and the meat from these young calves is characterised for its tender texture, low fat, and milky flavour. Morel mushrooms, with their rich aroma and savoury taste, are considered as top-tier ingredients in France, particularly because the fresh ones tend to have a short season. 

In the “Menu Printanier – Delights of French milk-fed-veal” course, the main meat dish will feature “Medallion of French milk-fed-veal tenderloin with fresh Morel mushroom sauce”. The tender veal fillet, paired with a rich cream sauce made from aromatic morel mushrooms, offers a truly seasonal and indulgent flavour that fills the mouth with the essence of spring.

Situated at an altitude of 1,250 meters, Tateshina experiences lower temperatures, and as a result, the arrival of spring is slightly delayed compared to other regions of the Honshu area. While the cherry blossoms in the capital, such as the Somei Yoshino, are in full bloom around late March, in Tateshina, they reach their peak around the Golden Week period (between late April and the start of May) when the “Menu Printanier” will be available at our hotel.
We would like to invite you to experience the slightly delayed arrival of spring while enjoying the limited-time “Menu Printanier” course at our restaurant, where the large painting “Brebis allaitant” depicting a serene springtime scene, warmly greets our guests.

＜Menu printanier＞
・Amuse: Warm French white asparagus with classic Hollandaise sauce
・Appetizer: Marinated Shinshu salmon with orange zest and Pissenlit salad garnished with caviar
・Fish Dishes: Rockfish poêlée served with beet sauce, stuffed courgette blossom with petit ratatouille
・One main dish of choice between: 
A) Confit of quail and sautéed foie gras with wild rice stuffed in spring cabbage
B) Medallion of French milk-fed-veal tenderloin with fresh Morel mushroom sauce
C) Baked Suffolk lamb and truffle in spring cabbage wrap
・Spring Assiette Dessert
・Petits fours
・Coffee or Tea

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

＜Pricing＞
Stay Plans starting from 211,750yen per room (2 adults)
Only dinner starting from 27,000yen per person
For reservation, please click here or contact us at 0266-67-2001.

At HOTEL de L’ALPAGE, we offer menus that celebrate seasonal ingredients not only in spring, but also in summer, autumn, and winter. As an auberge, our value lies not only in providing our guests with the best meals but also in offering them the opportunity to share delightful moments with friends, family, and loved ones, making it an essential part of enjoying a high-quality and comfortable daily life.

We look forward to welcoming you at HOTEL de L’ALPAGE with dishes inspired by the tradition of refined French cuisine, paired with high quality wines directly imported from France.