Beginning with this issue, we will be publishing “Le Jardin News,” an occasional communication about Le Jardin, the French restaurant at HOTEL de L’ALPAGE. Each edition will explore a variety of themes, from the premium ingredients featured in our seasonal menus to insights into the rich history of French cuisine.

This first issue will introduce one dish from the spring dinner menu “Menu L’Alpage” available starting this March, alongside our “farm-to-table” philosophy.

As an amuse for the “Menu L’Alpage,” dinner course, we are pleased to present Mi-Cuit of Marinated Shinshu Salmon, Cauliflower Purée and Caviar.
To prepare this dish, the salmon is cured in salt for six hours before being marinated in extra virgin olive oil infused with dill. It is then prepared mi-cuit—lightly seared on the outside while remaining tender and rare within. Accompanied by a creamy cauliflower purée and pistou (a traditional basil-based sauce from the Provence region of southern France), this dish offers a refreshingly light and elegant profile.

The main ingredient of this dish, Shinshu Salmon, is a specialty of Nagano Prefecture. Developed over ten years by local researchers to provide high-quality salmon in a landlocked region, it is a unique breed created by crossing Rainbow Trout with Brown Trout. It is highly regarded for its thick, tender texture, high protein content, and refined flavor.

The combination of the salmon’s richness, the smoothness of the cauliflower, and the zest of the pistou creates a harmony of flavors that perfectly captures the essence of spring.

Our menu is built upon the principles of “farm-to-table“, the practice of consuming locally grown produce, and “Terroir“, the unique character bestowed on food by its environment.

“Terroir” is a French term derived from terre, meaning earth or land. Along with cultivation and production methods, it is a vital element that defines the flavor, aroma, and character of agricultural products and wine. While “culture” represents the human touch in cultivation, “terroir” encompasses the soil, climate, and environment that nurture the crops. These two elements are deeply intertwined; crops are selected for their compatibility with the terroir, and the terroir itself is refined by generations of culture. Therefore, terroir is a concept that extends beyond mere geography, embracing a rich cultural dimension.

To enjoy Nagano Prefecture’s produce within Nagano Prefecture is to truly connect with its terroir. Through the practice of “farm-to-table”, dining becomes a sensory journey into the very environment and culture that nurtured the ingredients on the plate.

Respecting the passion behind every product, we seek to bring out the very best in every ingredient, pursuing dishes that are simple yet unmistakably delicious.

The Tateshina Highlands, where our hotel is located, sits at an elevation of over 1,000 meters, giving it a cool, low-humidity climate even in summer, while winters are cold but blessed with a high number of clear, sunny days.

This nature-rich highland resort destination offers diverse charms throughout the year: cherry blossom viewing in the spring, trekking and scenic drives in the summer, vibrant foliage in the autumn, and snow activities or hot springs in the winter.

Within this fertile land, “Tateshina Yasai” (Tateshina Vegetables) was established as a branded label in 2025.

These vegetables grown in the cool, high-altitude climate around Chino City, are celebrated for their rich, concentrated sweetness and flavor. Representative varieties include corn, tomatoes, celery, cabbages, and pumpkins.

Reaching their peak season from summer through autumn, Tateshina’s vegetables are increasingly featured at local farmers’ markets and restaurants. This not only revitalizes regional agriculture but also allows travelers to fully savor the local produce. 

At HOTEL de L’ALPAGE, we proudly incorporate these seasonal vegetables into our course menus and our café-time dessert selections.

While we strive to honor the dedication of our producers and the richness of our region, our ultimate goal remains to serve exceptional dishes to our guests. 

At Restaurant Le Jardin, while deeply valuing the “farm-to-table” philosophy, we also remain flexible in our sourcing. To ensure a “Fine Dining to Enjoy Every Day” experience, we selectively source the finest and freshest ingredients from across Japan and around the world.

As HOTEL de L’ALPAGE prepares to celebrate its 2nd anniversary this March 2026, we remain committed to honoring our ingredients and their terroir, bringing the distinct flavors of each season to your table.

We hope you enjoyed this first volume of the “Le Jardin News Vol. 1” and invite you to relax in the natural beauty of Tateshina and enjoy a refined stay with us.

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