#Japan #Nagano #Yoshiko Hirase #Hotel de L'alpage

Indulge in a Summer of Sweets at Hotel de L'alpage

Get ready for a sweet treat as Chef Patissier Yoshiko Hirase returns to Hotel de L'alpage in the beautiful Tateshina Highlands of Nagano for her much-anticipated Dessert Week. Building on the success of the Spring Dessert Week held during Golden Week 2025, this summer event will run from August 9 to August 19, spanning an extended 11 days, ensuring guests have plenty of opportunities to savor the delightful creations.

Hirase, who currently operates the Michelin-starred Restaurant L'aube in Azabu Higashi, has meticulously crafted special desserts using local ingredients sourced from Tateshina's rich natural surroundings. Each dessert promises to be a feast for the senses, designed to accentuate the unique flavors of the region. Guests can enjoy these creations as part of an exquisite dinner course or during leisurely afternoon cafe hours.

The excitement kicks off on August 9, the first day of the event, with a special appearance by Chef Hirase to welcome guests and share her passion for sweet craftsmanship. With an extensive background that includes training at renowned Parisian patisseries such as Stohrer and Jules Verne, Hirase has earned accolades for her innovative desserts. In 2020, she was honored with the Gault & Millau Best Pastry Chef award, solidifying her status in the culinary world.

Event Details

Date: August 9 (Sat) to August 19 (Tue), 2025
Venue: Hotel de L'alpage, Tateshina Highlands, Nagano

Cafe Hours

Time: 14:00 - 17:00 (Last Order at 17:00)
Location: Bar Le Rêve
Menu: Hirase's Cake Set - ¥3,000 (incl. tax & service)

Dinner Hours

Time: 17:00 - 22:00 (Last Order at 21:00)
Location: Restaurant Le Jardin
Menu: Hirase's Aîssettes Dessert Course - From ¥27,000 (incl. tax & service)

Reservations:
For inquiries, please call: 0266-67-2001
Official Website

Featured Special Sweets

• - Herb and Fruit Granité with Birch Water: A refreshing dessert capturing the essence of highland air, featuring avocado, green apple mousse, and mint sorbet.
• - Yatsugatake Blueberry, Apricot, and Lavender: A delicious interplay of locally sourced ingredients, including a lavender sorbet and white chocolate mousse.
• - Lemon Verbena and Nagano Peach: A summery delight with poached peach hidden beneath cream and meringue, paired with lemon verbena sorbet.

Sample Dinner Menu (including Hirase's Aîssettes Dessert)

1. Brandade of Aohata Fish
2. Salad of Langoustines Niçoise with Eggplant Caviar
3. Bouillabaisse
4. Stewed