L’Hôtel du Lac, located in Shiga Prefecture (滋賀県) along the Northern shores of Lake Biwa (琵琶湖) serves up excellent French cuisine with with a Japanese twist. The explanation of each course was all in Japanese, so I’ve tried my best to localize it into English. They are:
DISH 1:
Betterave (Chard) with Cauliflower Sauce (ベトラーブとカリフラワーソース)
DISH 2:
* Gobo Churros with Cacao (ごぼうチュロスとカカオ – Burdock Root Churros with Cacao)
* Satsumaimo Chips (さつまいもチップス – Satsuma Sweet Potato Chips)
DISH 3:
Kabu Nukazuke to Toro Yuba (かぶのぬか漬けと湯葉 – Fermented Japanese Turnip with Tofu Skin)
DISH 4:
* Ebi Imo roast (海老芋ロースト – Roasted Kyoto Ebi Imo Taro)
* Chocolate and Yuzu Cha sauce (チョコレートと柚子茶ソース)
DISH 5:
* Mekyabetsu Roast (芽キャベツロースト – Roasted Brussel Sprouts)
* Kale powder (ケールパウダー)
* Roasted Orange and Pine Nuts (オレンジとパインナッツのロースト)
* Ibuki Sobako and Konbu no Focaccia (伊吹の蕎麦粉と昆布のフォカッチャ – Focaccia made from Buckwheat Flour & Kombu Sea Kelp)
DISH 6:
Kinoko Consumme to Shimeji (キノココンソメとしめじ – Fungus Consumme & Shimeji Mushrooms)
DISH 7:
Kuri Ice Cream with Kuri no Syrup Ni (栗アイスクリームと栗のシロップ煮 – Chestnut Ice Cream / Roasted Chestnut with Syrup)
DISH 8 – Bread:
Small French Bread (小さなフランスパン) / Bread with Dried Fruit & Nuts (ドライフルーツとナッツのパン)
DISH 9:
Saba (鯖 – Mackerel) & Ringo (りんご – Apples)
DISH 10:
Tara (鱈 – Cod) Tom Yum Kung (トムヤブクン)
DISH 11 – Bread:
Tonyu to Hachimitsu Pan (豆乳とはちみつパン – Soy Milk & Honey Bread)
DISH 12:
* Omi Gyu Filet Steak (近江牛ヒレステーキ – Omi Beef) with Butternut Kabocha Puree (バターナッツかぼちゃピュレー) and Satsuma Imo (さつまいも – Japanese Sweet Potato)
* Tai Poire (鯛ポアレとトマトソース – Poached Sea Bream with Tomato Sauce) / Nasu & Okra Tartare (茄子とオクラのタルタール) / & (タンポポの葉っぱ – Dandelion Leaves)
DISH 13:
A variety of cheeses
DISH 14:
Marscarpone Cheese Mousse Cake (マスカルポーネチーズのムースケーキ) with Shine Muscat & Herb Tea Jelly (シャインマスカットとハーブティーのジュレ)
