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＜Shinya Tasaki commented, "For this menu, we selected wines from the Bordeaux region of France and coordinated the dishes to match these wines. Duck leg confit, a specialty of the Bordeaux region, was served with lentils in a salad, and a semi-dried funazushi delicacy from Lake Biwa was added to the fish dish. The Omi beef steak is served with a Bordeaux-style red wine sauce and garnished with a bordelaise of cep mushrooms. The foie gras is usually served as an appetizer, but this time, following the traditional French style, we dared to serve it after the meat dish so that it would go well with sweet wine. Please enjoy dessert with "Lillet", a sweet wine with spices added, which has been produced in Bordeaux since ancient times. Shinya Tasaki select wine will be charged separately. Duck leg confit and lentil salad ○Poiled halibut with semi-dried funazushi and cabbage bresse with shio koji flavor sauce ○Omi beef with mushroom bordelaise ○Sautéed foie gras with apricot compote ○Blancmange with mango coulis and honey biscuit *Offered from 12/1 through 2/28 The menu will be available until 2/28.

<Grand Chef Kazuhiko Hayashi Comment> This winter menu features Shiga's local dishes reimagined in a French style. In the northern part of the lake region, sukiyaki is called 'junjun-yaki' and is a familiar dish. The first course condenses the umami of 'junjun-yaki' into a terrine. The second course is a French-style twist on another local dish, 'mackerel somen,' allowing you to savor the fragrant grilled mackerel. For the fish course, we offer steamed cod with Lake Biwa clams in a cream sauce, and for the meat course, a tender stewed dish of Shiga's own Clao Pork. Please enjoy the heartwarming winter of northern Lake Country at your leisure. *Clao Pork: A rare marbled pork fed with Baumkuchen, known for its sweet and beautiful marbling. ○Terrine of Junjun-yaki with Omi Beef ○Stewed Mackerel with Bamiseli and Cheese Tuile ○Steamed Cod with White Wine and Lake Biwa Clam Cream Sauce ○Crispy Stewed Shiga Clao Pork ○Rotel du Lac Special Dessert *Available from 12/1 to 2/28.

Breakfast at Hotel du Lac is served in an order buffet style. Enjoy a personalized breakfast by combining your favorite menu items. Wake-up drinks include vegetable juice, seasonal fruit juice, fresh orange juice, and Ibuki milk. Start your day with a local warm vegetable collagen soup. Delight in Lake Country specialties such as dried ayu fish, Ibuki ham, Ibuki sausage, Ibuki bacon, Baumkuchen pork cutlet, and Omi beef miso pickles. Choose from various egg dishes like sunny-side up, scrambled eggs, poached eggs, omelets with fresh tomato, sautéed mushrooms, herbs, or cheese, boiled eggs, rolled omelets, and raw eggs. Enjoy soups like miso soup with local koji (vegetable or clam) and seasonal potage soup. Indulge in tofu dishes like cold tofu, hot tofu, and fried tofu. Salad options include fresh vegetable salad with smoked cheese and salami, seasonal fruit salad, and stuffed tomatoes. Rice dishes feature Omi rice, porridge, rice condiments (pickles, seaweed, tsukudani, pickled plums), Hotel du Lac special curry (Baumkuchen pork cutlet curry, vegetable curry, mushroom curry), and Hotel du Lac special Japanese-style stone bibimbap. Enjoy Hotel Original Bakery items like rye bread, toast, croissants, sugar French toast (almond maple, chocolate, fruit sauce), and savory French toast (basil sauce, tapenade, salsa). Finish your meal with desserts like seasonal fruits, yogurt, homemade vanilla ice cream, and mango and paprika pudding.