Le Grand Lys
(Le Grand Lys)- Nearest station：
- Categories：
- Budget：
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Restaurant information
Details
| Restaurant name |
Le Grand Lys
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry) |
0267-31-5680 |
| Reservation availability |
Reservations available
During the off-season, it may be open to non-guests as well. |
| Address |
長野県北佐久郡御代田町大字塩野375-723 THE HIRAMATSU 軽井沢 御代田 本館 1F |
| Transportation |
10 minutes by taxi from Miyota Station 3,009 meters from Miyota. |
| Business hours |
|
| Average price |
JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted QR code payments not accepted |
Seats/facilities
| Private rooms |
Available |
|---|---|
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available |
| Space/facilities |
Stylish space, Relaxing space, Spacious seating, Open terrace |
Menu
| Drink |
Wine, Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Family friendly |
Children welcome |
| Website |
I had dinner at Le Grand Lys, located at THE HIRAMATSU Karuizawa Miyota. (Available only for hotel guests.)
THE HIRAMATSU Karuizawa Miyota is one of the first Michelin-key hotels announced in Japan this year, representing a fine example of an auberge.
It's about a 20-minute drive from Karuizawa, situated on the right side along the Asama Sunrise Line.
The autumn leaves were at their peak, and we were able to enjoy stunning fall foliage from Karuizawa to Miyota.
For dinner, you can choose between French and Italian (La Lumiere Claire). Since I don't often get the chance to eat French cuisine, I opted for it this time.
The menu features only the ingredients, primarily utilizing seasonal produce from Shinshu such as highland vegetables, mushrooms, and fruits. Each dish was not only visually stunning but also offered exceptional and creative flavors.
Every dish was exciting both in terms of ingredients and presentation, and the taste did not disappoint. From appetizers to mains and desserts, it was a feast for both the eyes and the palate. It was an extraordinary experience.
As I'm not a strong drinker, I enjoyed a cider made with Ueda apples and accented with Cabernet Sauvignon. It paired well with the fresh and crisp dishes.
Finally, the head chef even came to greet us at our table, demonstrating top-notch hospitality.