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Breakfast buffet
Pulldo pork benedict
Pulled pork with a softness that is slowly stewed and deep taste, as if served from a large pot at a Marche stall. Put a pouched egg on the finish and serve it with cheese sauce. If you like, you can enjoy a change in taste by adding wacamoredip, red cabbage and beat lape.
Salmon cutlet slider
Juicy salmon fry and refreshing Dill are added to tartar sauce, making it light. It is a light but satisfying taste like a little refined treat that you meet at the seaside Marche.
Chicken corn chowder soup
Creamy chowder soup with the taste of chicken and the sweetness of corn.
It features a smooth mouthfeel and gentle taste.
Dinner buffet
Fish knel
A local dish that represents Lyon, France, created by female chefs who were active in the 18th century. You will enjoy "French-style Hanpen", which is made into dumplings by adding flour to fish surimi, along with a bisk filled with the taste of the sea and a duxel with a rich mushroom flavor.
Musaka
A classic Greek oven dish made by stacking minced meat with eggplant and rum, potato and bechamel sauce.
It has a deep taste with a sense of satisfaction with the aroma of spices and rich sauce.
Mont Blanc
Mont Blanc, which the chef squeezes in front of your eyes, offers Mont Blanc, which varies depending on the season. With its elegant sweetness and luxurious taste, it is a gem that is perfect for dessert after meals.