八ヶ岳南麓 ホテル デュシェルブルー

I had given up on traveling during the coronavirus pandemic, but I took the plunge and called Mr. Oki, the owner of Hotel Duchel Bleu. Fortunately, I was told that I was open for business, and when I told my wife about that, the stagnation caused by the stress of the coronavirus cleared up and she suddenly became talkative. Knowing Mr. Oki's meticulousness, we asked him to make a reservation on a day when no other customers would be present, so as not to be a burden to the owner and his wife, the chef, who are taking perfect precautions against the coronavirus.When I arrived on one of the few days I didn't have a reservation, I was greeted with the same smile as always, although of course I was wearing a mask to prevent the Three Cs. Although we have known each other for over 30 years, he still had the same dignity as before, with a smile on his face and a quick response. With the trust and peace of mind provided by our sophisticated hotel services, we were guided to the counter in front of the fireplace, which had taken precautions against the coronavirus, with the warm words, "Please make yourself at home."We completed the check-in paperwork while updating each other's status, put on gloves to prevent the coronavirus, and were shown to our usual rooms while carrying our luggage. While relaxing in my room, I felt the fresh air at the southern foot of Mt. Yatsugatake, and looked out the window at Mt. Consideration was taken to prevent infection. The TV remote control is covered to prevent it from interfering with operation, the key chains in the room are thoroughly disinfected, and all the furniture and furniture are disinfected with alcohol multiple times. It was. The fact that they have gone so far has made us feel safe, secure, and relaxed.While I was relaxing in my room, I received a call from the chef (his wife) 5 minutes before 6:00 p.m., saying, ``The food is ready.'' When we arrived at the restaurant, the owner and chef stood up and greeted us as usual. After that, a full course of authentic French cuisine will begin. We receive general explanations about food and wine, but when we ask questions about cooking methods and ingredients, they provide accurate answers and relevant topics and information. When we asked questions about the food, such as the color and transparency of the consommé, the texture and elasticity of the shrimp, and the softness and flavor of the fillet steak, he told us about the key points and difficulties involved in cooking and sourcing ingredients. . When my wife commented on the egg and fish dishes, saying, ``There's no fishy smell at all...'', the owner called the chef (his wife) over and gave her tips on cooking and purchasing ingredients. They even explained the production area. I also heard eye-opening stories about how to bake bread and how to choose ingredients for desserts.As coffee time begins while enjoying dessert, the conversation moves away from the topic of cooking and expands to include hobbies, travel, recent events and changes in the area, past failures, and memories from student days. . As you do this, when candles are placed on the desk and the lights in the room are dimmed, you can see the trees in the garden illuminated by the lights, and the mood increases. With the soft light coming from the fireplace and the intoxication of the wine, the conversation spread.The next morning, I received a call from the chef (his wife) 5 minutes before 8:00 a.m., saying, ``The food is ready.'' For breakfast, all dishes were prepared to prevent the spread of coronavirus, and when we sat down, we were served warm bread and coffee. As the meal progresses, we start talking again with the owner and his wife. The husband's stories about engineering, his specialty, and his wife's lectures on chemistry and nutrition, which she had given at university, gave my wife and I new discoveries and opportunities to look at things. .We would like to thank the couple for their warm hospitality this time as well, while maintaining social distancing and preventing the Three Cs during the coronavirus pandemic. I felt truly fulfilled and refreshed, and I headed off to my scheduled plans for the day, promising to visit again. I would like to express my gratitude to Mr. and Mrs. Oki and wish them continued health. thank you very much.That's all

The warm welcome from the owner couple was wonderful.I was especially surprised and happy to see a deer walking slowly in front of me during dinner.

This is a hotel worth staying at.Recommended for those who want to spend a quiet time away from everyday life.

I stayed here during Silver Week.From the place you enter the parking lot, there is a beautifully maintained lawn garden, and the trees that can be seen from the room have been taken care of, creating a landscape where you can truly enjoy nature.Every corner of the room was thoroughly cleaned and we had a pleasant time.The food was all very delicious, with the wife's experience as a chef and the refined dishes that were put into it.The Kuroge Wagyu beef steak was tender, and the sauce had just the right amount of seasoning so it didn't get in the way, so it had the perfect balance.This place is filled with the history and uncompromising hospitality of the owner and his wife, so you can see why there are many repeat customers.As someone who stayed overnight, I felt gratitude and respect for the work that was provided to me, and while I was able to relax myself, I think I also had the opportunity to take a positive approach to work starting tomorrow.Also, to be honest, there is no other place where coronavirus measures are so thorough.If you are worried and are hesitant about traveling, I would definitely recommend it.On a side note, there was also a small bakery within walking distance that had excellent products with a distinct wheat aroma.It had a great atmosphere, including the surrounding shops.