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Taste, experience and love. Proposals for important moments but also quick lunches, dishes for celiacs and, in particular, a vegan menu.
The traditional cuisine offers, without extremes, a careful choice of products preferably local and seasonal, combined with sensitivity and imagination, and has a rich and varied wine list.
- Lard rolls with local mocetta and flavored chestnuts and micooula bread;
- Chèfflene with truffle flavored butter, chives, speck and crotin cheese;
- Larded venison fillet in puff pastry with raspberry sauce, red wine and purple cabbage puree;
- Veal cutlet with the bone revised in the Aosta Valley style with breadsticks crumbs with butter, raw ham and fontina cheese.
- Flambé crepes suzette with Grand Marnier, orange juice and ice cream.
- Les Cretes (DOC)
- Triolet (DOC)
- Vietti (DOC)
- Piantagrossa (DOC)
- Cave de Donnas (DOC)