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Saturday 10 May
Sunday 11 May
Monday 12 May
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In a modern setting there are the restaurant rooms which cyclically host the works of mostly local artists.
An exposed brazier allows you to follow the entire cycle of preparation of the dishes and enjoy grilled meat and fish.
Chef Yves Ballatore proposes an innovative cuisine, but still tied to tradition.
- Aosta Valley cutlet;
- Grilled Irish beef steak;
- Grilled red onion with Roquefort and Jerusalem artichoke cream;
- Trout carpaccio and vegetables;
- Savoy cabbage cream, wholemeal bread with butter and Fontina DOP dripping;
Chateau Feuillet (VDA): Torrette, Petite Arvine
Crotta de Vigneron (VDA): Muller Thurgau, Muscat de Chambave, Fumin, Syrah
Institut Agricole (VDA): Chardonnay, Cornalin
Lo Triolet (VDA): Pinot Gris, Gamay, Coteau Barrage
Pianta Grossa (VDA): Nebbiolo 396, Donnas Georgos
Antinori: Guado al Tasso, Tignanello, Cervaro della Sala
Jacopo Biondi Santi: Sassalloro, Braccale
Masi: Valpolicella Classico Bonacosta, Campofiorin, Amarone Costasera