FontinaMI On Tour

From Saturday 7 to Sunday 22 March, 11 restaurants in Courmayeur present their own interpretation of FontinaMI, creating special off‑menu dishes that bring together Aosta Valley culinary tradition and Milanese inspiration through the excellence of Fontina cheese.
The formula mirrors the Milan edition: guests at the participating restaurants can enjoy an off‑menu Fontina dish inspired by local traditions with a Milanese twist. Those who choose the dedicated dish receive a complimentary Fontina amuse‑bouche.

Local chefs, breathtaking Alpine scenery and typical Aosta Valley ingredients, from Morgex saffron to Saint‑Oyen prosciutto, as well as zero‑kilometre honey and chestnuts, give life to “FontinaMI on Tour – Courmayeur”, a delicious dialogue between regional recipes and original, contemporary pairings.

And also:

• Saturday 7 March
  Jardin de l’Ange – 5:00 pm
  Opening of FontinaMI On Tour Courmayeur with aperitif – subject to availability

• Sunday 8 March
  Jardin de l’Ange – 12:00 pm
  Show cooking with Chef Tommaso Arrigoni from the Milan edition – subject to availability

• Sunday 15 and Sunday 22 March
  The Outsider – 11:30 am
  Brunch & DJ set

1. Auberge de la Maison
Dish: Pan‑fried Morgex saffron risotto with Fontina DOP fondue
https://www.aubergemaison.it/en/laubergine-restaurant/

2. Cadran Solaire
Dish: Cadran‑style Valdostana, oven‑baked with Fontina DOP and grilled Saint‑Oyen prosciutto

3. Les Jorasses
Dish: “Memories” Mi‑Co – Tribute to Fontina DOP
A tasting selection featuring Milanese risotto, glazed beef tongue, ossobuco and génépy meatballs, cooked ossobuco salami and long‑aged Fontina DOP fondue

4. Pierre Alexis 1877
Dish: Fontina DOP mousse with chestnuts, honey and saffron caviar, gold leaf

5.Altitude – Champagne & Gourmet
Dish: Pigeon with Campari sauce and Fontina DOP, saffron carrots

6. La Sapinière
Dish: Mi‑Ao – Saffron risotto with potato “ossobuco”, smoked marrow, goat cheese, Fontina DOP Alpeggio fondue, Torrette Superiore reduction and mocetta leaves

7.La Fourchette
Dish: Ossobuco cappellacci with saffron sauce and Fontina DOP fondue

8. 4810 We are Food
Dish: Alps in Cassœula – Glazed suckling pork cheek on cassœula, pork jus and Fontina DOP fondue

9. Locanda Belvedere 
Dish: Milanese cutlet “on white” – Breaded and fried veal cutlet with a molten heart of Fontina DOP Alpeggio

10. La Chaumière
Dish: Cassœlotto – Cassœula risotto with warm saffron and Fontina DOP diplomatic cream

11. The Outsider (Sunday brunch with DJ set)
Dish: Aosta Valley burger with a touch of Milan – Local beef burger with Fontina DOP and saffron mayonnaise