Articles

24 dicembre 2019 - Vigilia

Cena della vigilia di martedì 24 dicembre 2019

Aperitivo di benvenuto con calice di bollicine e amuse-bouche

Tartare di cervo profumato al caffè su vellutata di caprino di Septumian
formaggio prodotto dall’az. Copafen di Chambave

Carbonara di calamari

Raviolo di trota di Lillaz, patate di montagna al limone con burro e timo
pesce allevato dalla troticoltura Thomasset di Lillaz
patate coltivate nella vallata di Clavalité

Riso carnaroli Tenuta Margherita mantecato al foie gras e lumache di vigna al prezzemolo

Costolette d’agnello alle erbe con polenta ai funghi e biete
carne della macelleria Zoppo di Sarre
farina macinata a pietra dal mulino Chappoz di Donnas

Cremoso al cioccolato bianco con gelatina al melograno

Panettone artigianale con le sue creme
prodotto da forno dell’az. Loison di Vicenza

Caffè 4810
miscela creata dalla ditta La Clavalité di Pollein

 


il costo della cena è di € 60 trasporto e vini non compresi

23 February 2019 - Our Stew Dinner

Saturday 23nd February 2019 - Our Stew Dinner


Welcome drink with sparkling wine and amuse-bouche


Boiled sea bream fillet with ginger mayonnaise sauce


Stew terrine with red sauce and basil
meats from Zoppo butchery, Sarre

 

Meat hand-made agnolotti1 with herb butter
meats from Zoppo butchery, Sarre

 

Stew of 3 meat cuts with Aostan potatoes and sauces
meats from Zoppo butchery, Sarre

 

Cheese cake with red berries and white chocolate chips

 

4810* Coffee
created by La Clavalité, Pollein

 

Total fee for the dinner: 50 €
Transportation and wines are not included



1. Type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetable.

March 22, 2019 - Beer dinner

Dinner with
Les Bières Du Grand-Saint-Bernard

 

MENU 

Lonza1 carpaccio with sweet paprika


Mini-hamburger of salamella2, sour peppers and mustard à l’ancienne


Seupetta de Cogne3 in our style

 

Chicken in Napea with rustic potatoes
Vegetables from Au potager de grand-mère, Fénis


Gianduia chocolate icing with Balance gelatine


4810* Coffee
created by La Clavalité, Pollein


The beers of the evening:
Napea (light lager) Blou (rye beer) & Balance (amber lager)

 

Total fee for the dinner: 65 €
Transportation and beers included



1. Kind of sausage from Southern Italy.
2. Kind of sausage from Northern Italy, always served grilled.
3. Aostan rice soup, originally from Cogne.

14th February - Valentine’s Day

Thursday 14th February
Valentine’s Day At 2230 M


Welcome drink with Mattia Vezzola brut, salmon cubes with goat cheese, green apple and squid ink


Salted codfish with polenta1 and basil sauce

Smoked aubergine cream, tartare of coquille Saint-Jacques, with confit tomatoes and stracciatella2


Green Tagliolini3 with angler, prawn and clams


Pork fillet with Aostan apples, bacon, broccoli and roasted peppers
meat from the Zoppo butchery, Sarre


"Bacio scomposto"

Parfait4 with génépy5 with chocolate sauce


4810* Coffee
created by La Clavalité, Pollein


Our wines:

Mattia Vezzola Brut Costaripa
Franciacorta Brut Ferghettina
Rosé Brut Monsupello

 

Total fee for the dinner: 60 €
Transportation is not included, drinks and wines are included

April 2019 - Saturday traditional menu

Traditional Dinner – April 2019

MENU


Welcome drink with sparkling wine Bollé and amuse-bouche
 

Salted codfish carpaccio with cherry tomatoes, burrata1 and citrus fruit zests

Caramelized onion with Grana Padano2 cheese sauce and balsamic vinegar

Carnaroli rice with asparagus, egg yolk and nuts from Fénis
 

Cappello del prete3 with cauliflower cream and rustic style potatoes
Mountain potatoes from the Clavalité valley
 

Tropézienne4 with strawberries
 

4810* Coffee
created by La Clavalité, Pollein

 

Total fee for the dinner: 50 €
Transportation and wines are not included

 

1. Fresh cow milk cheese (occasionally buffalo milk), from Southern Italy, made from mozzarella and cream.
2. Hard, slow-ripened, semi-fat, cow's-milk cheese from Northern Italy (Po plain).
3. Hat-shaped bag of pork rind with stuffing.
4. Dessert pastry consisting of a filled brioche.

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