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For over 40 years, the family run Napoléon restaurant has offered its customers courtesy and tradition, combined with quality and genuine cuisine.
Since opening (1967), the cuisine has been handled by the proprietor, with passion and experience.
Fritto misto alla piemontese (traditional Piedmont fried cuts and offal)
Bagna Cauda (warm dip made with garlic, anchovies, olive oil)
Valdostan soup
Polenta and game
Stewed meats - Tripes
La Kiuva (VDA)
Arnad-Montjovet (VDA)
Muller (VDA)
Cave des Onze Communes (VDA)
Torrette (VDA)
Chardonnay (VDA)
Premi ricevuti: Diploma di merito F.I.C 2000 - Appartenenza al Collegium Cocorum ( F.I.C ) 2007