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Saturday 22 February
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In an ancient house from the 1600s, renovated with a combination of recovery and modernity, we offer a cuisine inspired by the territory, the place where we are and our origins. The fresh pasta is homemade, our dishes are cooked on a traditional wood stove and accompanied by naturally leavened breads and focaccias of our production.
- Tagliatelle with white deer ragout;
- Rye tagliolini with alpine butter and aromatic herbs;
- Chestnut flour dumplings;
- Baked kid;
- Tarts with jams of our production.
Gamay - Torrette Superior - Muller Thurgau - Petite Arvine (Cave des Onze Communes VDA);
Gamay - Chambave Muscat (La Crotta de Vegneron VDA);
Nebbiolo (Piantagrossa VDA);