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Monday 18 November
Tuesday 19 November
Wednesday 20 November
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Family-run restaurant that proposes both Valdôtain and national dishes, but also some specialities realised with alternative cooking methods, such as sous-vide and low-temperature cooked meats and vegetables or home-made desserts, all prepared with selected and high-quality ingredients.
Pizzoccheri
Polente varie
Rosticciana (cottura bassa temperatura)
Stufato di cervo
Sottofiletto ai porcini
Le Clocher: Torrette supérieur, Pinot Noir, Fumin
Gasperi Di Francesco: Planchettes, Fumin
CInelli Colombini: Brunello Montalcino, Chianti
Del Negro N. : Chambave Rouge, Pinot Noir
Imago Mai Domi: Muller Thurgau
Le Clocher: Petite Arvine
Del Negro:Chambave Muscat
Vezzoli: Franciacorta