LET’S GO BACK TO BASICS.
LET’S REMIND OURSELVES WHAT MAKES THE CUISINE OF THE MOUNTAINS SO SPECIAL: PURE, WHOLESOME INGREDIENTS, PREPARED AND COOKED ACCORDING TO LORE HANDED DOWN BY SONS AND DAUGHTERS OF THE SOIL, WORKING WITH NATURE THROUGH THE SEASONS.

Breakfast is the most important meal of the day. It fuels you for the day! Whether you like to start the day with cereal and fresh yogurt or bacon and eggs or french croissant and italian cappuccino, we have all the bases covered. All of our food is locally sourced where possible. If you are up early enough there is the possibility to meet our Milkman Riccardo on his morning rounds.
If you would like eggs for breakfast we can entroduce you to chickens personally: “they are great neighbours and close friends of ours”.

Brunch. If you missed breakfast, whether it’s due to a long lie-in or an early bike ride, our kitchen serves brunch from 10 till 12. You will never be so happy having missed breakfast. Looking out over the mountains in the fresh air, with a cup of our exelent coffee in your hand.

If you choose to have dinner with us you’ll find an easygoing and relaxed atmosphere paired with healthy and homemade plates of food.Alongside our daily menu you will always find Valle d’Aosta “harty” plates!

A TASTE OF BREAKFAST

Escape from the chaos of urban life and indulge yourself a little!

To achieve the highest possible standards, in both taste and quality, we stock our kitchen larder through trusted local suppliers.

It gives us pleasure, then, to introduce you to our extended “family” – and where you can find them.

OUR TEAM

Andrea at Bon bon
Andrea prepares our brioches for every morning at Verres – made simply with flour, butter, sugar, eggs and vanilla.

Riccardo at L’agrifoglio
Riccardo’s cows supply our milk and pasteurised yoghurts. They graze the pasture around the nearby hamlet of Antagnod

Franca at Fromagerie Haut Val D’Ayas
You’ll find the Fromagerie at Brusson – it’s where we get milk and creamy butter and wonderful cheeses: Fontina, Fromadzo, Bleu d’Aoste

Noemi and Paolo at macelleria Alliod
Our butchers, at Periasc, supply us with beef raised with a real passion, and to the highest welfare standards whether out grazing their fields or when brought in for the winter

debosses

The DeBosses
At Bourg Saint-Rhemy you’ll find Jambon de Bosses, who supply us with a range of wonderfully delicate prosciutto, whether smoked or flavoured with mountain herbs.

Ivano and Davide at Alpiflora
Ivan and Davide spoil us with their essential oils, their thyme-and-lavender soaps, their grape-essence shampoos. Cultivating fragrant meadows around Hone, they patiently heed the rhythms and ancient lore of mountain life.

Paola at Douce Vallée
Paola makes the most amazing vinegars and juices, from fruits harvested in the silent margins of the forest: apples, raspberries, blackcurrants, redcurrants and that very special fruit the ‘josta’.

Lucia at Caseificio Evançon
Brings us milk and butter, and toma and fontina cheese, from her dairy down in the valley at Arnad.

Azienda Agricola Formica Davide
At ‘Saluggia cina Tenimento’ Davide and Silvia till the rich soil under the ancient Cavour watercourse to furnish us with beans, cannellini and lentils.

Alpenzu
Fruit and sugar, and nothing but, go into the conserves made by Alpenzu in the valley at Arnad.

Riso Val di Serpe
The famed ricefields around Vercelli provide us with a cherished foundation for our risotto at Lamporo.

Alpeko
Lisa e Christian detergenti ecologici dal carattere alpino. Producono in Valle d’Aosta li trovi on line.

Poésie chocolat
Nei nostri pic nic la tavoletta di cioccolato è una Poésie, la trovi on line e nei negozi di alimentari.

Maison Bertolin
Il lardo e la mocetta non possono mancare sulla tavola dei valdostani, il nostro lo produce Maison Bertolin, lo trovi on line e ad Arnad nella loro sede di produzione con boutique annessa.

Our wine list

Our cuisine is matched by prized local labels from our carefully stocked family cellar, all of scrupulously organic manufacture – because we believe wine should be made the way our grandfather taught us, according to principles of excellence established by our regional Institute of Agriculture. These combine the time-honoured rules of viticulture with the best of modern knowledge to create the best cru possible.