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.
Putting the altitude into “haute cuisine”!
Put some fuel into the tank for the day ahead from 7.30 – that short walk to the funicular will feel like a single bound after a hearty mountain breakfast. There’s no feeling in the world to match being first up to the Bettaforca pass, with the intoxicating view of the morning sun bringing the Cime Bianche to sparkling life.
But if your holiday has a more relaxed tempo, that’s fine too. From 10.00 the breakfast buffet moves to the bar where you can order at your leisure.
Dinner is served from 19.00 to 21.00 – but if you have little ones, who need to eat earlier, just let us know and of course we can arrange that too.
A TASTE OF BREAKFAST
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.
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
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.
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.
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.