Articles

24th December 2018

Christmas Dinner
Monday, 24th December 2018


Welcome drink with sparkling wine and amuse-bouche


Marinated trout Tartare from Lillaz with rhododendron honey, lime mayonnaise and polenta1
livestock fish from company Thomasset, Cogne
stone-milled flour from Chappoz mill, Donnas


Lukewarm fowl salad with nuts and grenade


Carnaroli rice with Bleu d’Aoste cheese and crusty boudin2
cheese from Squinobal company, Brissogne
meats from Racchio butchery, Fénis

Agnolotti3 « del plin » with parsley and cotechino4
meats from Zoppo butchery, Sarre


Rôti de la veine aux légumes d’hiver
meats from Zoppo butchery, Sarre


Creamy mandarin yoghurt

Made-in-house panettone with creams


4810* Coffee
created by La Clavalité, Pollein

 

Total fee for the dinner : 50 €
Transportation and wines are not included


1. Alpine traditional cornmeal.
2. Kind of sausage in most French-speaking regions of the world.
3. Type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetable.
4. Italian pork sausage.

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