February 2018 - Saturday traditional menu

Traditional Dinner – February 2019


Welcome drink with sparkling wine and amuse-bouche

Motsetta1, celery, nuts and Aostan apples
Cold meats from De Bosses company, Saint-Rhémy-en-Bosses
Fruits from Tognan company, Pollein

Rustic-style Polenta2 with Bleu d’Aoste cheese and crusty boudin3
Wheat from Chappoz meal, Donnas
Cheese from La Centrale laitière de la Vallée d’Aoste, Gressan
Cold meats from the Racchio butchery, Fénis

Fresh Tagliolini4 with capers, tomatoes and Cantabrian anchovies

Wild boar meat with mashed potatoe and vegetables
Mountain potatoes from the Clavalité valley

Vanilla crème bavaroise (Bavarian Cream) with red berries sauce
Milk from the Pellissier company, Verrayes

4810* Coffee
created by La Clavalité, Pollein

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


1. Cured chamois meat.
2. Alpine traditional boiled cornmeal.
3. Traditional Aostan sausage with beetroot, spices, wine and beef or pork blood.
4. Kind of pasta made of long, flat ribbons.