23 February 2019 - Our Stew Dinner

Saturday 23nd February 2019 - Our Stew Dinner


Welcome drink with sparkling wine and amuse-bouche


Boiled sea bream fillet with ginger mayonnaise sauce


Stew terrine with red sauce and basil
meats from Zoppo butchery, Sarre

 

Meat hand-made agnolotti1 with herb butter
meats from Zoppo butchery, Sarre

 

Stew of 3 meat cuts with Aostan potatoes and sauces
meats from Zoppo butchery, Sarre

 

Cheese cake with red berries and white chocolate chips

 

4810* Coffee
created by La Clavalité, Pollein

 

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



1. 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.

14th February - Valentine’s Day

Thursday 14th February
Valentine’s Day At 2230 M


Welcome drink with Mattia Vezzola brut, salmon cubes with goat cheese, green apple and squid ink


Salted codfish with polenta1 and basil sauce

Smoked aubergine cream, tartare of coquille Saint-Jacques, with confit tomatoes and stracciatella2


Green Tagliolini3 with angler, prawn and clams


Pork fillet with Aostan apples, bacon, broccoli and roasted peppers
meat from the Zoppo butchery, Sarre


"Bacio scomposto"

Parfait4 with génépy5 with chocolate sauce


4810* Coffee
created by La Clavalité, Pollein


Our wines:

Mattia Vezzola Brut Costaripa
Franciacorta Brut Ferghettina
Rosé Brut Monsupello

 

Total fee for the dinner: 60 €
Transportation is not included, drinks and wines are included

March 22, 2019 - Beer dinner

Dinner with
Les Bières Du Grand-Saint-Bernard

 

MENU 

Lonza1 carpaccio with sweet paprika


Mini-hamburger of salamella2, sour peppers and mustard à l’ancienne


Seupetta de Cogne3 in our style

 

Chicken in Napea with rustic potatoes
Vegetables from Au potager de grand-mère, Fénis


Gianduia chocolate icing with Balance gelatine


4810* Coffee
created by La Clavalité, Pollein


The beers of the evening:
Napea (light lager) Blou (rye beer) & Balance (amber lager)

 

Total fee for the dinner: 65 €
Transportation and beers included



1. Kind of sausage from Southern Italy.
2. Kind of sausage from Northern Italy, always served grilled.
3. Aostan rice soup, originally from Cogne.

April 2019 - Saturday traditional menu

Traditional Dinner – April 2019

MENU


Welcome drink with sparkling wine Bollé and amuse-bouche
 

Salted codfish carpaccio with cherry tomatoes, burrata1 and citrus fruit zests

Caramelized onion with Grana Padano2 cheese sauce and balsamic vinegar

Carnaroli rice with asparagus, egg yolk and nuts from Fénis
 

Cappello del prete3 with cauliflower cream and rustic style potatoes
Mountain potatoes from the Clavalité valley
 

Tropézienne4 with strawberries
 

4810* Coffee
created by La Clavalité, Pollein

 

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

 

1. Fresh cow milk cheese (occasionally buffalo milk), from Southern Italy, made from mozzarella and cream.
2. Hard, slow-ripened, semi-fat, cow's-milk cheese from Northern Italy (Po plain).
3. Hat-shaped bag of pork rind with stuffing.
4. Dessert pastry consisting of a filled brioche.

March 2019 - Saturday traditional menu

Traditional Dinner – Every Saturday in March 2019

MENU


Welcome drink with sparkling wine Bollé and amuse-bouche


Marinated wheat with vegetables


Low temperature egg with courgettes and goat cheese mousse
Goat cheese from La chèvre heureuse, Saint-Marcel


Carnaroli rice with boudin1, with Bleu d’Aoste cheese cream and nutmeg
Cold meat from Racchio butchery, Fénis
Cheese from La centrale laitière de la Vallée d’Aoste, Gressan


Meat cheek with potatoe flan and carrot purée
Vegetables from Au potager de grand-mère, Fénis


Gianduia chocolate cake with vanilla ice-cream


4810* Coffee
created by La Clavalité, Pollein

 


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

 

1. Aostan sausage.

February 2018 - Saturday traditional menu

Traditional Dinner – February 2019


MENU


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.

Dinner – January 2019

Every Saturday of January 2019

MENU


Welcome drink with sparkling wine and amuse-bouche


Fowl salad with nuts and grenade
meats from Zoppo butchery, Sarre


Low temperature egg on Aostan potatoe cream with crusty leeks

Gemma rice with pumpkin and deer carpaccio1


Confit stomach with caramelized onion and melting smoked potatoes from Fénis
meats from Zoppo butchery, Sarre


Milk mousse with acacia honey


4810* Coffee
created by La Clavalité, Pollein


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

 

1. Italian dish of meat or fish, thinly sliced or pounded thin, which is raw, and served mainly as an appetizer.

Friday 18 January 2019

Friday 18 January 2019

Food, music & words

THE MAN WHO WANTED TO FLY

Bobo Pernettaz - Voice
Alberto Faccini - Double Bass
Roberto Contardo - Guitar & Harmonica


MENU

Welcome drink with sparkling wine and amuse-bouche


Salted beef with dressing
and aromatized oil with citrus fruits


Tartiflette1


Risotto


Alpine trout from Lillaz with potatoes and dark courgette cream
mountain potatoes from the Clavalité valley

 

Caramelized Aostan apples with saffron and granita2 with Ebo Lebo réserve liqueur, and home-made chocolate waffle

4810* Coffee
created by La Clavalité, Pollein

 

Total fee for the dinner : 55 €
Transportation and wines are not included


1. Traditional Alpine dish originally from Savoy, France, with potatoes, cheese, lardons and onions.
2. Sicilian semi-frozen dessert made from sugar, water and various flavorings.

December 2018 - Saturday traditional menu

Traditional Dinner – December 2018


MENU


Welcome drink with sparkling wine and amuse-bouche


Salted meat with red caramelized onion salad and citronette
vegetables from farm Au Potager de grand-mère, Fénis
meats from Zoppo butchery, Sarre


Mushrooms with Grana1 cheese


Buckwheat tagliatelle with cheese fondue and coffee powder
cheese from Squinabol, Brissogne


Capocollo2 roast with carrot cream and baked potatoes
meats from Zoppo butchery, Sarre
mountain potatoes from the Clavalité Valley


White chocolate soup with fruits and black chocolate chips


4810* Coffee
created by La Clavalité, Pollein

 


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


1. Class of hard, mature cheeses from Po Plain region of Northern Italy.
2. Traditional Southern Italian and Corsican pork cold pork cut.

 

 

30th December 2018

Dinner on 30th December 2018


Welcome drink with Spumante1 Bollé and amuse-bouche


Girello2 with rose pepper and old-style sauce
meats from Zoppo butchery, Sarre

Tartrà3 with leek, egg and black truffle oil
eggs from farm Au Potager de grand-mère, Fénis
cheese produced by Squinabol family in La Nouva alpine pasture, Pila

 

Carnaroli rice with chestnuts and De Bosses lard carpaccio
Lard from De Bosses factory, Saint-Rhémy-en-Bosses

 

Veal cheek with potato mash and broccoli
meats from Zoppo butchery, Sarre

 

Lemon yogurt mousse with mandarin creme

Lemon tart, meringue4 and berry sauce

 

4810* Coffee
created by La Clavalité, Pollein

 


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


1. Italian sparkling wine.
2. Italian term referring to a choice, round portion of a meat cut, usually beef.
3. Italian salted flan, originally from Piedmont.
4. Type of dessert traditionally made from whipped egg whites and sugar.

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.

Capodanno bimbi 2018

Lunedì 31 dicembre 2018
Capodanno dei nostri piccoli amici

 

Aperitivo di benvenuto con:
- Cocktail analcolico a base di frutta, focacce artigianali e pizzette rustiche
- Frittata al prosciutto cotto
- Lasagna in carta fata

Hamburger alla Fontina con patate e salsine golose


Mousse al cioccolato con gli smarties


...il tutto accompagnato da acqua e bibite a volontà!

 

Il costo della cena è di € 50 a bimbo bevande e trasporto inclusi.

 

 

 

Cenone di Capodanno 2018

Lunedì 31 dicembre 2018
Capodanno alla Société Anonyme de Consommation

Calice di Mattia Vezzola Brut abbinato a:
- Ostrica e champagne in gelatina
- Carpaccio di baccalà con pomodori confits e bufala
verdura coltivata da Au Potager de Grand-mère di Fénis

Fonduta Valdostana con pere caramellate nel Torrette e boudin croccante
formaggio prodotto da Squinobal di Brissogne,vino della maison Agricole D&D di Aosta e
salume prodotto dalla macelleria Racchio di Fénis

Cervo, acciuga e cavolo verza
verdura coltivata da Au Potager de Grand-mère di Fénis
Chardonnay - INAMA

Capasanta, foie gras e frutti rossi
Verduzzo – DORIGO

Riso carnaroli mantecato all'acqua di ostrica con salsa al melograno, cubi di mela Valdostana, olive croccanti e zeste di agrumi canditi
mele coltivate da Tognan Erik di Pollein 

Agnolotti di pasta fresca pizzicati a mano ripieni di cotechino su fondente di patate di montagna affumicate
carne dalla macelleria Racchio di Fénis
patate coltivate nella Valle di Clavalité
Pinot Noir - LO TRIOLET

Filetto di bovino adulto Valdostano cotto nel midollo
con crema di cavolfiore e flan di carote
carne proveniente dalla macelleria ZOPPO di Sarre

Granita di Ebolebo con bavarese di pompelmo rosa
liquore prodotto dalla distilleria St.Roch di Quart

Parfait al caramello salato con mango e frutto della passione disidratato
Moscato d'Asti La Rosa Selvatica – ICARDI

Caffé 4810 con le nostre dolci frivolezze
miscela creata da La Clavalité di Fénis


...e dopo le 24.00: lenticchie con zampone accompagnati da Lambrusco


Il costo dell’evento è di € 150 a persona trasporto con gatto delle nevi e vini inclusi.

 

 

 

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