Suisse
Resorts: Saint-Rhémy-en-Bosses
The dining room still maintains the charm of the old inn.The Chef uses innovative and modern cooking techniques which allows him to use less fat and salt, bringing out the genuine flavors of the food.We gather the mountain herbs ourselves.We make bread, pastas and desserts.The essential and quality wine list has a selection of classic doc labelled wines and doc labelled Valdostan, Piedmontese and national wines.
Squid ink tagliolini with a trout and pine nut ragù, and saffron; Quail and chestnut ravioli in a Castelmagno sauce ; Lemon and rosemary rice cake with small fillets of marinated trout and soy sauce ; Bacon-wrapped pork fillet with black grapes and prunes, and a side of peperonata; Homemade tartlet with martin-sec pears and walnuts, with a Port wine sauce
Institut Agricole Régional (VDA)
Les Crètes-Charrère (VDA)
Cave de Morgex (VDA)
La crotta di vigneron (VDA)
Giulio Moriondo (VDA)
Co-Enfer d’Arvier (VDA)
Cantine di Donnas (VDA)
Nota
Contratto
Gaja
Guida Michelin anno 2008 e 2011, Guida Slow food anno 2008 e 2011, Guida L’ESPRESSO anno 2008, Guida TOURING anno 2008 e 2011 e Golosario 2011
Note - this information is not directly connected to the Cammino Balteo path but it is part of the Aosta Valley tourist offer.