Menù
Degustazione estivi
According to seasonality and in order to preserve freshness and availability, some
ingredients may be frozen or processed through rapid temperature reduction. Information on the presence of allergens is available by contacting the dining room staff.
Cover charge 6
*The tasting itineraries are intended for the entire table
Vegetable and red berry salad “1877”, Champchevrette
Fusillone pasta, onion essence, gessato di pecora from “Val d’Ayas”
Celeriac, mushrooms
Red berry soup, plums, almond ice cream, goat’s milk foam
Artic char, Jerusalem artichoke, horseradish cream, apple juice
Veal sweetbreads, brossa, fermented pine bud sprouts, mountain pine oil
Cappellacci of wild boar ribs, ponzu sauce, pickled cucumber, lichens
Milk-fed lamb with hay in two textures, yogurt and miso, garden salad, cornelian cherry dressing
Chocolate bar, wormwood heart, earth, iced foam with alpine milk and hay
Duck foie gras, herring caviar, gooseberry, dandelion oil, brioche bread
Sheep and lard kushiyaki marinated in escabeche, apple ketchup and barberry
Gyoza of Seirass and Buon Enrico, snails, wild garlic oil
Whey risotto, eel, black lemon powder
Whitefish wrapped in vine leaves, beurre blanc, watercress and mint oil
Pigeon, blackberries with verbena, macaron with its livers, fillet with hay molasses
Log and undergrowth, mountzin pine ice cream, birch sap
3 courses of your choice from a selection of à la carte dishes
Main courses excluded
Recognitions
