The cuisine
The culinary philosophy is based on three fundamental values: seasonality, creativity, and connection with the territory, merging the best of contemporary gastronomy with the warmth and essence of the Aosta Valley mountains.
Attention to detail is reflected in artisanal preparations such as homemade bread, freshly made egg pasta, and house-made ice cream.
Over time, various techniques of smoking, fermentation, and cooking have been refined: the use of the Thai Ocoo pot, the Japanese charcoal grill Yakitori, and hay cooking, which bring out fresh, herbal, and aromatic flavors.
The menu also includes vegetarian options and a wide selection of homemade desserts. A plant-based tasting experience, Essenza, is also available.
Heritage and
Imagination
The cuisine of Pierre Alexis 1877 is a celebration of gastronomic creativity.
Chef Marchetto reinterprets the classics of mountain tradition with original combinations and cutting-edge techniques. Dishes such as celeriac with apple and lovage ice cream, eel and rabbit skewer with silene and umeboshi, alpine trout with oriental and Nordic influences, transform each meal into a tasting journey that intrigues, entertains, and satisfies both senses and palate.
Seasonality and
Ingredients
The menu changes monthly, following the rhythm of the seasons and highlighting local excellence. Ingredients are chosen based on quality, production area, and specific farming or breeding methods.
A close network of collaborations with local producers makes it possible to offer the finest meats, fish specialties such as Morgex trout, and a wide selection of cheeses.
Foraging and
Wild Herbs
The Chef often takes long walks in the woods to gather wild herbs and flowers in the areas of Val Ferret, Val Veny, Villair di Morgex, and La Salle.
These areas provide plants such as wild sage, nettle, Good King Henry, dandelion, mint, wild thyme, watercress, and hop shoots. There are also berries such as barberry, sea buckthorn, and juniper, as well as Icelandic lichen, moss sprouts, bark, and mountain pine needles. The foraging takes place when nature’s fruits reach full organoleptic maturity, allowing them to express their full aroma and flavor.
