THE CUISINE
Our culinary philosophy is inspired by three fundamental values: seasonality, creativity and a connection to the territory, blending the best of gourmet cuisine with the warmth and tradition of the Aosta Valley mountains.
Attention to detail is reflected in our artisanal preparations, such as homemade bread and ice cream or egg pasta.
Over time, various techniques of smoking, fermentation and cooking have been refined. Techniques like using the Thai Ocoo pot, the Japanese Yakitori charcoal grill, or cooking with hay, which releases fresh, herbal and aromatic flavors.
The menu includes vegetarian dishes and a wide selection of homemade desserts.
THE CUISINE
Our culinary philosophy is inspired by three fundamental values: seasonality, creativity and a connection to the territory, blending the best of gourmet cuisine with the warmth and tradition of the Aosta Valley mountains.
Attention to detail is reflected in our artisanal preparations, such as homemade bread and ice cream or egg pasta.
Over time, various techniques of smoking, fermentation and cooking have been refined. Techniques like using the Thai Ocoo pot, the Japanese Yakitori charcoal grill, or cooking with hay, which releases fresh, herbal and aromatic flavors.
The menu includes vegetarian dishes and a wide selection of homemade desserts.
Creativity and
tradition
The cuisine at Pierre Alexis 1877 is a celebration of culinary creativity.
Chef Marchetto reinterprets the classics of mountain tradition with unusual combinations and modern techniques.
Dishes like foie gras with hazelnuts and truffle, venison tartare with barberry ice cream, alpine char, and oriental and Nordic inspirations, make every meal a tasting journey that intrigues, entertains and satisfies the senses and palate.
Creativity and
tradition
The cuisine at Pierre Alexis 1877 is a celebration of culinary creativity.
Chef Marchetto reinterprets the classics of mountain tradition with unusual combinations and modern techniques.
Dishes like foie gras with hazelnuts and truffle, venison tartare with barberry ice cream, alpine char, and oriental and Nordic inspirations, make every meal a tasting journey that intrigues, entertains and satisfies the senses and palate.
Seasonality and
raw materials
The menu changes monthly, following the rhythm of the seasons and highlighting local excellence.
Raw materials are chosen based on product quality, production area, and attention to cultivation or breeding methods.
A network of collaboration with local producers allows us to offer, for example, the best meats, fish specialties like Morgex trout and a wide selection of cheeses.
Some specialties, such as black truffle, Mazara del Vallo prawns, or oysters, come from high-quality Italian and foreign suppliers.
Seasonality
and raw materials
The menu changes monthly, following the rhythm of the seasons and highlighting local excellence.
Raw materials are chosen based on product quality, production area, and attention to cultivation or breeding methods.
A network of collaboration with local producers allows us to offer, for example, the best meats, fish specialties like Morgex trout and a wide selection of cheeses.
Some specialties, such as black truffle, Mazara del Vallo prawns, or oysters, come from high-quality Italian and foreign suppliers.
Herb gathering
The Chef often takes walks in the woods to gather wild herbs and flowers in areas like Val Ferret, Val Veny, Villair di Morgex, and La Salle.
In these places, you can find wild sage, nettles, Good King Henry, dandelion, mint, wild thyme, watercress, hop shoots, and yarrow. Or berries such as barberry, sea buckthorn and juniper. The territory also offers Icelandic moss, moss shoots, bark and pine needles.
Gathering is done when nature’s fruits are organoleptically mature and can release all their aroma and flavor.
Herb gathering
The Chef often takes walks in the woods to gather wild herbs and flowers in areas like Val Ferret, Val Veny, Villair di Morgex, and La Salle.
In these places, you can find wild sage, nettles, Good King Henry, dandelion, mint, wild thyme, watercress, hop shoots, and yarrow. Or berries such as barberry, sea buckthorn and juniper. The territory also offers Icelandic moss, moss shoots, bark and pine needles.
Gathering is done when nature’s fruits are organoleptically mature and can release all their aroma and flavor.
Restaurant Selected By
Restaurant Selected By
