Mixed salad 9.-
Valais salad 19.
- Mixed salad with dried beef, cured ham, local cheese and sausage
Marbled foie gras (FR) 19.- Foie gras marinated in génépi
Pheasant fillet 16.50 Fillet deglazed with raspberry vinegar on a bed of salad
Autumn risotto 18.- Risotto with grilled chanterelles sprinkled with alpine cheese
Gourmet soup 12.- Jerusalem artichoke, parsnip and leek soup
Dried beef aiguillette 80g 18.-
Chanterelle puff pastry 19.-
Raclette revisited 17.- Raclette cheese espuma with potatoes and ham crisps
The ‘Veisiviarde’ fondue pot
By appointment only
Broth – 200g. 37.-
Broth – 250g. 42.-
Wine and vegetables 200g. 39.-
Wine and vegetables 250g. 44.-
100g meat supplement. 13.-
Traditional dishes
Valais platter ‘Rigal à Vex’ 25.-
Ham, aiguillette, bacon, sausages and cheese from the region – 150g
Plate of dried meat 27.-
Artisanal aiguillette from the butcher Rigal-Zermatten Vex 120g
Current suggestions
Chamois stew with dark chocolate 29.50
Venison tenderloin garnished with cep sauce 43.-
Venison shoulder cooked at low temperature on a bed of Haudères hazelnuts, shredded in its own juices 35.-
Braised wild boar cheeks on a bed of parsnip purée 36.-
Venison tartare with chanterelles and roasted pine nuts 32.-
Saddle of roe deer flambéed with rosemary and pepper sauce 52.-
Our bread comes from the bakery in Evolène or another Valais bakery.
Our staff will be happy to provide information about allergies or intolerances.
