Pierrade

Diners cook meat (veal, pork, chicken and sausage) on a red-hot slab of soapstone placed in the middle of their table. Served with a side dish of grilled vegetables and our famous sauces and dips.

Raclette

The name “raclette” comes from the French word “racler” that means “to scrape” or “to remove the crust”. Today, it is commonly used to describe a variety of cheese used nearly exclusively to prepare this dish. A slice of cheese is placed on a special electric grill and melted. It is eaten with sliced salami and ham, boiled potatoes, grilled vegetables and pickles.

Bourguignonne

The real name of this dish is Fondue bourguignonne. Small pieces of meat (veal, pork, chicken and sausage) are cooked in a typical communal pot of boiling oil using skewers. The tasty morsels are then dipped in various sauces.

Fondue

The real name of this dish is Fondue Neuchâteloise. The original Swiss recipe we serve is made with Gruyère cheese (2/3), Emmentaler cheese (1/3), white wine and kirsch (cherry liqueur) and served in a traditional caquelon (cast iron pot). It is eaten by dipping bread and potatoes into the melted cheese cream.

Costata di manzo

A 1 kilo bone steak on a red-hot slab of stone placed in the middle of the table.

Polenta

Polenta is a hearty boiled cornmeal dish served with sausage sauce or "concia" (with cheese).

Tartiflette

Steamed potatoes, braised blonde onions, white wine, smoked bacon, reblochon cheese