We will be closed from Monday 11th November to Thursday 5th Décember 2019.

 



 

 

Gastronomic weekend

Spoil yourselves with a weekend break in the beautiful Aosta Valley, relaxing and enjoying our hospitality and fine cuisine.

Arrive on Friday evening and stay in one of our “Relax” or “Panorama” category double rooms. The offer comprises bed and breakfast, a gift pack of local produce and evening meals on Friday and Saturday, chosen from our set Traditional and Seasonal menus, which are described elsewhere in these web pages. All of the inn’s facilities are available to our guests. Rooms must be vacated by 11 a.m. on Sunday morning.

Price per person (two people sharing a double room) from € 150.00 to € 180.00


 

An imaginative gift for your friends

Give your friends a personalized gift voucher entitling them to a relaxing evening in our restaurant, enjoying our hospitality and the authentic cuisine of the Aosta Valley. They can also arrange to spend the night at our inn.


 

Our hotel is convenctionned for your wellnwess with Terme di Pré Saint Didier, Spa & Benessere

 


 

Traditional menu

 

Successfully adapting old-time recipes to modern tastes, this menu brings out the delicious flavours of our fresh local ingredients.

 

First, whet your appetite with some of our typical pork-meat products, such as teteun, dry-cured ham, motzetta or boudin (black pudding). Then try our full-blooded traditional Aosta Valley recipes: seuppa à la vapellenentse, followed by carbonada con polenta cooked over a wood fire. Finally, choose one of the delights from our substantial dessert menu, which includes, sfogliatina (a layered pastry) with ice-cream and hot caramel sauce, variations on crème brulée, and a crunchy cupolina of russet apples with cinnamon ice-cream. 

 

Seasonal menu

 

This menu includes some of the tastiest and most innovative dishes created in our kitchen at La Clusaz, based on seasonally available produce.  

 

First, choose between straccetti made with rye flour, savoy cabbage and a tomme cheese sauce or fagottini of fresh pasta stuffed with duck-leg conserve, emulsified butter and onion. Both combine seasonal flavours with creativity and innovation. Then be tempted by our gran piatto del maiale con verza e fagioli, a pork dish available when our pigs are slaughtered, featuring the parts of the animal not used for our home-made sausages and salami.