Smoked Trout and Salmon marinated for 24 hours, thinly sliced and served with sour cream and toasted bread .
Allergies: Fish
A platter of assorted marinated meats, raw ham, lard, black pudding and salami from the valley.
A platter of assorted salmi and chesses from the valley with smoked trout and rabbit liver pate.
served with polenta and tropea sour onions.
A soup of mountain community origins, made of bread, cabbage leaves, Fontina cheese, vegetable broth and noisette butter.
Allergens: milk and dairy products, gluten
Grandmother’s lunchtime recipe forl long melanchonic winter sundays, with much butter and Fontina cheese.
Allergen: milk and dairy products
Allergens: gluten, eggs, celery
With sage and butter.
Allergens: gluten, eggs, milk and dairy products
According to the offer of the regional markets
*Homemade dishes with fresh ingredients that we have refrigerated for storage in compliance with health regulations.
Different meats with organic stone-ground wholemeal polenta.
These recipes are based on ancient Valle d’Aosta traditions.
Allergens: celery, gluten, fruits in shell
Thin sliced beef steak with rockets salad and chopped fresh tomatoes.
Served with boiled potatoes.
Allergen: milk and dairy products
Served with citrus salad.
Allergen: fish
Served with berries sauce, dry fruit crumble and baby chards. Allergen: fruits in shell
Each second is accompanied by a side dish according to seasonal availability.
The rabbits and roosters we cook are raised on the Antey farm.
Chosen by grandmother Carmen at the weekly markets in Valle d’Aosta, featuring products made by local craftmen, including low fat Toma cheeses, Alpine pasture Fontina and occasionally soft cheeses.
Made with fresch milk and seasonal fruit
Small chocolate cake cooked at the moment, with a melted heart, served hot.
Available according to the season and daily changes.
Aspic (seasonal fruit in a Moscato jelly), Crème caramel, Bavarois, “Mousseline Mimì” (a type of meringue dessert), Peruvian cream, Monte Cervino, pistachio Marahdja cream, raspberry, lemon and seasonal fruit tarts, chocolate and poppy seeds desserts, puff pastry with Renette apples, Cassata Siciliana, Strudel.
* The black bread we serve you is produced by Paolo and Katia with grains from the municipality of Verrayes, made with stone-ground flours grown at 1026 meters, using mother yeast, baked in a wood oven.
Hotel Ristorante
Les Neiges d’Antan
Crêt Perréres 11021
Breuil Cervinia (AO)
Aosta – Italia
Ph +39 0166 948775
Ph +39 3402435179
Ph +39 329 9023340
P.Iva: 01043580073
info@lesneigesdantan.it
© 2020
