Alpine pasture cooking
The Alpine farm cuisine we propose is primarily based on our own production. It reflects the memories of our rural childhoods.
Our production
First and foremost, milk – natural or indulgent chocolate-flavored, hot or cold, used in dishes like gratins, milk-roasted lamb, cream, and also and curds in cheese molds, white cheese, as well as fermented varieties such as Moon Milk and Skyr.
Our cheeses, mainly the Roure tomme, followed by the Longon tomme at the end of the season, not forgetting the fresh cow or goat cheeses, served on a platter or cooked.
Brousse cheese, served hot straight from the cauldron or used in ravioli, tarts, and more.
Our meat (milk-fed lamb, veal, beef, rabbits) are sourced from own animals raides naturally and the with dignity.
Our foraging in nature including nettles, wild spinach, mushrooms, linden, thyme... and let’s not forget our wines made from juniper, larch flowers, and genepi.
A cuisine of tradition and quality
At the stove, around our wood-fired oven, we aim to offer hikers, guests, and friends a generous and simple Alpine cooking. Our values are guided by rigor, sense of effort, and the work reflected in our productions, for a shared moment of warmth and conviviality, in the spirit of the place, pastures inhabited by our animals and our family.
Lunch and Dinner...
The Alpine cooking is served every evening at the lodge shared table. For lunch, we also offer continuous service with Alpine dishes, omelettes, cold cuts, fresh cheeses, tommes, and homemade cakes.
