Winter Season

It's our favourite time of year: frost crackling outside, fires burning inside, dark afternoons and hot soups. This season is home to the deepest flavours, the richest culinary tales and the most fat calories.

From December to the end of March, the season features four big menus, drawing on the reassuring Valaisian stock of the winter Lowland's pantries. In a bleak landscape comes a modern evocation of the glorious holidays, winter festivities and the traditions of the community.

In December, the glorious bourgeois cuisine is on the menu, in January we tell the story of the rustic Winter Rain, February is the month of shepherds' songs and furmint, while March is the month of Lent and the first gardening work.

November  14-15-16-17 | 21-22-23-24 | 28-29-30-31.

Wild, smoke, ash - the last autumn walk in the countryside

Everything fresh from the great outdoors on plates. A menu of deep tones, moss, avocado... The herbs smoke, roast rabbit pâté, duck liver sauce and venison spine, wackor, wild mushrooms and lots of chestnuts

December 4-5-6-7 | 11-12-13-14 | 18-19-20-21.

December as always is the traditional dinners: we go back in time and quote great classics such as family Dobos, Gerbeaud, Elek Magyar and Gundel. This month's menu is a tribute to a bygone era, with a selection of winter dishes from Hungarian bourgeois cuisine. The most intimate, intimate evenings of the year come with a porcelaine table service

January  16-17-18  | 23-24-25  | 30-31. and Februry 1.

Apple, cider, horseradish, smoke - Winter Rain

The season's most rustic culinary immersion tells the story of the value of dry fire and a full pantry, from a time when survival in the farmhouse world meant survival. The menu is based on the treasures of the pantry and the puritanical ingredients found in a winter environment. Mustard ice-cream, bacon, hot horseradish soup, smoked catfish, sea buckthorn, popcorn, cider, apples in many varieties, herbal tinctures and inhalations are the beautiful elements of the story. 

Fabruary  6-7-8  | 13-14-15 | 20-21-22 | 27-28 and March 1.

Carnival, furmint, doughnuts- Winter party pastoral

It is a month of contrasts: icy dawns and the first warm rays of sunshine, the approach of a Lenten fast in moderation, but also the abundance of carnival feasting. February is also a time for lambs to be born, shepherds to sing, but also a time for a raucous farewell to winter.

We'll be evoking this mood with home-grown furmint and lime leaf, and on our plates we'll have doughnuts, walnut soup, light milk pill, sheep's cheese dumplings and herb-flavoured old honey...

March  6-7-8  | 13-14-15 | 20-21-22 | 27-28-29.

Roots, fresh acids, scales - The Lenten menu

The inventive Lenten tasting menu arrives, on the border between winter and spring, with old recipes in a progressive design. Here come old vegetables slow-fired, roasting, concentrated flavours, beautiful fish in a smoke of herbs, here is the place for bran soup, winter pottage rehabilitation, toasted brown breads and creamy eggs in a rich degustation without meat. The menu is prepared using traditional techniques, accompanied by fresh shoots, crisp wines, herbal tea infusions and herbal tinctures - in the spirit of purification.