Evening meals are only served if ordered in advance or as 3-course half-board
Menu of the day: salad, main course and dessert
Chicken in the oven according to Pierre’s recipe with french fries
* Braised veal cheek with Parmentier
* Beef fillet or lamb carré on a hot stone with gratin Dauphinois
You grill the meat yourself at the table and decide which cooking point your steak or lamb carré should have – rare, medium or well done. A highlight at every event!
Graubünden veal cordon bleu with french fries
Frog legs à la mode Provençale with french fries
