On Sunday 1 November, lunchtime and evening, the kitchen serves an All Saints' Day menu, three courses of your choice for 58 €.
To start: confit hare terrine with foie gras and truffle, or house-smoked Scottish salmon with Isigny cream. Main course: pike-perch fillet with crayfish and steamed potatoes, or venison medallions with wild mushrooms and red wine pear. Dessert: homemade chocolate fondant with vanilla ice cream, or a gourmet plate of five mini desserts.
That day, a shorter menu goes with it: our game menu, a few house classics, all desserts and children's dishes, plus the chalet fondues and pizzas. All Saints' Day books up quickly: reserve online or on +352 99 80 41.