MADE WITH SWISS CHEESE COOKED WITH WHITE WINE, GARLIC, AND KIRSCH.  

SERVED IN A COMMON POT WHERE PIECES OF BREAD ARE DIPPED.

GRUYÈRE CHEESE FONDUE

For 1 person

HALF AND HALF CHEESE FONDUE

For 1 person

BACON FONDUE

For 1 person

MUSHROOMS FONDUE

For 1 person

CHILI PEPPER FONDUE

For 1 person

27.-

28.-

29.-

29.-

29.-

CIDER FONDUE

For 1 person

BOLETUS FONDUE

For 1 person

TOMATO FONDUE

For 1 person

CHAMPAGNE FONDUE

For 1 person

MORELS FONDUE

For 1 person

POTATO SUPPLEMENT

29.-

31.-

31.-

35.-

39.-

5.-

TYPICAL VALAISAN DISH OBTAINED BY SCRAPING THE SURFACE OF A HALF-WHEEL OF FONDUE CHEESE NEAR A HEAT SOURCE.

Served with small potatoes, pickles, and onions.

SMALL PETIT CHALET STARTER PLATE

Dried bacon, dried beef meat, cured ham, dried sausage

3 COURSES PER PERSON

With potatoes, pickles, onions

ADDITIONAL CHEESE PLATE

 INCLUEDED

32.-

 10.-

BUTTERED TOASTED BREAD WITH WHITE WINE,  

OVEN-BAKED IN A WOOD-FIRED OVEN.

CHEESE CRUST 

Raclette cheese

ROYAL CRUST 

Raclette cheese, ham, egg on top

 20.-

 23.-

RÖSTI WITH SWISS CHEESE 

Swiss cheese, baked in a wood-fired oven

RÖSTI WITH BACON

VALAISAN RÖSTI

Swiss cheese, tomato, bacon, baked in a wood-fired oven

SCANDINAVIAN RÖSTI

Double cream, smoked salmon

EXTRA EGG

20.-

 20.-

 22.-

 26.-

 2.-