To start we serve a selection of cured meats and cheeses or warm hors d’oeuvres: whether it’s one or the other, they are all 100% Valdostan.
Depending on the season, these vary from goat’s cheese with apple compote and balsamic vinegar wafer, to cream mushroom cocotte wrapped in sesame and herb pastry.
Nature forms part of the flavour of Valdostan meat: animals bred here breathe air that blows down from 4000 metres, drink water that gurgles from streams borne from glaciers and graze on aromatic mountain fodder. These are the treasures found in the Aosta Valley, the secret behind our meat’s unique flavour.
Our dishes only contain the meat of cattle bred in the Valdigne, along with spices and gold medal DOP fontina cheese.
Each year the polenta flour is selected from ancient varieties of maize flour that are then griss-grain stone milled to bring out the flavour. Traditional Valdostan cuisine does however, include a number of fish dishes: La Chaumiére is very proud of its sautéed brook trout with potato and bacon quiche.
As in any cold place worthy of its name, soups are our speciality. La Chaumiére serves the classical local Valpellinentze, French-style onion soup with wholemeal bread, and creamed vegetable soup with crumbled chestnuts and ricotta cream and vegetable casserole.
And to finish – a spoonful of sweetness.