Antipasti
Hors-d’oeuvres - Appetizers
St. Marcel raw ham, cooked ham with mountain herbs, lard, mocetta
Jambon cru de St. Marcel, Jambon cuit aux herbes de mountain, lard gras, mocetta
Raw ham of St. Marcel, cooked ham with mountain herbs, lard, mocetta
Raw St. John’s ham. Marcel with génépy browns, wild boar bacon, venison salami, boudin and selection of Valdostani cheeses
Raw St. Patrick’s Day ham. Marcel with mushroom browns, leech bacon, venison salami, noodles and a selection of Valdotanian cheeses
Raw ham of St. John’s wort. Marcel with génépy’s brown, wild boar’s speck, deer salami, boudin and a selection of Aosta Valley cheeses
Beef tartare with parmesan cream and black truffle
Beef tartare with parmesan cream and black truffle
Black bread crouton with acacia honey, bacon fat and hazelnuts
Crusty black bread with Acacia's honey, bacon and hazelnuts
Salad dressed with blueberry vinaigrette, warm goat cheese, apple cream, chopped hazelnuts and croutons
Salad with blueberry vinaigrette, fromage of chèvre chaud, crème de pommes, noisettes and croûtons de pain
Salad dressed with blueberry vinaigrette, warm goat cheese hot, apple cream, hazelnuts and crusty bread
Snails with Butter, Garlic and Parsley
Snails with butter, garlic and parsley
Snails with garlic, butter and parsley
10 / 15€
Veal round with tuna sauce (mayonnaise, tuna and capers) and its stock
Ronde de veau cuite at low temperature with sauce au thon (mayonnaise, thon and câpres) et son fond
Veal steak cooked at low temperature with tuna sauce (mayonnaise, tuna and capers) and its bottom
Assorted cheeses with fruit jam
Assorted local cheeses with fruit jams
FIRST COURSES
Entries - First Courses
Gnocchi** with tome de Gressoney with saffron and crunchy mocetta
Dumplings** with toma of Gressoney with saffron and crunchy mocetta
Pasta with meat stew from the Aosta Valley or butter*
Pasta with Aosta Valley ragout or butter*
cabbage, broth, fontina cheese and black bread
Soupe Valpellinentze** with chou, bouillon, fontina and pain noir
Valpellinentze soup** with savoy cabbage, broth, fontina cheese and black bread
cipolle, brodo, parmigiano and pane nero
Onion soup** in the Marseille style (onions, broth, parmesan cheese and dark bread)
Onion soup** to Marseilles (onions, broth, parmesan cheese and black bread)
Approximately 15 minutes, minimum 2 people
Rice with Bleu d'Aoste goat cheese, toasted hazelnuts, and pear compote
Rice with Bleu d'Aoste of goat with roasted hazelnuts and pear compote
Valdostan-style crêpes with ham cooked with mountain herbs and fondue
Crêpes with cooked ham with mountain herbs and fondue
Barolo* overcooked ravioli with black truffle and Aosta Valley gooseberry fondue
Barolo stewed ravioli* with black truffle and Aosta Valley gessato fondue
Vegetable linguine (peas and lentils)* with beetroot, crunchy vegetables and Taggiasche olive powder
Vegetable linguine (peas and lentils)* with beetroot, crispy vegetables and Taggiasca olive powder
SECOND COURSES
Second Course - Second Race
Filet de boeuf Garronese aux legumes verts et son fond
Garronese beef fillet with green vegetables and its bottom
Venison ribs** cooked at low temperature with red fruit sauce
Deer ribs** cooked at low temperature with red fruit sauce
Scottona sirloin steak with butter, garlic and parsley
Scottona Sirloin with butter, garlic and parsley
Lamb chops** cooked at low temperature, marinated in Génépy liqueur
Lamb ribs** cooked at low temperature marinated in Génépy
Breaded veal escalope
Breaded veal escalope
Scaloppina of vitello impanata with prosciutto cotto all the herbs of the mountain and fontina
Breaded veal escalope with cooked ham with mountain herbs and fontina cheese
Breaded veal escalope with cooked ham with mountain herbs and fontina cheese
Slice of trout **in an almond crust with orange and honey sauce
Slice of trout** in almond crust and orange and honey sauce
Slice of trout** with crunchy vegetables
Slice of trout** with crunchy vegetables
Morgex Arctic char fillet** with tomatoes and Taggiasca olives
Char Fillet from Morgex** with cherry tomatoes and Taggiasca olives
ONLY OUR POLENTE
Nos polenta - Our polenta
Polenta and tris in sauce
Polenta and tris stewed
Polenta Valdostan style or with Bleu d'Aoste cheese and tris in sauce
Polenta with fontina cheese or Bleu d'Aoste cheese and tris stewed
(carne trita di cervo cotta con vino rosso) (J)
Plain polenta with minced venison cooked in red wine
Polenta with minced venison cooked in red wine
SIDE DISHES
Garnitures - Side Dishes
Frites*
French fries*
Green salad
Green salad
Green salad with carrots and tomatoes
Green salad with carrots and tomatoes
Grilled vegetables
Grilled vegetables
Vegetables of the day** sautéed in oil and garlic
Vegetables of the day** sautéed with oil and garlic
HOUSE SPECIALTIES
House specialties
Melted Raclette cheese accompanied by boiled potatoes and pickles
Melted Raclette cheese with boiled potatoes and pickles
Melted Raclette cheese served with boiled potatoes and mixed pickles
Formaggio Reblochon with potato, cipolla and pancetta gratinati al forno
Reblochon cheese with potatoes, onion and bacon au gratin in the oven
Reblochon cheese with potatoes, onion and bacon au gratin in the oven
Fontina (typical Aosta Valley cheese) melted in milk and rice flour,
accompanied by polenta, boiled potatoes and croutons
Fontina cheese (typical Valdôtain cheese) fondu dans le lait et flours de riz,
with polenta, pommes de terre bouillies and croûton de pain
Fontina (typical Aosta Valley cheese) melt in the milk and rice flour,
served with polenta, boiled potatoes and bread croutons
Cheeses melted in white wine and rice flour, kirsch, garlic,
served with boiled potatoes and breadcrumbs
Cheeses melted in white wine and rice flour, kirsch, garlic,
with boiled potatoes and breadcrumbs.
Cheeses melted in white wine and rice flour, kirsch, garlic,
served with boiled potatoes and bread croutons
Garronese beef and sausage to cook in oil,
accompanied by fries* and sauces
Beef and sausage to cook in oil,
with fries* and sauces
Diced beef and sausage to be cooked at your table in the oil,
with french fries* and sauces
Garronese beef carpaccio to be cooked in broth,
accompanied by boiled vegetables* and sauces
Thinly sliced beef to cook in broth,
with boiled vegetables* and sauces
Thin slices of beef loin to be cooked in broth,
with boiled vegetables* and sauces
DESSERT
Chestnuts with whipped cream
Chestnuts with whipped cream
Genepy browns with cream ice cream
Genepy browns with cream ice cream
Forest fruits with whipped cream or ice cream
Wild berries with whipped cream or ice cream
Prunes cuites au vin chaud
Plums cooked in mulled wine
Cake of the day with whipped cream or ice cream
Cake of the day with whipped cream or ice cream
Parfait* with nougat, chocolate, coffee, berry, or caramel sauce
Perfect nougat* with chocolate or coffee or wild berries or caramel sauce
Cooked cream**
Cream pudding**
Cream ice cream, meringues, salted caramel, walnuts and whipped cream
Cream frosting, meringues, salted caramel, walnuts and whipped cream
Cream ice cream, meringues, salted caramel, walnuts and whipped cream
Crème brûlée** with wild berries
Crème brûlée with berries
Flower ice cream, honey, hot chocolate, whipped cream and hazelnut kernels
Vanilla ice cream, honey, hot chocolate, whipped cream and hazelnuts
Vanilla ice cream, honey, hot chocolate, whipped cream and hazelnut flakes
** Homemade product subjected to freezing on site to ensure quality and safety.
** Product manufactured at the house and stored at a negative temperature on the site to guarantee quality and safety.
** Product made at home and subjected to abatement at a negative temperature on site to guarantee quality and safety.
* This is a frozen or deep-frozen product - Cover charge €3.00
* Can be frozen or frozen Couvert - €3.00
* May use some frozen ingredients - Cover Change €3.00
restaurant in Entrèves
The restaurant's location is one of its strengths: at the foot of Mont Blanc, immersed in the enchanting Alps, just minutes from Courmayeur and the Skyway Monte Bianco. The surrounding environment makes every visit special, combining the culinary experience with the scenic beauty. Entrèves is in fact one of the most characteristic villages in the region and represents the ideal place to fully experience the Aosta Valley tradition.
Opening hours and hospitality
The Brasserie d'Entreves Restaurant is open every day for lunch and dinner, except Wednesday for weekly rest. Reservations are appreciated To ensure optimal service and allow guests to experience an evening of authentic flavors without waiting. Hospitality is an integral part of our identity and is reflected in every detail: from the warm welcome to the service.
