Lou Ressignon

An absolute must-visit for anyone who wants a taste of traditional Alpine specialties. Highlights of the menu include a tasting plate of regional charcuterie with toma and fontina cheese, Gressonara carpaccio with bagna cauda dip – a regional specialty –and the seasonal antipasto plate. The restaurant’s real draw, a local stew called Seupetta à la Cogneintze, is unmissable: a traditional dish made using rice, whole wheat and white toast and fontina cheese.
Meat dishes include the hearty carbonada stew with country polenta and the roasted saddle of lamb in a bread crust with red wine sauce. The Irish Angus, Chateaubriand and the locally fished arctic char from Lillaz are also highly recommended.
Lou Ressignon is also a B&B.