Tavolata Alpina - Wildtavolata

Once a year, chef Roger Heé exclusively provides wild culinary delights in the old kitchen:

Homemade venison pâté, venison praline with porcini mushrooms

Venison bolo strozzapreti with chanterelles, mini Gamsburger, red cabbage and chestnut confit

Venison patties with Pinot Noir sauce, (cure) homemade Gran Alpin Spätzli, wedding venison pepper with cherry and autumn vegetables

Vermicelles soufflé, plum sorbet, meringue

A venison tavolata in 4 courses including aperitif, wine route, ava, coffee