Michelin-starred Le Petit Restaurant, with just six tables, serves both traditional alpine and Mediterranean cuisine. Fabio, the chef, leads a team continually on the lookout for new sensations, without of course straying too far from traditions or top quality ingredients.
Egg in King Vittorio Emanuele the II style
Foie gras palette
"Fassone" beef filet cooked in rock salt and mountain hay crust with Torrette Supérieur wine sauce
Oeuf à la neige