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Le Café Valrose
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Chef
Benoît Carcenat
Type of cuisine
International
Menu photos (2)
All food photos (3)
Entrée
- Dubarry cream and garnish
- CHF 8
- Additionnal "Selected" Caviar CHF 60.-
- Salade césar
- CHF 28
- Aiguillettes de poulet de la gruyère panées chips de lard sec et copeaux au l’etivaz aop*
- Saumon d’ecosse fumé par nos soins
- CHF 32
- Blinis moelleux et crème acidulée aux œufs de rivière
- Planchette de charcuterie du pays
- CHF 34
- Viande séchée, jambon cru, lard et saucisson
- Malakoffs au l’etivaz aop* - 3 pièces
- CHF 19
- Salade maraîchère et graines toastées
- Soupe ou velouté de saison
- CHF 26
Plat principal
- Valrose Fondue
- CHF 29
- Valrose Fondue with champagne
- CHF 39
- Peut être servi avec des pommes de terre
Seasonal Specialties
- Lake pikeperch
- CHF 41
- Chicory, granny smith apples "Beurre blanc" and apple vinegar
- Roasted Monkfish
- CHF 51
- Fields carrots, pickled onions Stems pesto
- Pork loin confit
- CHF 48
- Flamed sharp cabbage Coleslaw with intense gravy
- Deer from Rougemont
- CHF 56
- Roasted parsnips, wine pears and sweet spices Grounded pepper juice
Les classiques du valrose
- Saanenland Beef Rib Steak - 300g
- CHF 51
- Valrose butter (Janine's recipe) Homemade French fries, butternut squash and granola
- Fresh Pasta
- CHF 35
- Slow-cooked leeks from Potag'Oex farm Matured L'Etivaz AOP cheese and doucle cream
- Beef Tartare
- CHF 39
- Homemade French fries
- The Famous Valrose Burger
- CHF 32
- Homemade French fries
Käse und Dessert
- Cheese Plate
- CHF 24
- Cheeses selection from Pays-d'enhaut Cheese Dairy La Fleurette in Rougemont Farm Le Sapalet in Rossinière
- Dessert Trolley
- CHF 11
- Selection of fresh sweets and pastries
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