Instead of dinner, Nuit has organized itself to offer AperiSupper in the Chalet at the end of a Sauna, in the HotTub during a session or simply on the stone table in the center of the lawn.
AperiSupper can change its definition and become AperiChalet, AperiTub e AperiOut always relying on the quality of local products. Trays with the best of Valle d’Aosta production of cured meats and cold cuts, a selection of Alpine cheeses from the Upper Gran San Bernardo Valley and beyond, vegetables from the garden. Obviously, being niche products, the offer may vary from time to time.
In the “Tagliere Rosso”: Motzetta, Jambon de Bosses, Jambon de Saint Oyen a la Brase, Saouseusse, Boudin, Veined lard and Pleiney honey.
In the “Tagliere Bianco” you’ll find ‘fresh cheese’: Reblec and Chutney of figs and apples, Tomini with lemon jam, Seras with herbs from La Coumba, Central Valley Dairy.
In the “Tagliere Giallo” semi-cured cheese from the center of Aosta Valley: Latteria della Centrale, 3-month Toma, 6-month Toma, Bleu d’Aoste.
In the “Tagliere multicolor” the excellences of Gran San Bernard Pass: Toma with herbs, Summer Toma, Fontina di Alpeggio (35), Extra-aged Toma (24 months).
From the garden: Nuit back-yard garden salad, Vacuum-packed carrots drowned in mountain butter, Onion a l’Agrodenso, marinated zucchini .
Nuit’s AperiChalet, AperiTub e AperiOut are served to a minimum of 2 people, they must be booked at least the day before as we procure raw materials from day to day. Beverages are not included.
Cost per person 19,00 €
Minimum 2 people
Beverages are not included
The wine selection is made up of labels from the most valid Aosta Valley wine producers, based on our preferences. Maison Anselmet (established in Italy and internationally in the best restaurants), Didier Gerbelle (the emerging one), André Pellissier (the small production), laPlantze (experimentation in the cellar) La Vrille (French experience and bio-agriculture).
International, autochthonous vines and some particularly balanced assemblages. The only exception to the Aosta Valley production is the presence of a vintage prosecco.
The most important reds (LePrisonnier above all) must be “prepared” and therefore must be ordered at least 6 hours in advance.
The list of available wines is sent to guests via WhatsApp.
Special space for the Beers of the Gran San Bernardo. A wide selection of craft beers ranging from Napea, the least demanding, to BarleyWine an English Style aged in bottle for 2 years, or perfumed IPA in cans.