Aperi...What?
Before (or instead of) dinner, Nuit has organized itself to offer reinforced aperitifs in the Chalet at the end of a Sauna, during a session in the HotTub or simply on the stone table in the center of the lawn.
Nuit’s AperiChalet, AperiTub e AperiOut are based 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 with walnut oil or wild rocket, 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 cheeses’: 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 cheeses 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, Pollein vegetables, Vacuum-packed carrots drowned in mountain butter, Caponatina, marinated zucchini from the back-yard garden.
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. They include a glass of wine selected from the Valle d’Aosta wine producers that we like or a craft beer from the Great St Bernard, also produced in the Upper Valley of the Great St Bernard, about a dozen kilometers from Nuit.
Cost per person 17,50 €
Minimum 2 people
Additional glasses are calculated according to consumption
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.