At Dinner

Nuit has organized itself to offer simple dinners, in particular ...

Apericena

Apericena di Nuit is a set of simple courses, tastings of local products. The menu offered is not repetitive, it varies from time to time. Here is an example of courses that can make up the Apericena.

Cold appetizers: Pleiney Lard and honey, Motzetta with walnut oil or wild rocket, Jambon de Bosses, Sausisson, Tomini al verde, Reblec and Chutney of figs and apples. Hot appetizers: baked Seras balls, boiled potatoes and boudin, polenta croutons with ragu. Hot courses: Tomato Sausage with beans, Chicken strips with cream scented with mountain herbs, Roasted pork. Side dishes: Pleiney potatoes in salad with Seprillo thyme, Nuit’s backyard salad, Mixed salad. Quick desserts: Strudel with VdA apples and honey, VdA Martinsec pears with red wine, VdA apples cooked with raisins and star anise.

Apericena is served to a minimum of 2 people up to a maximum of 6/8 guests, includes still or sparkling mineral water. It must be booked at least 24 hours in advance as the supply of raw materials is daily. A little further below is the proposal of Wines and Beers of the main VdA producers.

Depending on the season and the weather conditions, Apericena can be served either inside or in the South Garden or in the Chalet.

Cost per person 25.00€ – wines and/or beers not included.

Dinner in vacuum vase

Nuits’ Dinner in vacuum vase vacuum packed) is an offer of simple dishes, as in the case of Apericena, made with the technique of vase cooking sottovuoto. Meats, poultry and vegetables, when available, are local. The menu offered is not repetitive, it varies from time to time. Here is an example of courses that can constitute dinner and that are proposed at the time of booking.

Cold appetizers: Platter of cold cuts with Jambon de Bosses, Jambon a la Braise with Genepy, Lardo di St Rhemy, Motzetta. First courses in vacuum vase: Fresh Pasta with Christmas Ox ragu, Dry pasta with fontina and Parmesan cream or walnut sauce, Parmigiana (with aubergines or zucchini). Main course in vacuum vase: AREV RoastBeef English style, Beef balls, Lean balls, Peppers and tuna, Roasted Capocollo. Side dishes in vacuum vase: Stewed potatoes, Nuit garden salad, Mixed salad. Desserts in vacuum: VdA martinsec pears with red wine and carnation, VdA apples cooked with raisins and star anise, pudding and Crevacol kummel, Reblec and orange marmelade.

Dinner in vacuum vase follows the same rules as the Apericena. It is served to a minimum of 2 people up to a maximum of 6/8 guests and includes still or sparkling mineral water. It must be booked at least 24 hours in advance as the supply of raw materials is daily. A little further below is the proposal of Wines and Beers of the main VdA producers.

Depending on the season and the weather conditions, Apericena can be served either inside or in the South Garden or in the Chalet.

Cost per person 30.00€ – wines and/or beers not included.

VdA wines & GSB Beers Selection

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), Diego Curtaz (from the center of the valley) Le Vrille (French experience and bio-agriculture).

International, native vines and some particularly balanced assemblages. The only “foreigner” production is a vintage prosecco. We have not yet found the right proposal from the Valley.

The most important reds (LePrisonnier above all) must be “prepared” and therefore must be ordered at least 6 hours in advance.

Guests are sent the list of available wines via whazzap.

A special space for the Beers of the Gran San Bernardo. Great selection of craft beers from Napea, the least demanding, to BarleyWine, aged in wood for 2 years.

Almost all labels are offered by the glass (about 10cl).

The cost varies from € 3.00/glass to € 25.00/glass.