Throughout the year you can find the

Musts:

grilling on cast iron plate "Tête à tête" with the prime rib beef, moment of conviviality and sharing.

Fondue are also very present on the list of musts.

Not to mention, the steak with morel mushrooms Beausite, the knife cut tartare and local produce including our “home cured” dried meat, etc.

The hotel "Le Beausite" is also a panoramic room this time remain in private and appreciate an enjoyable space.

Menu and specialties "home" are adapted according to each season, with a particular focus on local produce and seasonal menus:

May-June

Fresh asparagus with asparagus and stacked strips of marinated salmon with dill.

August-September

Menu of fresh chanterelles with sautéed chanterelles and cipolotti, fettucini with chanterelles.

Mid-September to mid-October

Game d'Anniviers with venison medallions flambed with genepi brandy, saddles, game menus, etc.