LO RATELÈ
Regional cuisine
•
€
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2024
Recommended
•
2024
Lo Ratelè is a small farm where cattle and goats are raised, and where the fruit and vegetables served in the restaurant are produced. Bread is kneaded and baked on site. Meats are cooked with mountain herbs. In addition to traditional polenta, trychnolle (cornmeal gnocchi served in broth), peilà (rye and wheat flour soup, served with bread, fontina and butter), entrecôte de veau à la valdôtaine, carbonade and fricandeau, chopped veal cooked with onions, rosemary and wine.
Did you know? This review was written by our professional authors.
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