About
You don't have to open any doors to find the restaurant: just follow your nose. For example, you will be able to detect the fragrance of the traditional 'seuppa alla valpellinentze,' and other specialities such as polenta, trout smoked with Valle d'Aosta larch wood, braised meat dishes, and warm chocolate fondant. You are in Valle d'Aosta, and you will find confirmation every time you look out of the windows and see the beautiful Mount Cervino, which can be admired through the windows, and also in the photographs and lithographs that cover just about the entire surface of the restaurant's walls. The same thing is whispered to you by the fragrances and flavours that you discover: traditional Valle d"Aosta recipes interpreted according to contemporary tastes, and exciting influences from Piedmont, France and the Mediterranean lands. Valle d'Aosta benefits from an uncontaminated natural Alpine environment, and centuries of heritage in agriculture, stockraising and cheese production. It has all the right conditions to produce ingredients of highest quality. Damiano Ceva, chef at Les Neiges d'Antan, does the rest. Here is the menu of his convictions: - a short, very short supply chain, with ingredients selected from local produce made by small-scale farmers - total respect of seasonal availability of ingredients - short cooking times, so that the nutritional characteristics and authentic flavours of all ingredients are retained and enhanced. Every year, the restaurant at Les Neiges d'Antan wins praise in reviews published by authoritative culinary guides (Michelin, L'Espresso, Gambero Rosso, Veronelli). More importantly, it succeeds in delighting all those who search for places where taste and good taste are combined to perfection. A restaurant where every moment becomes a pleasure to be savoured at length and remembered for long after, as one of life's exquisite experiences. This is the real touch of magic that the chef and the setting manage to perform: bringing the palate a little closer to the heart.
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