Mont-Rouge’s cuisine

Mont-Rouge restaurant is a welcoming, rustic, and warm alpine establishment for excellent, creative food. The menu offers a delicious and intriguing selection of regional dishes prepared by chef Loris Lathion and his team. He takes his guests on a journey of culinary discovery, exploring Swiss, French, and other European cuisines. Locally-produced ingredients are the inspiration for the menu, which includes specialties like the poached sole roulade with champagne-infused butter and choucroute (sauerkraut). In the adjacent brasserie, a different dining experience is offered with a daily menu. Among the favorites on the menu are the boneless roasted saddle of venison, black truffle cream, homemade spätzli and hunter garnish, and (of course) the exquisite cheese plate.