Fondues and raclettes

Raclettes: PDO raclette with raw milk from Pierre Poccard, 50g of raclette with smoked raw milk, 50g raclette with wild garlic, 50g Sheep fondant + Fine cold cuts 150g: Raw ham 16 months of ripening, White ham with l Garlic, Ham, Rack of Pork with Serpolet, Coppa, Pancetta.

Fondues: Fondues with or without morels in summer Beaufort from La Fruitière de La Plagne, Meule de Savoie and Fontine de la Roche de Mio