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-Les Combes

Emotions at the top of the world.

an altitude of 1800 meters, 1800 turns, 1800 degrees below zero, 1800 reasons to get to the hotel restaurant Les Combes in La Salle, at the sight of the peaks of Mont Blanc in the Aosta Valley.

Terrace (well covered and heated) overlooking the snow-covered valley, between glimpses of sun and cloud ceiling wooden beams, heat the little cabin, bells (no cows) decorated for livestock hung and a cellar full of wines from the region and some grape varieties, this wine is produced the highest in Europe "Blanc des Morgex." (http:// it.wikipedia.org / wiki /% Valle_d 27Aosta_Blanc_de_Morgex_et_de_La_Salle )

The round table is located right in front of the window to admire not only the flavors of the menu, but also the landscape that inspires poetry and merges with the dishes .

are greeted by a freshly baked crusty bread stick wrapped in a thin slice of ham in the mountains ...

Wine, obviously a cellar of the place ( http://www.routedesvinsvda.it/rdv/index.cfm/vini-valle-aosta.html ) is a Vin de Sable - sand wine - produced from Aymavilles Les Crêtes Aosta ( http://www.lescretes.it/minisito.asp?idsezione=9&idprodotto=7&lang=ITA ).
But let us ...

toma flan with cream of porcini mushrooms and beef carpaccio with Bagna Cauda Gressoney to begin ...

The flan is soft and delicate the cheese of choice for these pastures does not prevail, the aging must be young, and is covered with a tasty cream with fresh porcini mushrooms and parsley. The mouth is like a mousse and almost hear the sound of cow bells to pasture ...

The bed of carpaccio, tender and red, is covered with Bagna Cauda ( http://it.wikipedia.org/wiki/Bagna_c% C3% A0uda ), traditional Piedmontese dishes usually served hot with fresh vegetables in season, and that cools the carpaccio and the delicacy of the meat mixture with the strong taste of anchovy.

Following one of the first ... with the aroma of black truffle gnocchi Blown served in a casserole full of butter and cheese baked them. The yellow potatoes grown in these valleys have preserved the characteristics of the land in which they are grown and marry with the power of scent and the decision of the nose.

... and the palate while you enjoy the concert of this marriage of flavors, here is another dish:

spelled with creamy fontina cheese and prosciutto d'oca.

The grains of this cereal are wrapped by the melted fontina cheese and thin slices of this particular sausage.

If you are not satisfied lamb loin ... et voila ...

with goats and black pepper sauce accompanied by potato ... gold.

The cooks in the kitchen (can be glimpsed through the door of inlaid wood) expect at this point that you order a chocolate fondue, but the belly is too full even though my throat still want to try something:

panna cotta with blueberries Alpenzu: Divine! ... I imagine the hands that they have collected in late summer on some path pointed out in one of these valleys. They are very sweet ... with their deep purple color and the whiteness of the panna cotta looks like a snowball to the eye, a delightful discovery when the spoon sits on the lips.

Now you also have 1800 calories (to stay on), but the journey continues ... the mountain is illuminated rays of afternoon sun, is the last glass of wine and ... chats with the kind landlady of this place that offers charming and comfortable for travelers more than an emotion.