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The restaurant


Valrose offers his authentic, creative and passionate cuisine. Our Chef Vania Cebula, will make you discover his generous and refined cuisine in a friendly atmosphere.

The restaurant’s staff will pay attention to any your desire and propose you an exceptional wine list.

Starters

Green Salad, Valrose Dressing

7.-

Mixed Salad

16.-

The “Soupe de Chalet”

Pré Vert Recipe

14.-

L’Etivaz AOP Malakoff *

Frisée Salad with walnuts

19.-

Melted Valrose Motze Cheese, Walnut Crumb

Fig chutney with Rougemont honey* and baby spinach salad

22.-

Winter Squash Soup

Chestnut and sour cream from Rougemont*

19.-

Stag Carpaccio from Rougemont

Chasselas grappe, Piedmont hazelnuts and hazelnut oil

28.-

Mushroom Risotto

Bacon from P. Morier*

26.-

Tarte Flambée from Pays-d’Enhaut

Etivaz cheese AOP, sausage and Double Cream from Pays-d’Enhaut *

19.-

Valrose Classics

Rodzemounaise Linguine Carbonara

Eggs, bacon from Pays-d’Enhaut and Etivaz cheese AOP *

26.-

The Famous Valrose Burger / Classic or Veggie

Homemade French Fries
Extra crispy bacon* 3.-

29.-

Angus Beef Rib Steak

Valrose butter (Janine’s recipe)
Homemade French Fries and vegetables
Extra Béarnaise sauce 10.-

44.-

Valrose Fondue

Forts Cheese (50%), Pra (25%), L’Etivaz AOP (25%)
Michel Beroud Master cheesemaker at the Cheese dairy "La Fleurette" in Rougemont
Served only at the café and the terrace

28.-

Charcuterie Plate by P. Morier *

Dried slices of Beef, raw ham, bacon and sausages

21.-

Seasonal Speciality

Venison Medallions Grand Veneur Sauce and Homemade Spätzli

Red cabbage, brussels sprout, chestnut, pear and huckleberries

51.-

Beef Filet, Béarnaise Sauce

Spinach and panisse made from chickpea flour

54.-

Veal Chop from Rougemont’s Butcher Shop

Fingerling potatoes, swiss chard and spicy truffle juice

58.-

Hare Filets, Ticino White Polenta

Brown beer sauce and plums

38.-

Char Filet en Papillote

Mashed carrots, turnip and orange

37.-

Monkfish from Britanie with Kari Gosse

Pak choï and Venere rice

41.-

Homemade Cacao Parppadelle

Stag ragout from Rougemont

36.-

Desserts

Cheese plate *

Selection of cheeses from the region
Michel Beroud, Cheese Master
Fromagerie La Fleurette in Rougemont

16.-

Chocolate Cake Caramel Heart

Caramel ice cream and its chips

15.-

Crème brûlée with Tahiti Vanilla

Made with milk from Rougemont

12.-

Valrose Café Glacé Coffee

Coffee ice-cream, meringue and double cream

14.-

Frosted Bio Lemon

Jelly with sour Limoncello

14.-

* Authentic products from the Pays d’Enhaut

The Little ”Gamenet” Menu

Green Salad, Valrose Dressing

4.-

The “Soupe de Chalet”

Pré Vert Recipe

8.-

The Famous Valrose Mini Burger

Homemade French Fries

18.-

Cornflake Breaded Cod

Homemade French Fries

18.-

Pasta plate

Nature or tomato

11.-

Cotton Candy Ice Cream

5.-

Marshmallows Ice Cream

5.-

Yogurt of Rougemont

5.-

Catering services

Our kitchen welcomes you every day from 11h30 am till midnight.

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Tripadvisor Restaurant

The hotel is in a contemporary style with alpine touch. Service is friendly but not overbearing. For breakfast, local cheeses, local homemade jams overlooking a beautiful view. The restaurant had tasty local specialities including fish, sausage and an incredible fondue. In conclusion the hotel offers great value for money and exceptional service.

5/5