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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

14.-

The “Soupe de Chalet”

Pré Vert Recipe

14.-

L’Etivaz AOP Malakoff *

Frisée Salad with walnuts

18.-

Melted Valrose Motze Cheese*, raw spring vegetables

Sweet and sour sauce with honey from Rougemont

19.-

Crispy Soft-Boiled Egg from Pays-d’Enhaut *

Asparagus and beans

23.-

Duck Breast Carpaccio

Fresh goat cheese from Rougemont * in zucchini flower

29.-

«Terre et Mer » Risotto

Green asparagus and wild shrimps

26.-

Sauteed Scallops

Spring onion, granny smith, celery and crispy bacon *

32.-

Tarte Flambée from Pays-d’Enhaut

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

18.-

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.-

Beef Rib Steak

Valrose butter (Janine’s recipe)
Homemade French Fries and vegetables
Extra morel sauce 12.-

44.-

Valrose Fondue / Valrose Fondue with Morel

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.- / 42.-

Charcuterie Plate by P. Morier *

Dried slices of Beef, raw ham, bacon and sausages

19.-

Seasonal Speciality

Spring Lamb Stew in Cocotte

38.-

Beef Fillet, Snow Peas

Mashed Potatoes with L’Etivaz cheese AOP * and spicy juice

52.-

Veal Chop from Rougemont’s Butcher Shop

Original «paysanne» potatoes with L’Etivaz cheese AOP *
Extra morel sauce 12.-

58.-

Country Poultry Ballotine Stuffed with Morels

Peas cream and homemade French fries

41.-

Char Fillet à la Plancha

Beans and chick peas, «beurre blanc» sauce

38.-

Sole Meunière from Brittany

Spinach cream and boiled potatoes with butter

49.-

Vegetarian “Cromesquis”

Tomato sauce and seasonal vegetables

28.-

Desserts

Cheese plate *

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

16.-

Raspberries, Meringue and Double Cream

Red fruit coulis

14.-

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