Mid-week in February, with few on the slopes skiing meant an uncrowded restaurant. After a day on cross-country ski trails, the three of us had come for a treat of fromage fondue and raclatte. What better place than a restaurant with a Swiss menu, and we were well treated: an excellent fondue with good French bread, and with the raclatte my friend shared a bouillion with thinly sliced beef, and a bottle of house white wine. All excellent, with crême brulé for desert, a personal favourite. The owner, who comes from the south of France, had time to talk, an engaging lively conversation followed.
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