Breakfast

To begin

• Alpine dairy, three ways 24

  soft curd, aged tomme, cultured butter — the valley herd

• Stone-baked rye 16

  levain, three days — the valley mill

• Mountain honey and preserves 14

  summer flowers, black cherry — hives above the treeline

• Cured meats and pickles 28

  air-dried in the cellar below

From the valley

• Eggs, hen of the valley 22

  soft-set, chive, brown butter

To finish

• Pastries, laminated overnight 18

  butter from the same herd