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About Relais & Châteaux
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Relais & Châteaux Chef

Dario Cadonau

Relais & Châteaux Chef

Dario Cadonau
Restaurant La Stüvetta (à la carte)
Member Relais & Châteaux from 2013
Crusch Plantaun 217
7527 Brail
Switzerland

HOTEL

In Lain Hotel Cadonau

14 suites: 360-910 CHF s.i.



RESTAURANT

Restaurant La Stüvetta (à la carte)

Menus 78-108 CHF s.i.

Check restaurant details




Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

ENGADINE CHEESE AND GRUYÈRE CREAM - WHAT IS YOUR FAVORITE CHEESE?

My favorite is Engadine cheese. We make our own at In Lain Hotel Cadonau, using the traditional methods. It’s made with raw milk from cows raised in the valley, sometimes with added flavorings: saffron, truffle or possibly hay flowers. Our diners can choose which kind they prefer in our old stone-vaulted cellar — a nice memory to take home after their stay.

 

ENGADINE CHEESE AND GRUYÈRE CREAM - HOW DO YOU SERVE IT?

I think the best accompaniment for our cheese is a truffle-flavored honey and a glass of good red wine.

 

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