Civet of chamois a traditional dish of Valle dAosta

Courmayeur is the elegant heart of the Alps. It's at the foot of Mont Blanc. The crisp air and snowy peaks create a postcard atmosphere. It's perfect for skiing at Pavillon or snowshoeing. You can also wander through pedestrian alleys lit by Christmas lights. In the cold season, the village transforms. You'll find smoking cabins, markets, and a warm sense of community even before a hot meal.

My wife and I were here for a short vacation to celebrate her promotion. The romantic winter atmosphere made our stay even more special.

Besides skiing and walking, Courmayeur offers mountain cuisine with great care. The settings are cozy yet refined, perfect for a special dinner.

I knew the area well because of work trips to the mountains. I had tasted some traditional dishes before. But it was her first time in the valley. So, I wanted something that truly represented the area. Among the restaurant options, civet of chamois seemed perfect. It offered her a taste of authentic local flavors, a bit different from the usual.

Civet of chamois is closely tied to the cold season and mountain cuisine. In winter, restaurants often serve warm, hearty dishes. Civet is a favorite among both locals and visitors.

No need to say, but Valdostan cuisine comes from a harsh climate and farming traditions. It always values simple ingredients and long cooking times. Soups, stews, and meats cooked in wine warmed you up after a day outside. Chamois stew is part of this tradition and still popular today.

The chamois is a typical Alpine animal. In Valle d'Aosta, there's a long history of game processing. This results in tender meat without overly strong flavors.

The dish pairs well with structured red wines. Local wines, like Valle d'Aosta Donnas, enhance the meat's aromas. For a bolder taste, you can choose an Amarone della Valpolicella. I relied on my wife to pick the wine. She chose a glass of Donnas, curious to try a local wine. Luckily, because I'm boring and often pick the same flavors 😎

The stew was served with polenta. I must say, it's a great combination. The polenta absorbs the sauce well and completes the dish.

I think, at least that evening, with the atmosphere, wine, and Valdostan cuisine, I made a good impression 😄