Bellevue Hotel

The atmosphere of the Hotel Bellevue is that of an elegant mountain homestead where the finest details have been inspired to coddle guests in every moment of their day. The Hotel furnishings, from the cosy Tea Room to the warm Bedroom surroundings, from the hospitable Restaurant to the relaxing Reading Room, have all been tastefully arranged by Paola. With fine sofas, armchairs and bed textiles designed by Pierre Frey, window coverings in traditional English patterns and the famous dentelles Cogne trimmings to warm your surroundings. These have all been offset with the irresistible red and white check patterns, which have eternally symbolised a true mountain home.

The authentic Aosta Valley furniture was handcrafted between the 15th and 17th centuries. Some of these pieces, such the famous wooden cradles, perfectly restored and functional and the raised cabin beds, are historical and cultural works of art, existing to this day thanks to ongoing research. With a touch of history, children will dream sleep in these cosy cabin beds, historically raised above ground by herdsmen so that the breath of their animals sleeping underneath could keep them warm during the cold mountain winters.

To add an artistic pleasure to her finishing touches, Paola personally handcrafts the bushels of dried flowers, which delicately decorate the homestead, a mini traditional art museum.

This is an ideal title which invokes the true spirit of the Hotel Bellevue. The merit of this mini museum must be given to Piero, who over the years has been a passionate collector of the rare "poor" antiques decorating the Hotel: such as the creative wooden sculptures, the numerous canvas paintings depicting people and objects sacred to the home and the many theme pieces - like the antique irons, seltzer bottles, medicine jars, children's toys, wooden butter makers and functional, authentic radios dating back to the 1930's. These rare display articles, such as the schoolchildren' s wooden writing tablets, farm baskets, which were traditionally strapped on farmers' backs for carrying produce and the many old winter sleighs have been creatively transformed into flower holders and other functional objects throughout the Hotel, so that each Room is the bearer of its own traditional art collection.

* The Hotel Bellevue is a member of the Relais & Chateaux.

** It also belongs to the cultural association “Historical sites of Italy”.

1925 - This was the founding year of the Hotel Bellevue, owned by the Cuneaz family. Just three years prior, the old hunting grounds of the House of Savoy, in Cogne, were officially declared the Grand Paradise National Park. This occasion offered vacationers new opportunities to enjoy their leisurely days in direct contact with nature.

Hence, the Hotel Bellevue was to become, in the eyes of its owners, the "great mountain home" where vacationers of the day, the aristocracy and rich industrialists, could traverse long holidays in a place where they truly felt at home.

The Hotel Bellevue has now reached the fourth generation with Laura and her husband Domenico.

Located on the Saint Orso pastures in Cogne Valley, with a direct view of the breathtaking Grand Paradise Mountain, just outside of the neighbouring Grand Paradise National Park.

A main restaurant chamber reserved for Hotel guests; Le Petit Restaurant of the Hotel Bellevue; the Brasserie du Bon Bec located off site. The innovative cuisine uses local products and renews antique recipes traditional to the Aosta Valley. The wine list contains over 500 labels representing the finest in Italian and International wine production.

The Art of Cooking... Living the Good Life at the Bellevue The restaurant management of the Hotel Bellevue exemplifies how a hotel can bring life to the gastronomic delights offered to its guests. The kitchen brigade is led by the young and highly appraised Chef Sergio Sesone. His creative menus, inspired by recipes traditional to the Val d'Aosta region, use products grown locally and in the Hotel's own organic orchard.

At the Bellevue everything is home made: fresh pasta, bread made with flour ground on a small stone mill, croissants and breakfast pastries, dinner desserts, stuffed chocolates and afternoon tea biscuits. Exclusively using wood from apple trees and walnut trunks, as required by traditional methods, the homestead also cures its own assortment of smoked meats, including duck, salmon, sturgeon, pork filets and prosciutto.

The fresh vegetables for summertime salads are organically grown in the Hotel's own garden.

In the Restaurant Chamber, reserved exclusively for Hotel clients, guests can follow their own personal diets choosing between a vast selection of meat, fish and cheese dishes. Within the Hotel is found Le Petit Restaurant, a cosy 16 seat restaurant open to the general public. Along with the a la carte option, the restaurant offers three distinct menus: food tasting, typical gastronomy and vegetarian.

A local food outing, which is a must for anyone visiting Cogne, is a stopover at the Brasserie du Bon Bee. A finely cured and warm atmosphere welcomes guests of all generations, the menu of the Brasserie is inspired by traditional alpine cuisine, whose gastronomic delights include unique Italian creations perfected by the Hotel Bellevue's own kitchen masters.

The Wine Cellar is rich with 500 of the finest Italian and International wines, each was carefully selected by Carlo Jeantet, an expert sommelier.

La Cave a Fromage - The most recent creation of the Jeantet-Roullet family, destined always to guarantee the finest quality services to their clients, is La Cave. Owned by the Family and found just two steps from the Hotel, this underground cavern is exclusively dedicated to the aging of fine cheeses. Be they 'Alpine' or those belonging to rich French and Italian regional traditions, each cheese has been carefully researched and selected by Piero and Paola Roullet in their original settings and brought to La Cave for guests to savour with a flavourful bouquet of wine.

A new typical restaurant was recently opened, named “Bar à Fromage, restaurant de montagne”.