Grand Ballon Farm Inn

Annick and Didier Bronner welcome you to enjoy their menus and typical local dishes, such as fleischchnackas, goat cheese gratin potatoes, warm goat cheese, and springtime kid goat.

The warm, mountain-style atmosphere invites relaxation and conviviality. The restaurant is closed from early November to Christmas. In winter, it is open only on Saturdays, Sundays, public holidays, and during school holidays in zone B.