At the heart of your evening is Chef John, whose approach to cooking is rooted in alpine tradition and elevated by modern refinement. From locally foraged herbs to meticulously sourced wines, every detail of the menu is shaped by his respect for the land and his belief that food should slow you down.
Crafting Flavor with
Precision, Serving
with Heart
Chef John leads a small, dedicated team at Tignousa Restaurant, where service is quiet, intentional, and deeply personal. You won't find pretense here, just warmth, precision, and dishes that speak for themselves.
OUR CELESTIAL MENU
Every Celestial Table evening begins with a meal designed to slow time. Our seasonal, multi-course menus are curated in collaboration with local chefs who understand that dining is not just about taste, but about mood, rhythm, and memory.
This is a table set not only for food, but for connection.
HORS D'ŒUVRES
Blood orange, fennel pollen, cold-pressed olive oil
Shallot confit, thyme, truffle crème fraîche
Chive pastry, lavender honey drizzle
MAIN COURSE
Parsnip purée, glazed baby carrots, red wine jus
Lemon beurre blanc, charred asparagus, black garlic crumb
Pea, mint, aged parmesan, toasted pine nuts
DESSERT
Poached pear, almond crumble, vanilla bean
Sea salt flakes, burnt orange zest, hazelnut praline
WINES & PAIRINGS
welcome glass
crisp, mineral pairing for hors d'oeuvres
a floral finish to close the evening
delicate red for lamb or risotto