Pastry is the highest peak of cuisine, and it is no coincidence that one of the most famous desserts is named after the Mont Blanc. The sweet break in Courmayeur makes history.

The coffee and tea rooms of the center will win you over with elegant windows that will leave you speechless, while tasting fresh and dry pastries, single portions, classic and modern cakes. Whether it’s time for a breakfast with croissant and cappuccino or an afternoon break with the traditional sweets of the Aosta Valley, Courmayeur is a reference point for those who love pastry.

At Courmayeur Mont Blanc the iconic Mont Blanc dessert was born, with its delicate and sparkling taste that replicates a small mountain of chestnuts and sugar covered with a soft snow of whipped cream. Even traditional biscuits are closely linked to the territory: the taste of local flour marries the taste of dried fruit, a central element in desserts.

Try the Torcettini or the Tegole biscuits, but also the chocolate fondue served in combination with fresh fruit. In summer the production of ice cream keeps high the pride of the Italian artisan tradition.

In Courmayeur we produce the characteristic Baci di Courmayeur: a meringue shell covered with dark chocolate with a rich chocolate cream and rhum inside.