What makes the success of its longevity are the following ingredients:

* We buy our beef in large pieces fresh (and not frozen) from a butcher, we take the time to let it mature!

* The lamb we serve is leg of leg that we denervate and degrease ourselves.

* The sausages are made especially for our restaurant by a small craftsman.

* Our chicken: these are yellow chicken fillets that we select.

* Our hash browns come from fresh potatoes that we cook in several baths in quality peanut oil (changed regularly)

* Our sauces are all made on site by hand with quality products (Roquefort company, organic eggs, etc.)

* All our fondues are prepared to order, the meats are not cut in advance so that they do not lose their flavor

* The bread served free of charge to our customers is chosen with care (old-fashioned baguette)

* Our cheeses are bought in wheel (or half wheel), we grate it on the spot. We work with French Emmenthal, Comté and Abondance.

* The quantities served have been the same for 25 years!

* Our fondue sets come from a company based in Switzerland, they are made of culinox (half copper half stainless steel), which provides a cooking quality far superior to cast iron.