
The Ru Courtaud trail rises gently from Barmasc, following the water as it flows through its stone channel. In summer, when the sun warms the larches, you reach it in a good hour of slow walking. In winter, with snow muffling every sound, time stretches differently, and Alpe Metsan appears almost suddenly, smoke rising from La Tchavana's chimney.
It's here, at 1,800 meters, that the Bagnod family chose to stay. Not just in summer, as alpine tradition demands, but all year round. Since 1999, when they opened their agriturismo—a working farm that welcomes guests—they've built a way of being in the mountains that follows ancient rhythms while facing the present. The cows climb in June and descend in September, carrying with them the flavor of high pastures. The rest of the year, the alp breathes differently: quieter, more inward.
The fontina aging in the new cellar—stone and wood, built as it should be—holds summer inside it. The grass of these pastures, which grows slowly at this altitude, gives the milk a fragrance that those who know it recognize immediately. The wheels rest for weeks on spruce shelves, turned occasionally with gestures that are the same as they've always been. In the same cellar age the flavored tomes and Gran Gessato d'Ayas, a rich cheese the Bagnods began producing a few years ago with milk from sheep that graze even higher, at Vascoccia.
Sitting at La Tchavana's table, you understand what it means to eat what comes from here. The butter was churned yesterday, the ricotta is still warm, the cured meats are what the family prepares in winter. And then there's polenta concia—not just polenta with butter and fontina, but a gesture that speaks of coming down from the pastures hungry, when it took so little to feel at home.
In summer, on July and August afternoons, you can climb to the mountain huts where the cows graze, watch the milking, see how a wheel of fontina is born. It's not a demonstration—it's simply work continuing, work someone has decided to share. Those who wish can stay, ask questions, understand that behind a cheese lies a whole day, knowledge passed down, a choice.
From Mandrou, the other trail to Metsan climbs more steeply and offers, at each turn, another piece of Monte Rosa's glacier. It's the path preferred by those who already know the place, who know the arrival is worth the effort. You can also ride it by mountain bike or on horseback, if you're comfortable with switchbacks.
In the end, what remains isn't just the taste of fontina or the good tiredness in your legs. It's the sense of having encountered a place that continues to live as it always has, with the effort and beauty that entails. An alpine pasture that hasn't stopped being itself, even when it opened its doors.
La Tchavana is open year-round. For information: Azienda Agricola Bagnod, tel. +39 347 7347523








All was really good
All was really good
Nice and friendly hotel, great breakfast
Nice and friendly hotel, great breakfast
All the comfort you need when enjoying this charming town.
All the comfort you need when enjoying this charming town.
Easter Ski Trip
Easter Ski Trip
Happy Vacation in Hotel L'Aiglon.
Happy Vacation in Hotel L'Aiglon.
Nice location, great value
Nice location, great value
Excellent séjour à l'hôtel l'Aiglon!
Excellent séjour à l'hôtel l'Aiglon!
Friendly familystyle hotel
Friendly familystyle hotel
Fabulous return visit
Fabulous return visit
Another GREAT stay
Another GREAT stay