Bistronomic restaurant, traditional local cuisine with homemade dishes made with a love for taste. Also, mountain specialties including fondue and raclette.
Open in the evenings from 7 pm, late service after 10 pm.
Open in the evenings from 7 pm, late service after 10 pm.
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A chalkboard menu is offered to you: seasonal suggestions according to the chef's mood, along with mountain specialties (fondue, "tarfi' Alpes," raclette with three cheeses from the Hautes-Alpes).
To create the dishes, Steeve and Virginie work with numerous local partners:
Lamb from Benoît Glardon in Les Orres
Trout from Châteauroux les Alpes.
Tomme cheese from La Belette in Romette
Bleu cheese from Château Queyras
Goat cheese from Caprines de Cagnoles de Crevoux
Fuseau from La Morlette in Embrun
Coppa from Champsaur
Ribeye steaks from La Morlette, Embrun slaughterhouse
To create the dishes, Steeve and Virginie work with numerous local partners:
Lamb from Benoît Glardon in Les Orres
Trout from Châteauroux les Alpes.
Tomme cheese from La Belette in Romette
Bleu cheese from Château Queyras
Goat cheese from Caprines de Cagnoles de Crevoux
Fuseau from La Morlette in Embrun
Coppa from Champsaur
Ribeye steaks from La Morlette, Embrun slaughterhouse
A chalkboard menu is offered to you: seasonal suggestions according to the chef's mood, along with mountain specialties (fondue, "tarfi' Alpes," raclette with three cheeses from the Hautes-Alpes).
To create the dishes, Steeve and Virginie work with numerous local partners:
Lamb from Benoît Glardon in Les Orres
Trout from Châteauroux les Alpes.
Tomme cheese from La Belette in Romette
Bleu cheese from Château Queyras
Goat cheese from Caprines de Cagnoles de Crevoux
Fuseau from La...
To create the dishes, Steeve and Virginie work with numerous local partners:
Lamb from Benoît Glardon in Les Orres
Trout from Châteauroux les Alpes.
Tomme cheese from La Belette in Romette
Bleu cheese from Château Queyras
Goat cheese from Caprines de Cagnoles de Crevoux
Fuseau from La...
