Gourmet experiences

Douce Gourmandises – Venosc Les 2 Alpes

In the village of Venosc, artisans and artists exhibit and sell their creations.
Corinne is the host of “Douce Gourmandises” tart shop.
She began by making homemade jam and gingerbread.
Then 8 years ago, she decided to open a gourmet organic restaurant. Everything is homemade and Corinne only uses products supplied by locals.
The plates come from the local pottery, the straws are paper, the fresh fruit juices are served in glass bottles, the fresh salad is picked in the garden next door...
Corinne’s delicacies including jam, gingerbread and tartlets are sold throughout France (including by organic experts “L’Eau Vive”).

www.confidepices.fr

Le Sainbioz - Les 7 Laux

Located at the foot of the resort’s Pleynet slopes, nestled in the Haut Bréda Valley, Le Sainbioz serves quality dishes made with local produce, in a lively, festive atmosphere.
The young, dynamic team also organises theme nights and concerts during the season.
Their goal: to create a restaurant that reflects their values. It’s a social hub for meeting people and discovery.
They make committed choices which they share with all their guests.
That’s why, as well as buying organic products, they support the short supply-chain approach.
Good, local produce is their priority.

www.les7laux.com

 

Eco-label for Le Diable au Coeur - restaurant in Les 2 Alpes

Gastro bistro Le Diable au Coeur, located on the slopes at 2,400 m, has just obtained the Ecotable label.
This new label created in 2020 is for restaurants with sustainable practices.
The label comprises 10 criteria, imposing products from markets, from local producers, and French products.
Food waste is also an issue, with a target of zero food waste.

www.lediableaucoeur.com

 

Le Cassini - Le Freney d’Oisans

Maarten delights his guests with flavoursome culinary creations.
It’s just delicious. Every meal is a discovery - a true festival of flavours. In his restaurant, halfway between Les 2 Alpes and L’Alpe d’Huez and La Grave, the chef, Maarten, passionately uses seasonal, fresh and local produce to create dishes inspired by countries all over of the world.
His goal: to surprise his guests over and over.
His latest creation is a new version of the tartiflette: he prepares all the ingredients of a traditional tartiflette separately and then turns it into a new dish, with his homemade smoked pork belly, caramelised onions, potato gratin and Reblochon sauce.
www.hotel-cassini.com/culinair

 

L’Ile d’Oz - Oz-en-Oisans

Superbly located at an altitude of 2,000 m below the Plateau de l’Alpette in Oz-en-Oisans, this mountain-top restaurant offers a magnificent view over a sea of clouds...when there are clouds!
The chef serves only local and fresh products. The lamb is sourced from the sheep farm in the Pays de Vaujany.
The goat’s cheese comes from Villard-Reculas, the honey from Freney, and the bread and beer from Le Bourg d'Oisans (Brasserie BDO and Goodwin).
The trout is from Valbonnais. It doesn’t get more local than this.
And the result is delectable.

www.oz-en-oisans.com

L’auberge forestière de Malaterre -  Villard-de-Lans

The perfect blend of tradition and nature.
Once a loggers’ refuge, then a respite stop for resistance fighters in the Second World War, this cabin, built in 1904 in the heart of the Alloubière forest is a charming stopover after a walk from Bois Barbu.
Malaterre appears in an enchanted clearing, as if frozen in time.
Inside, candlelight and period costumes await.
Delicacies inlclude caillette meatballs, fresh lard, ravioli gratin and chestnut soup.
Only products made completely in Vercors are served here.

www.malaterre.fr

 

L’auberge de la forêt -  Auris-en-Oisans

Nestled in an old sheep farm, Auberge de la Forêt is a cosy, warm establishment in an authentic setting.
In the large, vaulted room typical of traditional Oisans construction, the fireplace has pride of place between the old clock and a rustic dresser.
Heated by crackling flames, guests enjoy dishes by young chef Julien, who prepares regional dishes with as much talent as more sophisticated and creative cuisine.
To ensure his guests get the best, Julien mainly works with local producers such as beekeepers, market gardeners, cheese makers, wine representatives and olive-oil producers. 

www.auberge-auris.fr