Gastronomic delights by the fireside...

A native of Névache and graduate of the Ecole Hôtelière, Claire is fiercely proud of her roots and keen for guests to experience the flavours of traditional dishes. A master chef, she will cook you up authentic mountain recipes using local organic or wild-growing produce:
morel mushroom fondu, herb soup, pieds bleus mushroom tart…
To really make your mouth water, you will be offered the Traditional Escartons Menu or the Cheese Menu, along with a wide range of vegetarian dishes of the highest quality. It's all exclusively homemade cuisine that takes as its culinary base the freshly picked Pieds Bleus mushrooms known as "Violets".

Lunch and dinner by reservation only.