Access for people with disabilities | Accomodation | Pets allowed
Style
With family
Gault&Millau's review2026
A good stopover in Champsaur, offering room and board. The kitchens deliver an updated plate, not just traditional mountain fare, for a less old-fashioned experience: salmon trout gravelax from the Hautes-Alpes, blueberry beet condiment, orange and atsina cress, cod fillet cooked on the skin, rock fish bisque and pan-fried scallops, chicken tajine with ras el hanout spices, couscous with coriander and dried fruit, iced nougat with mandarin orange and almonds, amber rum, mascarpone chantilly and Swiss meringue.
Aurélien Ballester Chef
