Local gastronomy

In the Buëch and Gap areas, the mild climate brings a touch of Provence and enables growth of Mediterranean plants such as lavender, thyme and lime tree. In the Durance valley, however, arboriculture developed and many apple and pear orchards cover the valleys. Vineyards of Mollard, an endemic variety of grape, maintains its position. Finally, from the Dévoluy to the Champsaur, via the Queyras or the Briançon area, sheep, goat, cattle or pig breeding is widely practiced. The Pommes des Alpes from Haute-Durance and Sisteron lamb qualify for Indication Géographiques Protégées and Label Rouge (Protected Geographical Identifications and Red Label)

These healthy products are promoted by the local brand Hautes-Alpes Naturellement (Hautes-Alpes Naturally) Typical recipes are tourtons from the Champsaur, oreilles d’ânes from the Valgaudemar, the Seille from Veynes, trout in Chateauroux les Alpes, honey-based desserts and so on. 

They figure on the menus of Michelin-star chefs, restaurants and bistros in the area.

  • Watch the video

The Hautes-Alpes open up their kitchens and lead you to explore a unique area and exceptional produce thanks to the farmers, restaurants and those that build a holiday destination in the heart of the French Alps.


You will also like

Appreciate our differences.

We have chosen a series of tourist sites and experiences that match your interests.

  • Culture and knowledge
  • RestaurantsLes bonnes tables