Hôtel Bellier

As enthusiastic as ever, Guillaume Monjuré (who first came to our attention in Lyon and Corrençon-en-Vercors) plays host to guests in this family-owned barn, which has been renovated into a table d'hôte-style restaurant. Fanning the flames of his passion for cooking over an open fire, he has set up a wood-burning oven in full view of diners; he cooks absolutely everything in it, from bread first thing in the morning, to vegetables and fish during the meal. This is natural, primitive cuisine that is no less personal and creative for all that. He is able to elevate vegetables, herbs and fish fro

This handsome building is an institution in this Vercors village. Dating from 1867, it is home to a historical cafe adorned with frescoes dating back to 1912. Locally sourced ingredients from the Vercors plateau play the lead roles on the menu, which changes regularly. Respect for the seasons goes hand in hand with respect for the produce, culinary skill and flavour. Three guestrooms upstairs.

Nestled between two lakes, Lac de Laffrey and Lac de Petichet, on the Plateau Matheysin, this stone village house is home to a unique restaurant. After passing by the large open kitchen, you come to the vaulted dining area, which is lit from the floor and has a glassed-in wine cellar and a handful of tables, including a table d'hôte. At the helm, three chefs with MICHELIN stars to their names, who met at restaurant Lamartine – Kevin Mangione, Lunis Chaïb and Théo Doumecq – are now combining their talents. Theirs is creative modern cuisine, made using local produce to showcase the best of the s

Chef Maxime Szczepaniak, who switched from construction to cooking, taught himself the trade during lockdown and then went on to hone his skills in prestigious star establishments, clearly lives life to the full. He has set up shop in a listed stone house in the centre of the village, whose pared-down interior with exposed stone walls and polished concrete floors also hosts exhibitions by local artists. First and foremost, however, it is the setting for vibrant cuisine, whose surprise menu zooms in on local produce: stuffed courgette flowers, pike-perch and asparagus, lake trout with watercres

Christophe Aribert is thriving in his restaurant in a fine 19C house built against the hillside in Uriage Park. A nature lover, he has made eco-responsibility the foundation of his establishment: waste management, pellet heating system, organic cotton fabrics... Every aspect has been considered in terms of its impact on the environment. The chef's passion for herbs and roots from the surrounding mountains is more pronounced than ever; these sit alongside the fruit, vegetables and flowers from the kitchen garden in the dishes. His cuisine is also an ode to freshwater fish. Finally, let's not fo

Stéphane Froidevaux has been expanding his culinary repertory and honing his style, armed with lashings of sincerity, year after year. As a result, he has crafted a finely balanced score, as his delectable menu illustrates. Meticulous craftsmanship, tasty and creative without being OTT, Stéphane’s handiwork bears the hallmark of his affinity with nature, depicted by the herbs and flowers he picks himself and which he uses in his “ratatouille”, whose ingredients vary with the seasons. The Brasserie du Fantin serves a bargain priced lunchtime menu, which is a hit with the regulars, as is the sum

Some establishments have chosen to shy away from media hype and les Cèdres is in that category. Betwixt Romans and Tain-l’Hermitage in Drôme, venture over the threshold of this restaurant, shaded by cedars and devoted to nature, and sample the work of the Bertrand brothers: Jacques in the kitchen and Jean-Paul in the dining room. Since 1988, they have lavished time, humility and talent on developing their enterprise. As Gallic as Gauloises and Jacques Tati, the menu focuses on flavour rather than fancy technique. The authentic warm welcome adds the final flourish to this hospitable establishme