Alpine pasture cooking
The mountain pasture cuisine we offer is primarily based on our own produce. It reflects the memories of our rural childhoods, one in Poitou and the other in Vésubie, where cultures and traditions come together.
Our production
First and foremost, milk – natural or indulgent chocolate-flavored, hot or cold, used in dishes like gratins, milk-roasted lamb, cream, and also curd in cheese molds, white cheese, as well as fermented varieties such as Moon Milk and Skyr.
Our cheeses, mainly the Roure tomme, followed by the Longon tomme at the end of the season, not forgetting the fresh cow or goat cheeses, served on a platter or cooked.
Brousse cheese, served hot straight from the cauldron or featured in ravioli, tarts, and more.
Our meats (kid, milk-fed lamb, veal, beef, rabbits) come from animals raised naturally and with dignity.
Our foraged items, including nettles, wild spinach, mushrooms, linden, thyme... and let’s not forget our wines made from juniper, larch flowers, and genepi.
A cuisine of tradition and quality
At the stove, around our wood-fired oven, we aim to offer hikers, guests, and friends a generous and simple mountain pasture meal. Our values are guided by rigor, a sense of effort, and the work reflected in our productions, for a shared moment of warmth and conviviality, in the spirit of the place, pastures inhabited by cows and our family.
Lunch and Dinner...
The mountain pasture meal is served every evening at the shelter's communal table, or by reservation at lunchtime for groups. At lunch, we also offer continuous service with mountain pasture dishes, omelettes, cold cuts, fresh cheeses, tommes, and homemade cakes.
