Ravioles du Dauphiné with a Vercorais emulsion, chicken ballotine stuffed with foie gras, calf's head, gratin du Vercors... The friendly and dynamic chef is passionate about what he does, concocting good dishes peppered with regional influences. It fits in with the dining room's elegant Alpine decor beautifully.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights