Restaurants cuisine régionale Alpes-De-Haute-Provence

The taste of Brittany since 1989 in Digne-les-Bains. In 2019, the Buccaneers blew out their thirtieth candle. Sylvie and Michel are at the piano and Yvon in the hall. These brothers and sisters, originally from Brittany, welcome us in a warm atmosphere. You can sit down in one of the two rooms, including an ideal vaulted ceiling for small groups or on sunny days on the terrace under the arbour overlooking the market square. Everything here is homemade. On the menu more than a hundred pancakes of your choice, buckwheat pancakes and wheat pancakes. We fall for the special Buccaneers, scallops, leeks and creamy carrots or even for almond, almond cream, pears, toasted almonds. Yvon is taking care of himself and the pancakes, whether sweet or salty, are a real delight. All this is accompanied by clogged or pressed ciders. For the unconditional: red and rosé wines. An address that sees generations pass by!

La Flambée is aptly named: the oven and the heat is a return to the roots, an invitation to travel through time because it allows a mild and warm cooking that takes its time and which reminds us that it is good to do that. It evokes us the flavour of the stews of our grandmothers. It is this unique flavour and this authentic taste that La Flambée invites you to discover and enjoy around traditional dishes, braised meats, salads, galettes and pizzas without forgetting the desserts (chocolate banana, Tatin tart...): all go through the wood-burning oven present in the room. Close to the fire or by the fountain, you will be served very pleasantly and at reasonable prices.

Le Tetras, a small restaurant a little lost in the valley but where it is possible to enjoy a traditional gourmet cuisine neat and well presented which has earned the label of Master Restorer. The reception of the boss is friendly and the service is also very friendly. Some specialities of the moment à la carte: chaource in crust, poached pear and a thousand leaves of old vegetables with bacon; mushrooms and artichokes with barigoule, foie gras and scallops with truffles, prawn linguines, lobster soup; boneless saddle of rabbit stuffed with autumn scents; beef pear (300 gr) with porcini mushrooms... or daily menu with 3 dishes to choose from. This day we chose: braised piglet rack, polenta and vegetables, a dessert of our choice and a coffee. The atmosphere is friendly, whether in the room or on its pleasant sheltered wooden terrace and the remarkable price/quality ratio.

The restaurant is located in the magnificent setting of the Bastide de Saint-George hotel, surrounded by centuries-old olive trees. Open to all, it offers a semi-gastronomic cuisine in a cosy and relaxing atmosphere. Chef Joël Juglaret, a disciple of Escoffier, highlights Provençal dishes that combine fresh and regional seasonal produce. His specialties? Local lamb and grilled fish. To discover, for example, its crispy goat's cheese from the Capri Reve house with limes; its 7-hour lamb cart from Sisteron, root vegetables and Cailletier olive juice or its seasonal desserts: fine pies with the fruits of the moment... The wines are from Provence and Luberon and most of them are from organic or sustainable agriculture. An address full of delicacies in a very pretty setting that you can admire from the veranda. The refined cuisine changes every three months for the pleasure of gourmets and gourmets.

We don't even suspect before going to this restaurant that there are so many pancakes… For the classic ones, choose traditional pancakes. Otherwise taste the original recipes: Chicken curry, beef tartar, kebab… everything in a crepe. We even make carbonara crêpes pasta! And for the greedy, test sweet pancakes!

This pancake, located next to the main ski lifts, is worth a visit. Local and tourists are happy to enjoy these extremely well prepared Breton specialties. From the most classic to the most unusual, the 180 sausages with buckwheat and other sweet crepes are a pure treat! For the cheapest, you will catch up on the map of Savoy, Burgundian, and chef's creations, Savoy fondue fondue to shrimp, fondue with goat cheese and various and varied salads. Accompany your cider of course, and enjoy a lunch formula with a salty pancake, fresh salad bowl and a cider glass. The landslide is guaranteed! Be careful, success is such that it is better to book.

A warm and friendly place where families are welcome. Gisèle and Zine naturally contribute to the atmosphere and give you a warm welcome. Soubeyran is well known for the great variety of its pancakes which are excellent. The quality/price ratio is just as important. You can choose from about sixty salty or sweet pancakes. Meat lovers will fall for tartar (raw meat, egg yolk, olive oil, garlic and parsley) while others will share a Provençal one (zucchini, garlic, parsley, fresh cream and cheese). On the sweet side, it's not bad either with Africa (almond cream, hot chocolate) or Normandy (grated apple, fresh cream, calvados). The most: a wide choice of mixed salads.

Valerie has been running this honourable house for over 40 years. The 3 bedrooms (and soon 4) are furnished with beautiful antique furniture and have pretty colored terracotta bathrooms. As there are only a few of them, it is prudent to book them in advance. A stopover without frills but pleasant with a nice terrace for summer or Sunday lunches. In its large dining room, a copious local cuisine is served. The service is fast and the welcome pleasant.

Gérard and Jean-Jacques welcome you to the Café du Moulin for a friendly stopover with a breathtaking view of the surrounding mountains. They invite you to taste their traditional regional cuisine using fresh local products. In a warm mountain atmosphere with a decoration harmoniously blending stone and wood, you can have lunch and dinner while enjoying a traditional home cooking and Provencal inspiration. The Café du Moulin is also a place of life with its bar area open all day.

In an Irish pub atmosphere, Connemara offers Irish brunch formulas or lunch for lunch. Flat eggs, fried bacon or the traditional Breton galette, make your choice. The hotel also offers a wide range of à la carte cakes. Hamburgers, sandwiches, large salads, not to mention a wide choice of dessert will largely fill your stomach. Many different beers are offered. Connemara also offers many musical concerts with Celtic music in general, but the hotel is open to all musical styles. Held by a Franco-Irish couple.

Come and sit in a beautiful bright room with large windows and modern decoration. Marine invites you to discover its traditional cuisine according to the seasons and based on local products. This day: duo of fish terrines and faux fillets with pepper sauce. On the menu, half-cooked foie gras and its toasts, octopus sautéed in parsley or, for meat lovers, duck breast with pepper sauce, to finish with an apple pie rose. The welcome is attentive. Children are welcome. The most: the hearty dishes

Located not far from the Pont de l'Abrau chairlift, this excellent restaurant is well known to the resort's regular customers. A warm room with 40 seats welcomes you in a chalet style with exposed beams, wood everywhere and mountain decoration. You can choose between a traditional and meticulous cuisine (grilled meats and fish, pasta, large salads) or mountain specialities renowned for their originality and quality such as morel fondue, raclette to scrape yourself, gourmet Franc-Comtoise (warm cancoillotte, five types of cold meats, potatoes, salad). The Famille Plus label indicates that it is also a family-friendly restaurant with a special menu for children. A special mention for the welcome and attentive service for children.

The restaurant Les Marmots in front of the Bowling Du is worth a stop and we are looking at it. It is certified "Local Base" to bring local producers, restaurateurs and consumers closer together around local products. We know from the outset that our plates will have a delicious regional flavour. The hotel has a warm welcome and the warm atmosphere of all the wood and chalet style. A large veranda closed and heated in winter opens onto a terrace with a beautiful view over the mountains. On the restoration side, we really have two quality kitchens that respect the seasons: In winter, food is placed in the body - tartiflette, fondue, roasted meat (duck, fowl…), etc. The summer Card offers more vegetables, salads and grilled meats. The dishes are rich and well prepared, and the boss is good advice to help you choose a wine on his list. Before or after the meal, you can measure yourself at bowling just a few metres away. But you already know for parked your car: both institutions share the car park… In both cases, a great moment of conviviality.

The restaurant was renovated in early 2013 and offers traditional and 100%-house cuisine. On the menu, cannelloni, lasagna and cooked meats, such as carrots grilled beef or veal sauté. Other typical dishes await you, such as the calf head, the kidney in the madeira and the rayon of desserts, you will be able to comber your hunger averc cream cream creams, the prune jam or the strawberry pie pie, the house, as always.