{"id":104909,"date":"2025-11-26T08:16:45","date_gmt":"2025-11-26T07:16:45","guid":{"rendered":"https:\/\/www.hautes-alpes.net\/la-grande-tablee\/"},"modified":"2025-12-18T17:14:49","modified_gmt":"2025-12-18T16:14:49","slug":"la-grande-tablee","status":"publish","type":"page","link":"https:\/\/www.hautes-alpes.net\/en\/iconic\/la-grande-tablee\/","title":{"rendered":"La grande tabl\u00e9e"},"content":{"rendered":"\n
Home<\/a><\/span> Iconic<\/a><\/span> Iconic<\/a><\/span> La grande tabl\u00e9e<\/span><\/span><\/div>\n\n\n

La grande tabl\u00e9e<\/h1>\n\n\n\n

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A tasty stroll through the different regions of the Hautes-Alpes. From table to table, we go fromAgneau de <\/strong>Sisteron<\/strong> <\/a>Bleu du Queyras<\/a><\/strong>, apples from Haute-Durance<\/strong> and tourtons from Champsaur<\/a><\/strong>. A colorful palette of flavors and smells.<\/p>\n<\/div>\n\n

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P. Domeyne – AD05<\/div><\/div>

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Tastes from thousands of years ago<\/strong><\/h3>\n\n

In the Hautes-Alpes, every valley has its own taste, every mountain pasture its own memory. The table tells an ancient story, that of the shepherds, farmers and families who drew simple, generous food from the mountains. These handed-down recipes, sometimes reinvented, are fragments of a living intangible heritage. <\/p>\n\n

The mountain for a plate<\/strong><\/h3>\n\n

The haut-alpin terroir<\/a> is a mosaic shaped by altitude and the seasons. Cheeses matured in the crisp air like Bleu du Queyras, fruit bursting with light like the Golden apple from the Alpes de Haute-Durance, lamb raised in the pastures, or sun-drenched hillside wines made from endemic grape varieties like Mollard: each product is the expression of a landscape.<\/p>\n\n

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P. Domeyne – AD05<\/div><\/div>

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R. VanRijn<\/div><\/div>

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Ancestral<\/strong> gestures<\/h3>\n\n

Cured meats, Sisteron lamb, herbal teas, homemade pasta, sourdough breads or characterful beers: behind each product lie precise gestures inherited from centuries of know-how. These artisans of taste perpetuate tradition, while adapting it to today’s demands. In their workshops and on their farms, time is measured in seasons rather than seconds. <\/p>\n\n

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Sharing and conviviality<\/strong><\/h3>\n\n\n\n

By the fireside, on the terrace of a refuge or at the large table of an inn, Alpine gastronomy is first and foremost a matter of conviviality. Tourtons, gratins, ravioles and oreilles d’\u00e2ne (donkey’s ears) are never eaten on their own: they’re meant to be shared, to bring people together. Alpine cuisine is an invitation to live together, to the simplicity of shared pleasures. <\/p>\n<\/div><\/div>\n\n\n\n

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G. Isnard<\/div><\/div>

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Heritage and renewal<\/strong><\/h3>\n\n

Being France’s leading organic department<\/a> is no coincidence. Here, we cultivate the future with the same care as we respect tradition. Labels, short circuits and agricultural innovations are the continuation of a thousand-year-old heritage, without altering it. In this way, the grande tabl\u00e9e of the Hautes-Alpes remains true to its roots, while opening up to today’s world.<\/p>\n\n

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P. Brechu<\/div><\/div>

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