{"id":109040,"date":"2025-11-25T17:50:08","date_gmt":"2025-11-25T16:50:08","guid":{"rendered":"https:\/\/www.hautes-alpes.net\/favourites\/hunger-is-no-joke\/"},"modified":"2025-12-12T12:20:13","modified_gmt":"2025-12-12T11:20:13","slug":"hunger-is-no-joke","status":"publish","type":"page","link":"https:\/\/www.hautes-alpes.net\/en\/favourites\/hunger-is-no-joke\/","title":{"rendered":"Hunger is no joke"},"content":{"rendered":"\n
Home<\/a><\/span> Favourites<\/a><\/span> Favourites<\/a><\/span> Hunger is no joke<\/span><\/span><\/div>\n\n\n

Hunger is no joke<\/h1>\n\n\n\n

The (not at all objective) guide to dishes that warm up better than a down jacket<\/p>\n\n\n\n

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In the Hautes-Alpes, we’ve noticed something: winter always goes better when you’ve got something warm on your plate and in your belly<\/strong>. There’s no need to invent complicated recipes, the most important thing is that it stays in the body and smells good. Here’s a selection of local (or adopted) dishes that make cold evenings much more bearable. <\/p><\/div>\n<\/div><\/div>\n\n

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Bear’s garlic raclette – The star that never disappoints<\/h3>\n\n\n\n

No matter how much we try to vary it, raclette<\/strong> always comes back to the table. Perhaps because it transforms any meal into a convivial moment, perhaps because melting cheese remains a deeply satisfying act. In the Hautes-Alpes, we make it with 100% local cheese<\/g>, potatoes that have seen the mountains up close and charcuterie with character. Simple, effective, indisputable. <\/p>\n<\/div><\/div>\n\n\n\n

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Fondue au fontu: the dish that makes everyone agree (even the undecideds)<\/h3>\n\n

Fondue is like a winter campfire: people gather around, share and negotiate the last piece of bread. In the Hautes-Alpes, it often takes on a local accent, depending on the cheese and wine used. One bite, and all is better: numb fingers, sporty days, stinging cold… all disappear in a cloud of cheesy warmth. <\/p>\n\n

Donkey ear gratin: the well-kept secret<\/h3>\n\n

Despite its name, no ear has ever been mistreated in history: this gratin is actually a dish of fresh pasta<\/strong> (like a large lasagne), layered with spinach and a good layer of cream<\/strong>. It’s served golden, melt-in-your-mouth, and always surprising for those who discover it. It’s typically the kind of homemade recipe you try once and immediately adopt. <\/p>\n\n

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Tourtons from Champsaur: these crispy little bombs<\/h2>\n\n\n\n

These little stuffed doughnuts come straight from Champsaur, and they have the rare talent of being delicious at any time: as an aperitif, a main course, a dessert… The sweet versions (apple, prune, raspberry or chocolate) keep your spirits up, while the savory ones (potato, cheese, spinach, etc.) keep you warm. At the table or in a backpack for the day, they’re one of the department’s tastiest traditions. <\/p>\n<\/div><\/div>\n<\/div>\n\n

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