- This was the best ski trip I have had in ages. Fantastically well equipped and managed apt. Amazing communal facilities and great location. Had to dig the car out – so shovel was v. handy! Loved it. thanks….
- Extremely comfortable for the two of us, with everything we needed, convenient for the lifts and wonderful extras like the pool and haman.
- What a fabulous, cosy, well equipped, secure, luxurious, perfectly-located holiday apartment. Spa facilities superb too! Thank you and we’ll be back!
- I cant fault anything, the location was superb for the ski lifts.The apartment was the best that we have stayed in on a ski holiday.
- The smallest thing had been thought of from all the kitchen equipment to the herbs and fresh coffee in the fridge.
- The ingenious layout and high level of equipment makes this place more than adequate for a family of four.We have always been very warmly greeted and have always found the apartment to be spotlessly clean and well maintained.
- Our endearing and enduring memory of staying at La Chamoissiere was the incredible 360 degree view of the mountains we had just walked as we relaxed in the pool.
- We have just returned from a fabulous trip. The conditions were excellent, and the apartment surpassed expectations. It was only a stones throw from the slopes, so we were able to come home for a leisurely lunch each day.
- A fantastic apartment, spacious and very well equipped. Lots of storage space and a wonderful pool and sauna. Well sited for the lifts in Monetier, which is a delightful village
- We were thrilled to be able to swim outside under the stars, surrounded by mountains. Snow conditions excellent. We can’t wait to go back. Many thanks for everything.
Having spent most of yesterday doing all those little jobs you have to do, we decided to head down to Briancon this morning where there was a medieval festival . All sorts of crafts, armoury, and shenanigans going on.
Above, a family of plague victims were enjoying a drink (I heard rumours they were the local gendarmes but not sure of that one), while we ate our lunch in the Spirit bar opposite the church. Silversmiths were demonstrating their wares, and a large number of horsemen and women were enjoying the atmosphere, although their horses did not seem to be enjoying it too much.
A great day out, with loads to do for all the family as they say.
Being a region of high peaks, bitter winters and shorter summers than it’s Mediterranean neighbours of Provence, the Haute-Alpes may be assumed to be lacking in a wine region, and it’s cooking to be the usual glut of cheese and potatoes. Whilst these dishes do exist, the influence of its southerly neighbours can be witnessed in restaurants throughout the area.
A fine example of this was the Antidote restaurant formerly based in the Hotel Alliey in Monetier-les-Bains, and now moved to a new location at the Fantin Latour in Grenoble. His use of the local produce, and mountain surroundings produced some innovative dishes, such as Mountain Lamb baked with Larch, and served in a jar (the aroma of the larch complemented the lamb perfectly). The restaurant now has a new chef and is continuing the tradition of food with a local influence, accompanied by fine wines from the cellars.
The traditional cuisine includes cheeses, from goats, cows and sheep, and locally cured hams, and the famous Agneau de Sisteron, from sheep grazed on wild herbs from the high slopes in the summer, giving the meat a wonderful flavour.
The Champsaur, between Grenoble and Gap, has its own delicious speciality, Les Tourtons, a small ravioli-shaped pastry filled with both sweet and savoury fillings. The savoury versions include fillings if spinach, cheese and onions, and potato and goats cheese, and are often served with a salad with mountain ham.
Raviole de Brouquetons, are croquettes of potato an cheese, served with a green salad, and accompanied , rather unusually, with honey, or confiture de myrtille (myrtille is a small blueberry).
Oreilles d’Ane (Donkeys Ears), may alarm those not familiar with the region, but they are suitable for vegetarians (ask them to be served without the thickly sliced ham), being simply a baked dish of pancakes, layered with cheese , béchamel sauce and spinach. The donkey’s ear comes from the shape of the wild spinach leaf.
Fresh fish from the rivers features on many of the restaurant menus, and is often caught from the river flowing nearby. Trout farms are common, and you can call in and buy your own for dinner. You can have the fish on the plate within 20 minutes of it being caught.
The wines of the Haute-Alpes are from the vineyards along side the River Guisane between Gap and Sisteron, where winding roads pass through orchards of peaches and apples as well as fields of vines. Although classified only as a vin de table, it is a decent quality every day wine, with a good fruity flavour. It is available locally for around 5€ a bottle.