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In the Hautes-Alpes, we have a theory: the cold doesn’t sting when music warms the mood. That’s why we’ve got into the habit of slipping in a few events in the heart of winter that shake up the senses and get you in the mood.

VARS EN SCENE

On December 13 in Vars, the slopes are swapped for an open-air stage. The snow front becomes a veritable musical forecourt, where Ben Harper & The Innocent Criminals kick off the winter season. No superfluous staging: just the mountains, the guitars, and you, all close to the artists, at the foot of the slopes. A free concert with that rare taste of a suspended moment.

ALTITUDE JAZZ FESTIVAL

In the Briançonnais, jazz has no assigned seat. It moves from an intimate concert hall to a Vauban fort, then back down to the snow front. That’s what the Altitude Jazz Festival is all about: a program that adapts to the area rather than the other way around. Throughout the winter, you follow the musicians from one venue to the next, discover new artists, stop for a drink, and always end up saying to yourself: “I’ve never seen this area like this before!

DEVOLUY MIX FESTIVAL

On April 4 and 5, 2026, when many are already putting away their skis, Dévoluy has chosen to do just the opposite: turn the decks back on. The Dévoluy Mix Festival lined up two days of electro in a snow-covered setting, with one set after another as if to say that the season hasn’t said its last word. Dancing, laughing, enjoying the last of the winter light. A real finale, with no fuss, just the desire to prolong the pleasure a little longer.

In its latest issue, the magazine of reference for lovers of ski touring and wide-open spaces gives pride of place to Dévoluy, a wild and luminous massif in the Hautes-Alpes.

In the pages of the latest issue of Back Country, you can breathe in the high altitude. The magazine, a benchmark for mountain and off-piste enthusiasts, takes readers to the Dévoluy, a fascinating, mineral territory where limestone cliffs rub shoulders with immaculate combes. Reports, riders’ itineraries and shared emotions make up a dossier that smells of powder and freedom.

Back Country makes no mistake: the Hautes-Alpes is a land of unparalleled adventure. The legendary spots of La Grave, Vallouise and Queyras have already been the subject of in-depth articles and photo reports in previous issues. Always as meticulous in its layout as it is precise in its reporting, the magazine confirms its status as anelegant UFO of outdoor journalism: neither too technical nor too contemplative, just the right amount of authenticity to make you want to go up there and see. Dévoluy has never seemed so close, or so inspiring.

Between two bends and a glass of mulled wine, a new ritual has taken hold in Serre Chevalier and Montgenèvre: the sugar break!

We’re not talking about the canteen bag, we’re talking about the real thing, the raw, artisanal stuff. Three cabins, three atmospheres: Myrtille, Fréjus, Monty. Three spots where you can swap the bland energy bar for a homemade honey lollipop. The concept? Heat, dip and lick. Simple, instinctive and terribly addictive.

In Serre Chevalier, the Cabane Myrtille offers a gentle, sporty atmosphere, with workshops, snow games and axe-throwing for the most industrious of gourmets. A little further up the mountain, Cabane Fréjus warms the body with sunshine from the Haute-Alpes and PCR, the famous Pomme, Cannelle, Rhum…

In Montgenèvre, the Cabane Monty reigns the trapper spirit with logs, toasted marshmallows, local digestifs and good humor. Between the two resorts, the philosophy remains the same: unplug, have a laugh and enjoy a sweet treat without any hang-ups. The mountains rediscover their childhood taste of warm sugar and cheeks reddened by the cold.

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. 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.

Bear’s garlic raclette – The star that never disappoints

No matter how much we try to vary it, raclette 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, potatoes that have seen the mountains up close and charcuterie with character. Simple, effective, indisputable.

Fondue au fontu: the dish that makes everyone agree (even the undecideds)

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.

Donkey ear gratin: the well-kept secret

Despite its name, no ear has ever been mistreated in history: this gratin is actually a dish of fresh pasta (like a large lasagne), layered with spinach and a good layer of cream. 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.

Tourtons from Champsaur: these crispy little bombs

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.