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
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.
