From specialties to traditions

Let yourself be pampered by a family and varied cuisine, in a warm and friendly atmosphere.

Initiated in the hotel and catering school and a know-how transmitted from "mother to daughter", come and discover a simple cuisine and appreciate the simmered dishes which only time allows to reveal all their flavor.

From traditional specialties, you will taste "Donkey's ears", "Tourtons", "Honey ravioli", "Potato pie" and many others, and why not a "Salted goat's cheese stew" in October.

The restaurant room, with a maximum capacity of 60 covers, adapts to the needs and allows everyone's space to be respected, alone, as a couple or in a group.

  • Salle du restaurant Le Ban de l'Ours
  • Grande table dans la salle du restaurant
  • Cheminée restaurant

Les plats traditionnels des Alpes et du Valgaudemar

Gratin de ravioles
Gratin de ravioles du Ban de l'Ours
Ravioles du Ban de l'Ours
  • Oreilles d'âne (Donkey's ears): wild spinach gratin. Its name comes from the way wild spinach grows in long, pointed leaves.
  • Tourtons: donut in the shape of a cushion, topped with mashed potato with onion or spinach and cheese, once often eaten at Christmas, hence the name “cushions of Jesus”.
  • Raviole: specialty rolled with potato and cheese, served with honey or jam.
  • Flouzon: potato pie, bacon, onion and cream.
The lamb we serve is native to the region.
Oreilles d'âne
Oreilles d'äne du Ban de l'Ours
Pot-au-feu de chèvre
Pot au feu de chèvre

Frédérique offers you two different menus every day: that of the day (lunch) and that of the evening...

The Saturday evening and Sunday lunch menus are menus with specialities, mainly composed of traditional Valgaudemar dishes.

Préparation des ravioles


speciality "Assiette de la Vallée"
Fouassière de Prentic
"Traditions" menu
Menu of the day (lunch)
Menu of the evening
"Specialities" menu
Kid menu
Assiette du Valgaudemar

Call now to book : 

04 92 55 23 65

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