16âme

Behind a discreet façade is this inviting restaurant with decor that calls to mind a trapper's hut – we are in the mountains, after all! Julien Momon, originally from Corsica, worked in the kitchens of Christophe Bacquié and Gérard Boyer (formerly chef at Les Crayères in Reims) before becoming head chef at a hotel here in Monêtier-les-Bains. His dishes contain nothing but seasonal and local ingredients from this rural and Alpine territory, such as lamb from the Hautes-Alpes, coriander, mint, a pearly jus with olive oil or his lovage-infused cream.