A family table at the foot of the Dévoluy cliffs. Local produce, trout from our own pond, meat from the Hautes-Alpes, signed by Laurent Muzard, chef for more than 20 years. Maître Restaurateur.
Laurent draws the best from the Dévoluy: live trout from the pond, Dévoluy lamb and Isère beef, 100% homemade tourtons, honey and cheeses from the shepherds next door. Everything is cooked in a professional charcoal oven: precise cooking, slow sauces, a menu that breathes with the seasons.
The title of Maître Restaurateur, awarded by the French State, recognises cooking that is entirely homemade, from raw produce. A standard lived out at every service, for more than forty years at La Neyrette.
A short selection that changes with the seasons. Every dish is prepared to order, so allow the time it takes to eat well.
Medallion of semi-cooked foie gras, toasted bread, onion compote, green salad and raw vegetables.
All main courses come with your choice of: homemade potato tourtons, "oreilles d'âne" spinach gratin, homemade chips or seasonal vegetables.
Our prices include service and exclude drinks.
All dishes can be served with chips or tourtons.
A board that changes every day, following the market and the seasons. Simple, generous, served without fuss.
At the foot of the Dévoluy cliffs, on the edge of the Isère, the massif is full of talented artisans. We are keen to bring their work to the table: from the bread oven to the brewery, from the fish pond to the orchard, almost everything you eat here comes from nearby.
Made in Le DévoluyPink and white rainbow trout, delivered alive and raised to full size in our garden pond. Caught to order, cooked in the charcoal oven meunière-style or with morels.
Our pond troutHand-picked wild plants, herbal teas, oils and creams made in small batches. Their wild cumin, "Charuit", flavours our tourtons.
The Charuit in our tourtonsFarmhouse goat's cheeses, fresh and matured, produced at the foot of the massif. Enough to enrich our cheese board and our seasonal plates.
Goat's cheesesFranck, Hugo and Jade deliver fresh milk, tommes, tommettes, raclette and the excellent "Jadoux". It is their fresh milk that makes our desserts, our breakfast yoghurts and our cheese board.
Fresh milk & cheesesOrganic cereals, flour milled on the farm, traditional bread from the bakehouse, biscuits and honey from the apiary. From ear to crumb, everything happens in one place, and our bread and pasta come from there.
Stone-ground flour & breadTwo breweries, two enthusiasts a few kilometres apart. Blonde, wheat, amber, IPA, you will find them on tap and in bottles on our list.
Local beersOur wine list is put together with them, two addresses in Gap who know their winemakers by first name. Côtes du Rhône, Diois, Hautes-Alpes, and a few natural gems.
Wine listLunch service Thursday to Sunday, dinner service Tuesday to Sunday.Closed on Monday, lunch and dinner.The times shown are your arrival time: lunch from 12pm (last seating 1.30pm), dinner from 7pm (last seating 8.30pm). Booking recommended, the dining room is intimate, barely twenty covers by the fire.Takeawayavailable on the menu, with 24 hours' notice.
Booking by phone preferred, email is also possible. No fully online booking: we like to decide together.
