Palégrié Chez l'Henri

Palégrié Chez l'Henri holds one Michelin star and is rooted in Autrans-Méaudre en Vercors. The kitchen commits to sourcing raw products from the surrounding countryside and working directly with local producers. Chrystel curates a wine list that mixes natural and exceptional domaines and presents an eclectic selection intended to enhance moments of sharing. Menus range from an accessible lunch proposition and mid-range set menus to a longer GR tasting menu served for the whole table. The restaurant stresses a nature-first philosophy that places plant delicacy, seasonal rhythm, sustainable fishing and respectful hunting at its core. The dining room occupies the family barn and offers an intimate, authentic and simple atmosphere. Guests dine under the gentle crackle of embers as contemporary dishes are exalted by open flames. Smoky notes from the braise and a poetic yet audacious execution define the experience. The cuisine is creative and modern, focused on plants, local terroir and seasonal produce. Under Guillaume’s direction the kitchen has moved towards an open-fire, braise-centered technique that prefers historic cooking methods and the flavors the flame and embers impart. The team revisits raw and slightly elaborated products from local producers in bold, poetic combinations that add smoky, refined flavors. Specialties include zucchini from Ferme de Sisampas presented in three courses; Cristivomer Ikejeme from the Sources de l'Archiane with nasturtium and carrots; braised Rencurel strawberries with sheep yoghurt and rosa geranium sorbet; summer truffle with grilled pointed cabbage and olive oil emulsion; and lacquered Drôme squab (suggestion of the moment).