Le Chazal

Le Chazal stands in the hamlet of Les Guibertes near Monêtier‑les‑Bains in the Hautes‑Alpes, highlighting local alpine products; the kitchen places strong emphasis on producers from the immediate area—foie gras and cheeses produced within meters—and celebrates regional specialties such as omble chevalier. The restaurant is recognised by the Michelin Guide (Selected) for its modern interpretation of regional produce and distinctive alpine identity. The small, authentic dining room occupies a vaulted space in the mountain hamlet, with a few tables and panoramic alpine scenery; the vibe is intimate and rustic yet refined and seating is limited, creating a secluded culinary retreat in the mountains. Cuisine is modern French rooted in the local terroir, combining classical techniques learned in starred kitchens with mountain foraging and seasonal alpine ingredients; menus are presented as composed tasting/set menus that emphasise producer‑driven, locally sourced products. Fabien Ferdinand is the chef; originally from the region, he trained and worked alongside Pascal Alonso, Guy Lassausaie, Pierre Gagnaire and Hélène Darroze before returning in 2016 to take over La Table du Chazal. Signature dishes include langoustine with pumpkin, clementine and saffron sabayon; trout from Châteauroux‑les‑Alpes confit with buttermilk sauce; scallops with winter truffle and Swiss chard; roasted pigeon with quince and larch vinegar; lièvre à la royale (hare à la royale); and preparations featuring larch—larch‑needle mayonnaise and carmine larch‑flower jelly—used to accompany lobster.