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Auberge Gaillard
Description
Homemade cuisine, renewed at each meal, where the blend of aromas and savours from here and elsewhere always creates a new alchemy. Recipes inspired by traditional local dishes, reviving the forgotten recipes of our grandmothers...
Technical Information
Altimetric profile
Date and time
- From 11/02/2024 to 26/02/2024
- From 27/02/2024 to 30/06/2024
- From 01/07/2024 to 31/08/2024
- From 01/09/2024 to 10/02/2025
- From 11/02/2025 to 26/02/2025
- From 27/02/2025 to 30/06/2025
- From 01/07/2025 to 31/08/2025
- From 01/09/2025 to 10/02/2026
Additional information
Price(s)
Adult menu: from 31 € Child menu (3-10 years): from 13 € Dish of the day: from 16 €.
Updated by
Office de Tourisme du Champsaur Valgaudemar - 23/12/2024
www.champsaur-valgaudemar.com
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Open period
From 11/02 to 26/02 Opening hours on Tuesday, Wednesday, Thursday, Friday and Saturday between 8 am and 10 pm. On Sunday between 8 am and 8 pm. Closed on Monday. From 27/02 to 30/06 Opening hours on Wednesday, Thursday, Friday and Saturday between 8 am and 10 pm. On Sunday between 8 am and 8 pm. Closed Monday and Tuesday. From 01/07 to 31/08 Opening hours on Tuesday, Wednesday, Thursday, Friday and Saturday between 8 am and 10 pm. On Sunday between 8 am and 8 pm. Closed on Monday. From 01/09 to 10/02 Opening hours on Wednesday, Thursday, Friday and Saturday between 8 am and 10 pm. On Sunday between 8 am and 8 pm. Closed Monday and Tuesday.
Contact
Phone :
06 09 30 07 47
04 92 43 40 99
Email : auberge-gaillard@orange.fr
Website : www.auberge-gaillard.fr
Facebook : www.facebook.com/aubergegaillardmolines/
Sustainable tourism
On the threshold of the Parc des Écrins, tucked away in a valley floor ringed by peaks, the Auberge Gaillard opens the doors to beautiful mountain dreams. Snow or shine, with its rustic decor and friendly welcome, its restaurant has the warm ambience of a Bistrots de Pays. As part of the Slow Food movement, Nicolas and Julien make their restaurant a tribute to slowness and good living. Eating differently, consuming differently, respecting nature, the richness of tastes and the identity of the terroir: such is the philosophy of the house. Here, forgotten recipes are revisited, fresh organic or local produce is used, and vegetarian cuisine is a favorite. But don't forget to make a reservation.
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