Celebrated table
The story
Le Bas-Alpin in Forcalquier presents a steady approach to French cooking, anchored by the work of Marcus de Vere and his wife Henriette. They converted a former chocolate shop into a compact wine bistro where service happens directly across a Formica-topped counter. De Vere previously sharpened his skills in London restaurants and spirits retail before settling here to manage both the cellar and the pass.
The regional plates shift their menu based on daily supplier deliveries rather than fixed seasonal plans. Guests might encounter flash-seared polenta paired with braised chard and tomatoes finished with fresh ricotta and grated Parmesan. Sweet and sour beets dressed in honey and vinegar accompany a dense wedge of goat cheese served alongside a soft dill pretzel. Canned Galician sardines arrive simply with thick-cut sourdough, while meals typically close with a light citrus semifreddo.
Blue and gold paint marks the street-facing wall, guiding guests into a narrow space built around conversation and glassware. Recognition from Le Fooding in 2026 highlights how carefully the pair curates bottles to match whatever arrives in the kitchen. De Vere trained as a sommelier and applies that same precision when selecting vintages that complement the day’s straightforward French cooking. A seat at this counter rewards patience and a willingness to follow the kitchen’s daily rhythm.
Recognition
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