The story
Palégrié in Autrans delivers a contemporary French bistro style anchored entirely in open fire cooking. Guillaume Monjuré commands this hearth-driven kitchen using historical heat methods that reject modern shortcuts. His dedication to slow roasting and natural ingredient profiles previously secured him the Best Cuisinier title at the Guide 2013. That same uncompromising approach recently placed the venue on the Le Fooding best restaurant list for 2024.
Every course follows the Vercors calendar instead of fixed tradition. The kitchen highlights ikejime-dressed omble chevalier resting on courgette and oseille before moving to charcoal-braised chasselay duck accompanied by cassis and gentian jus. Raw vegetables arrive directly from regional growers while foraged herbs and sustainably caught game rotate with the seasons. This earth-first philosophy keeps the mountain bistro deeply connected to its surrounding territory.
Diners settle into a converted family barn where exposed timber and soft lighting maintain a quiet countryside rhythm. Chrystel designs the wine program around living bottles and unbound vintners who practice organic farming. She prioritizes eclectic terroirs and memorable sharing moments over strict regional labels. The resulting cellar complements the open flame cooking without ever overshadowing the food.
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