The story
Istà in Embrun delivers a vibrant style of market cooking under chef Xavier Lecharny, who previously led the kitchen at La Maison Cimes in the Orres ski resort. Recognized by Le Fooding for its 2026 guide, the team still treats seasonal sourcing as a daily conversation rather than a rigid formula. His approach blends Italian and Moroccan techniques with Brazilian spice profiles, letting local produce dictate the direction of each plate.
A starter of zaalouk combines roasted eggplant and tomatoes with cumin, garlic bread, and lemony mint to bridge North African and Provençal traditions. The main course often features tortiglioni pasta tossed with fennel sausage, pangrattato breadcrumbs, peperoncino, and grated grana padano. Guests frequently finish with a dense apricot and almond cake that balances sweetness with the region’s orchard harvests.
The dining room sits on a quiet pedestrian street inside a white stone building whose name translates to summer in the local dialect. Sandrine Lecharny manages front of house while guests gather around wooden tables beneath high ceilings. Large windows catch the afternoon light, and the terrace extends the space toward the surrounding peaks.
Recognition
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