Hautes-alpes regional specialities

Hautes-Alpes delicacies and specialities are available from the numerous tables d’hôtes (bed & breakfast), gîtes, fermes auberges (farms offering food and sometimes also accommodation), fermes de découverte (farms offering tours), goûters à la ferme (farm snacks), as well as most of the region’s markets.


Tourtons (fried pastries)
These traditional specialities are delicious and crispy, and originally come from the Champsaur. Sweet (jam fillings) and savoury (with potatoes or spinach) versions can be enjoyed all year round.

Cheeses
Cheese production in the Hautes-Alpes is as varied as its pastures, with blue cheese, such as the Petit Bayard, from its high pastures, and cheeses from the Queyras and Laragne, and Banon AOC (controlled name of origin) produced by the Laragne cheese diary…

Apples & pears
Most of the region’s orchards can be found in the south of the department and the delicious fruit juices will delight your taste buds (cf. ‘route des fruits et de vins’).

Alpine honey
Honey is a great speciality of the southern Hautes-Alpes and has the flavours and scents of the trees and plants of Provence. One of these, lavender (cf. ‘route de la lavende’), is also grown for use in perfumes.

Tarte du Champsaur
Filled with plums and berries, this extremely tasty pie will delight children on every occasion.

Croquants du Queyras
Small biscuits with almonds and hazelnuts.

Wines & spirits
The traditional Hautes-Alpes liqueurs are génépi, made from wormwood, and a liqueur made from myrtilles or bilberries. You can also sample ‘Williamine’, an eau de vie made from Williams pear, in the Veynes region (Pays de Buëch).The local wines (red, white and rosé) are pleasantly fruity (cf. ‘route des fruits et de vins’).

Finally, Alphand beer is brewed in Vallouise and is light and refreshing.