{"id":46047,"date":"2025-07-23T15:18:25","date_gmt":"2025-07-23T13:18:25","guid":{"rendered":"https:\/\/www.paysdesecrins.com\/gastronomy-in-ecrins\/"},"modified":"2025-07-28T16:05:00","modified_gmt":"2025-07-28T14:05:00","slug":"gastronomy-in-ecrins","status":"publish","type":"page","link":"https:\/\/www.paysdesecrins.com\/en\/my-desire-to\/discovery\/gastronomy-in-ecrins\/","title":{"rendered":"Gastronomy in \u00c9crins"},"content":{"rendered":"
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Home<\/a><\/span> Gastronomy in \u00c9crins<\/span><\/span><\/div>\n <\/div>\n \n

Micro-adventure<\/em>Taste the \u00c9crins: stop at the Vallouise cheese dairy
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Looking for a stay that delights as much as it rejuvenates? Head to Vallouise, in the Pays des \u00c9crins, for a gourmet interlude between mountain pastures and glaciers. Here, cheese is serious (and tasty). First stop: the Fromagerie Vallouise \u2013 les \u00c9crins, in Villard. Milk collected in the morning, processing in the afternoon: sheep’s milk tommes, fresh goat’s cheese, verbena or vanilla yoghurts… everything smells of hay and know-how. We taste, we chat, and often, we leave with more than expected. <\/p>\n\n

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Meeting with the producers<\/h3><\/div>\n\n\n\n

At the GAEC in E\u00efbans, Am\u00e9lie and Jean-Baptiste raise hardy Brigasque ewes. Their cheeses are sold at the farm, from Monday to Saturday. <\/p>\n\n\n\n

In La B\u00e2tie-des-Vigneaux, the Ferme des \u00c9crins transforms the milk of its goats into soft droppings and ashy logs, sold on site or at the Thursday market in Vallouise.<\/p>\n<\/div><\/div>\n\n\n\n

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Hiking tip<\/h3><\/div>\n\n

Tomme + rye bread = five-star picnic facing the peaks!<\/strong><\/p>\n\n

Local basket to complete:<\/p>\n\n