Maison Aribert

Christophe Aribert is thriving in his restaurant in a fine 19C house built against the hillside in Uriage Park. A nature lover, he has made eco-responsibility the foundation of his establishment: waste management, pellet heating system, organic cotton fabrics... Every aspect has been considered in terms of its impact on the environment. The chef's passion for herbs and roots from the surrounding mountains is more pronounced than ever; these sit alongside the fruit, vegetables and flowers from the kitchen garden in the dishes. His cuisine is also an ode to freshwater fish. Finally, let's not forget the comfortable guestrooms on offer – ideal should you wish to stay a little longer.

A 19th-century house set into the hillside of Uriage park, with guestrooms that turn dinner into a stay. Sustainability is structural, with waste management, pellet heating and organic textiles built into the operation. A distinctly Alpine larder, herbs, roots, garden produce and river fish, shapes the cooking more than luxury imports.

Mountain herbs and roots, garden vegetables and flowers, trout and other freshwater fish, mushrooms from Voreppe, walnuts from Grenoble, Chartreuse.

Two-star Alpine table in Uriage park, where Christophe Aribert builds menus around mountain herbs, roots and garden vegetables, with freshwater fish as a through-line. Eco-responsibility is engineered into the house, and the property includes rooms for an overnight stay.