The story
Auberge de la Roche serves modern cuisine at La Roche, Valdeblore, in the Saint-Martin-Vésubie area, and carries a Michelin Recommended listing for 2026.
Louis-Philippe Riel and Alexis Bijaoui run the open kitchen, which faces a stone fireplace, with Mickaëlle Chabat alongside. Le Fooding listed the address in 2026 and described flash-seared sea bream with glazed leek and pepper brioche. It also mentioned local veal in a hot satay sauce with chard and Piedmont hazelnuts, and apricot sorbet with an almond milk tuile to finish.
Dinner is a carte blanche menu at 95 euros per person, drinks not included. On Sundays there is also a fixed lunch at 65 euros. The wine list is an exclusive selection of natural wines, with growers such as Ganevat, Pierre Mang and Domaine L'Anglore.
Recognition
Ambience
Details
History
At the foot of Mercantour mountain passes, Louis-Philippe Riel (ex-6 Paul Bert) and Alexis Bijaoui (ex-Garance in Paris and Dan Barber in New York) have taken over the kitchens at the Auberge de la Roche, crafting a sensational menu in the process. From inside the open kitchen with a view of the stone fireplace, the duo and their accomplice Mickaëlle Chabat sent all of the following out the night we went: a slice of flash-seared sea bream with glazed leek, sprinkled with wild herbs from the garden and served with a sensational pepper brioche; amberjack crudo with locally foraged elderflowers, stuffed zucchini blossoms and diced calf’s head with béarnaise sauce, beurre blanc and roasted celery; an incredible grouper caught off the coast of Croc-de-Cagnes, paired with roasted eggplant and a tuna sauce poulette ; achingly tender veal from the nearby village in a hot satay sauce, intensified by chard and Piedmont hazelnuts; a cheese plate served with homemade sourdough bread; before an almond milk tuile served with a divine apricot sorbet, then a comforting coffee ice cream with a crumble-style cookie. Overall, nothing short of mountainous! // Laëtitia Sayre
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