LE PRIEURÉ

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Currently at La Table du Prieuré

Autumn Menu

This autumn, Chef Jérémy Vella pays tribute to mushrooms. Saffron milk caps, morels, chanterelles: from the woods of the Ubaye to the plate, he brings out all their flavours in a generous seasonal menu. An indulgent interlude to enjoy while the season lasts.

45 €

View the menu

22 & 23 January 2027

Corsican Music Evening with Jean Menconi

La Table du Prieuré invites you to two evenings in the colours of Corsica. For the occasion, Chef Jérémy Vella has created a different menu each night, to discover the full richness of the flavours of the Isle of Beauty. Live, Jean Menconi will accompany dinner with his voice and his Corsican songs, for warm and moving evenings. On 22 and 23 January 2027, by reservation.

120 €

Pra-Loup · Southern Alps

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Date
October 2026
Service
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The restaurant dining room, the fire lit and the tables laid

La Table du PrieuréThe Restaurant at Le Prieuré Pra-Loup

An authentic and refined restaurant, where game and produce from the Ubaye Valley shine through the seasons.

The ChefThe cooking of Jérémy Vella

Le Prieuré is delighted to welcome Chef Jérémy Vella, a native of the Ubaye Valley, and his sous-chef Hugo. Together, they create generous, authentic cooking deeply inspired by the Ubaye Valley, its produce and its seasons. Game from the valley, the true signature of their cuisine, takes pride of place, prepared with finesse as it comes in.

Attentive to every guest, the Chef also adapts his cooking to dietary requirements and special needs, so that everyone can fully enjoy the experience of La Table du Prieuré. Honest, indulgent cooking, where every plate tells the story of the mountains and their land.

A native of the Ubaye Valley, Chef Jérémy Vella and his sous-chef, Hugo, create generous, authentic cooking inspired by the valley's produce and seasons.

  • Game from the valleyThe signature of the house, prepared with finesse as it comes in.
  • The seasonsA menu that changes with the produce of the Ubaye.
  • Every guestCooking adapted to dietary requirements and special needs.

Honest, indulgent cooking, where every plate tells the story of the mountains.

Chef Jérémy Vella in the dining room

House specialityGame from the Ubaye

Game from the Ubaye Valley is the signature of La Table du Prieuré. It comes from responsible, local hunting.

Roe deer and red deer are its mainstays, and the menu is always changing: it follows what the mountains offer, season after season.

A native of the valley, Chef Jérémy Vella prepares it with finesse, alongside his sous-chef Hugo, in generous, authentic cooking.

The season is in full swing from mid-September to the end of October: the best time to enjoy it, in the heart of autumn.

Not a fan of game? The menu also celebrates the valley’s other produce, with a vegetarian option at every service.

Venison fillet mignon

The restaurant menu

Amuse-bouche

  • Amuse-Bouche of the Moment

Starters

  • Venison Carpaccio23 €

  • Foie Gras Terrine and its Condiments19 €

  • Trout Gravlax with Dill Cream23 €

  • Frogs’ Legs Sautéed with Garlic & Parsley21 €

  • Tomato, Burrata, Homemade Pesto19 €

Main courses

  • Three-Game Ravioles, Mushroom Duxelles25 €

  • Venison Fillet Mignon Rossini45 €

  • Roe Deer Fillet, Hunter’s Sauce, Homemade Fries35 €

  • Crayfish-Tail Ravioli with Bisque29 €

  • Saddle of Local Lamb with Morels38 €

  • Fish of the Moment with Risotto29 €

Desserts

  • Coffee Amaretto Tiramisu12 €

  • Chocolate Mousse12 €

  • Crème Brûlée of the Moment12 €

  • Seasonal Fruit Tart12 €

  • Fruit Carpaccio12 €

Prices include taxes and service. A vegetarian option is offered at every service.

A table set on the terrace
A casserole of meat, potatoes and rosemary
Strawberry tart

The cellarA carefully curated wine list

The cellar showcases the finest wine regions: the Rhône Valley, Provence and Savoie, as well as Burgundy, Bordeaux, Corsica and Italy.

The selection of wines by the glass changes regularly, and our team will be delighted to guide you throughout your meal.

The wine cellar, looking onto the dining room

The breakfastThe valley’s produce, from the moment you wake

Every morning, breakfast showcases produce from the Ubaye Valley: just what you need before a day on the slopes or the trails.

Breakfast is also open to non-residents.

€25 per adult, €12 per child aged 5 to 17, complimentary for children under 5.

The gourmet break, breads and pastries
The breakfast buffet, cheeses, charcuterie and strawberries
Breakfast served on the terrace, beside the roses

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Half boardStaying on half board

During your stay at the hotel, enjoy half board: breakfast, then in the evening a starter, a main course and a dessert at La Table du Prieuré, selected by the Chef.

€60 per person, breakfast included. The Chef is happy to adapt the menu to everyone’s preferences and dietary requirements.

Discover half boardDiscover our rooms
The vaulted dining room set for the evening

Practical informationRestaurant opening hours and bookings

Opening
7 days a week
lunch and dinner
Service
Breakfast 7:30 – 10:00
Lunch 12:00 – 14:00
Dinner 19:00 – 21:00
Bookings
Highly recommended
Shuttle from Pra-Loup 1600
Diets
Cooking adapted to dietary
requirements and special needs

The restaurant is open to non-residents.

See the rooms

Book a table

Leave us your details and we will confirm your booking by email or phone.

Date
October 2026
Service