Our Story
In the heart of the village on the church square, there lies a Wild Sprig, at 1596m altitude, a restaurant obviously, not a wild twig! Located in Névache, in the Clarée Valley, we offer modern, traditional, and creative cuisine, made with local and seasonal products, encouraging the discovery of the high Alpine territory.
Understanding the Wild Strand
Our mission: to introduce you to natural flavors
A healthy and tasty kitchen
Nutrition is an essential element for a healthy and active life. That's why we use fresh and as much as possible, local products. The Chef sources from quality local producers.
A variety of choices
We offer a wide selection of dishes to meet the needs of everyone: athletes, hikers, people with gluten or lactose intolerance, vegetarians, raw food enthusiasts, etc. The Chef adapts and wants to bring everyone together!
A sustainable commitment
We make it a point of honor to respect the environment and to value the work of our local producers, and we wish to share our passion for healthy and tasty cuisine with as many people as possible.
Our local commitment
It is important for us to work with local products, preferably organic and from direct supply chains. The cuisine is seasonal, encouraging the discovery of the High Alpine terroir and can be personalized for everyone: Raw foodist, vegetarian, gluten-free, or lactose-free. The chef uses the herbs from her permaculture garden, and all our fruit and vegetable waste is recycled in the homemade compost for the chickens and the garden.
The Chef sources from quality local producers such as:
La Saab alpine butchery in Briançon
Manon the goat farm in Plampinet
The Clarée farm (Kristina and Benoît)
Jacques Bordet's honey
Organic bread by Simon at the Cristol bakery
SARVAZHO for electuaries and syrups
Plantivore in Queyras for jams
La biocoop, La Vie Claire, Altitude bio, and échanges paysans for vegetables
Our Specialty and Philosophy
Locavore Commitment
We prioritize local, seasonal, and homemade products in order to support the local economy and reduce our environmental impact.
A creative and original cuisine
We offer dishes that combine passion, tradition, creativity, serenity, and modernity, always being tasty and surprising.
A Unique Atmosphere
Our restaurant is a warm, friendly, serene, and calming place where one can relax and enjoy a good meal or a gourmet break.
Ludivine, a passionate and committed Chef!
Chef Ludivine brings a healthy touch, modernity, creativity, and inventiveness to her dishes. Her cuisine is enhanced with aromatic and wild plants of various virtues...
Inspired by the readings of Emilie Carles and the cuisine of Marc Veyrat, our Chef Ludivine received her Gault&Millau hat in 2017, reinforcing her desire to offer a demanding cuisine that combines tradition and creativity, healthy and tasty while remaining accessible.
Considering herself a foraging Chef, Ludivine enhances her cuisine with a morning foraging (Good-King-Henry, nettles, mountain celery, peppermint, yarrow, etc.) with a desire to offer the best for our health.
Want to learn more about our inspirations and chat with the Chef?
The mission of the Wild Strand
Connecting people to the flavors of nature.
