Our History
In the heart of the village on the church square, resides a Brin Sauvage, at 1596m altitude, a restaurant of course, not a wild twig! Located in Névache, in the Clarée valley, we offer modern, traditional, and creative cuisine, crafted with local and seasonal products, encouraging the discovery of the high Alpine territory.
Understanding the Wild Strand
Faced with an increasingly concerned clientele about eating in a tasty and balanced way, Chef Ludivine offers personalized dishes to everyone based on the type of stay (well-being, sports, therapeutic...), as well as dietary preferences (vegetarian, raw food, gluten-free or lactose-free, etc.). She aims to lead her clients towards a healthy diet: nettle soup, revitalizing, organic trout paired with yarrow, known for its soothing properties... The dishes are crafted with as many local ingredients as possible and can be tailored to individual needs. Un Brin Sauvage also offers its brunch on Sundays.
Our concept is atypical, original, and creative while respecting, drawing inspiration from, and revisiting the recipes of our grandmothers and ancestors. We have also been labeled Gault & Millau, proof of the quality of our cuisine and the seriousness of our concept.
Our mission: to help you discover natural flavors
A healthy and tasty cuisine
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 range of dishes to meet everyone's needs: athletes, hikers, people intolerant to gluten or lactose, vegetarians, raw food enthusiasts, etc... The Chef adapts and wants to bring people together!
A lasting commitment
We take pride in respecting the environment and valuing the work of our local producers, and we wish to share our passion for healthy and delicious cooking with as many people as possible.
Our local commitment
It is important for us to work with local products, preferably organic and in short supply chains. The cuisine is seasonal, encouraging the discovery of the Haut Alpin region and can be personalized for everyone: raw, vegetarian, gluten-free, or lactose-free. The chef uses herbs from her permaculture garden, and all our fruit and vegetable waste is recycled into homemade compost for the chickens and garden.
The Chef sources from high-quality local producers such as:
La Saab alpine butcher in Briançon
Manon the goat farm in Plampinet
The Clarée farm (Kristina and Benoît)
Jacques Bordet's honey
Simon’s organic bread at the Cristol bakery
SARVAZHO for electuaries and syrups
Plantivore in Queyras for jams
The organic cooperative, La Vie Claire, Altitude bio, and farmer exchanges for vegetables
Our Uniqueness and Philosophy
Locavore Commitment
We prioritize local, seasonal, and homemade products 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, consistently being delicious and surprising.
A unique atmosphere
Our restaurant is a warm, friendly, serene, and soothing place where you can relax and enjoy a good meal or a gourmet break.
Ludivine, a passionate and committed Chef!
Chef Ludivine brings a healthy touch of modernity, creativity, and inventiveness to her dishes. Her cuisine is enhanced with aromatic and wild plants with various virtues…
Inspired by the writings of Emilie Carles and the cuisine of Marc Veyrat, our Chef Ludivine received her Gault&Millau toque in 2017, reinforcing her desire to offer demanding cuisine that combines tradition and creativity, healthy and delicious while remaining accessible.
Considered as a foraging Chef, Ludivine enhances her cuisine with morning foraging (Good King Henry, nettles, mountain lovage, peppermint, yarrow, etc.) with the aim of offering the best for our health.
Want to know more about our inspirations and chat with the Chef?
The mission of Brin Sauvage
Connecting people to the flavors of nature.
