Le Diable au Coeur — Fine Dining at 2,400m on the Slopes

Perched at 2,400m on the ski slopes, Le Diable au Coeur serves refined mountain cuisine with a wine list that rivals valley restaurants. Ski in for lunch, order the lamb from Écrins with a glass of Crozes-Hermitage from the Rhône Valley visible in the distance. The restaurant proves that altitude dining doesn't have to mean overpriced cafeteria food. This is what happens when a serious chef decides to cook at 2,400m.

What to do there

4 things to do

1. 1 Ski or Hike In to the Maître Restaurateur at 2,400m Adventure · Free

   At 2,400m, Le Diable au Coeur earned Maître Restaurateur certification — a French title for chefs who prepare 100% on-site with raw, quality, locally sourced produce. It's RARE at altitude where most mountain restaurants use pre-made food trucked up. The logistical insanity: every ingredient hauled up 750 vertical meters daily, every dish cooked in a kitchen powered by generators, at an elevation most people reach by chairlift. Access the restaurant (marked on piste map) by skiing in winter or hiking from Les 2 Alpes village in summer (1-1.5 hours). The approach IS part of the experience — you earn the meal by working for it.

   Backup: If you can't ski/hike, check if there's a lift nearby for pedestrian gondola access. Or visit in summer when hiking is easier than winter's snow.

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2. 2 Order Lamb from Écrins with Crozes-Hermitage Wine · Price: high

   Order lamb from Écrins (local, raised in valleys around the national park) paired with Crozes-Hermitage from the Rhône Valley — visible southwest on clear days. The pairing reveals Alpine terroir logic: lamb grazed on alpine herbs at 1,500-2,000m, wine grown on granite slopes at 200-400m. Both products of mountain terroir hauled to 2,400m. Book ahead at lediableaucoeur.com, then ask your sommelier: 'Why pair Crozes-Hermitage with alpine lamb?' The answer: Syrah's black pepper complements the lamb's alpine herb diet. Ask the kitchen: 'How often do you restock ingredients at 2,400m?' The logistics make every dish a miracle.

   Backup: If lamb not available, order any local meat (veal, beef from Savoie/Dauphiné). Pair with Savoie red (Mondeuse) or Rhône (Côte-Rôtie, Saint-Joseph). Same terroir logic.

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3. 3 Ask About the Michelin Guide and Gault & Millau at Altitude History · Free

   Le Diable au Coeur appears in the Michelin Guide and Gault & Millau — rare for mountain restaurants where most are tourist traps. It's also Ecotable certified for sustainable practices. Ask staff after your meal: 'How did you earn Maître Restaurateur certification at 2,400m?' or 'What's the hardest part of running fine dining on a ski slope?' The answers reveal the absurdity: maintaining standards when your dining room is ski-lift accessible only, when power can fail, when ingredients freeze during transport, when diners arrive in ski boots. The pride is visible — they KNOW they're doing something exceptional.

   Backup: If staff too busy, read the plaques on the wall (Maître Restaurateur, Ecotable certificates). Or research online: 'Le Diable au Coeur Les 2 Alpes Michelin' for reviews.

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4. 4 Watch Sunset Alpenglow Over La Meije with Vin Chaud Wine · Price: low · Optional

   Order vin chaud (€6-8) and position yourself on La Rotonde bar's terrace facing west toward La Meije (3,983m). Watch alpenglow hit the last great Alpine peak climbed (1877, Gaspard with bare feet) as the sun drops. At 2,400m, you're above valley haze, so the color is INTENSE — pink, then orange, then red, then purple over 20-40 minutes. Ask staff: 'Which peak is La Meije?' They'll point out the distinctive pyramid with visible national pride. As the temperature drops 5-10°C with sunset, finish your vin chaud knowing you've watched the Alps' nightly light show from a restaurant that shouldn't exist.

   Backup: If sunset timing doesn't work, visit for SUNRISE (arrive 6-7am). Same alpenglow, opposite direction. Colder, fewer people, order espresso instead of vin chaud.

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