Our dishes are freshly prepared on site using quality ingredients and rural produce from small local and regional businesses and producers’ cooperatives. The cuisine draws its inspiration from sophisticated French gastronomy with a pinch of exotic flavors that never overwhelm.
Over the course of the year, these elements are complemented by an array of events, including:

Theme nights based around certain world cuisines combining typical specialities with suitable background music •
Guest appearances from head chefs at “Qui est le chef?”. •

L’Inattendu can host family celebrations, meetings, seminars and other events tailored to your exact requirements.

A perfect day in the great outdoors starts with a good breakfast, whether you are an adventurous hiker, a holidaymaker or connoisseur looking to take your time.

Our breakfast buffet offers locally sourced products ranging from sweet to hearty, with cold cuts from small local producers. We are happy to cater to our guests’ wide-ranging breakfast preferences.

Breakfast is included in the accommodation price.

In the warmer months of the year, L’Inattendu offers a ‘picnic basket’ with local produce including cold cuts, cheese and fruit, making it ideal for a hike or day trip. Alternatively, you can enjoy it as a Plancha (snack meal) for lunch on the terrace or in the guest house.

The picnic is completed by fruit juice from the region.

If you would prefer to enjoy your picnic basket at the guest house, you can order from our drinks and wine list.

Every afternoon we serve rustic nibbles, tapas and much more in the bar and on the terrace – all accompanied by the wonderful Alpine panorama! The menu focuses on Planchas with tapas and South American delicacies such as pão de queijo and empanadas, accompanied by the customary selection of drinks and an extensive wine list including different champagnes, crémants, and white, rosé and red wines, many of them from southern France. Theme nights are also part of the program.


Selections from the “Tartines, Tapas & Co.” menu

  • ‘La Bas-alpine’: rustic bread with fresh goat’s cheese and regional honey (miel Blanche)
  • ‘Bela Ingrid’: saucissons (sausages) with horseradish on dark rye bread
  • ‘Chaude Espagne’: bread with spicy chorizo and homemade Catalan sauce

The à la carte dinner menu consists of starters, entrées and desserts all created by our head chef.

Culinary events take place throughout the year, including:

• World cuisine theme nights featuring typical specialities and suitable live background music,

• “Qui est le chef?”, where we invite a well known head chef or cook to design a meal.

A selection from our menu


Homemade veal terrine with morels, accompanied by a rocket salad with toasted almond slices


Avocado and mango salad with shrimp in a lime marinade


Main dishes

Lamb chops de l’Instituteur with mild spices on a bed of couscous with Provence saffron


Moqueca à la Bahia (outside the summer season): onions, tomatoes, bell peppers, fish, prawns and squid with fresh coriander. Prepared in a traditional moqueca pot. Served with or without coconut milk.

Avec ou sans lait de coco


Pavé Beatriz – sponge, crème allemande, chocolate coulis, almonds and Brazil nuts


La Valpousane with fruits of the forest