st Disdier summer 2020st Disdier summer 2020
©st Disdier summer 2020
Sylvie Delécluse from

stopover gite of Saint Disdier

With a radiant smile, Sylvie is in charge of the gîte d’étape de Saint Disdier. She welcomes and concocts healthy and 100% homemade dishes for those who want to push the doors of her haven of peace!

From Champsaur

towards Dévoluy

Native of the South, Sylvie has been walking the summits of the Hautes-Alpes since her teenage years. It is by dint of coming to spend her weekends in the mountains, that she and her companion decided to change their lives.
After having spent a dozen years in the Champsaur valley, where she held various missions as an administrative assistant in Chaillol, Sylvie again felt the need for change, for a new course to take.
It was in February 2020 that Sylvie discovered the gite of Saint Disdier, then already put up for sale. This former presbytery and its atypical configuration of “refuge in the valley” immediately seduced the one who will become in August 2020 the new manager of the establishment.

A host

on all fronts

For this cooking, mountain and photography enthusiast, Le Dévoluy with its preserved fauna and flora, was an obvious choice.
She loves above all the contact, the welcome of hikers and the offbeat lifestyle that the seasons offer.
“Living with the seasons and the emotions of the mountain”

The gîte d’étape is not only a roof to spend the night. There is also a reading corner, games, the purr of the stove, hot and refreshing drinks, advice and, above all, the tantalizing smells that emanate from the kitchen. And, like so many stopover gites, at mealtime, diversity flourishes in the plates. A whole explosion of flavors that contribute to the warm atmosphere that spreads in the mountains.

In the new formula proposed by the gite, you will find agenerous, healthy and balanced home cooking, based on local products. Accommodating up to 15 people on the dormitory side and 24 people for the restaurant part, the garden comes to enlarge the capacity of reception in summer.

Among its many projects: the creation of a kitchen garden to cook the products of the garden, to make the place live with activities in partnership with local providers and future projects around the practice of photography.

Determined to anchor herself in the associative life, Sylvie regularly participates in the events of the territory by proposing gift vouchers to come and discover her gite.

Having grown up in an atmosphere where pots and pans were left on the stove all day, I want to welcome my customers as I welcome my friends at home.

Portrait Sylvie Delécluse Gîte d'étape de St DisdierPortrait Sylvie Delécluse Gîte d'étape de St Disdier
©Portrait Sylvie Delécluse Gîte d'étape de St Disdier
Sylvie Delécluse

The bottom line

Chef's secret recipe

Red fruit crumble

(for 6 people)

For the crumble:

  • 100 g flour
  • 50 g brown sugar
  • 50 g butter

For the cake:

  • 200 g red fruit
  • 75 g flour
  • 70 g powdered sugar
  • 70 g liquid fresh cream
  • 40 g soft butter
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1 pinch salt

Start by making the crumble with the flour, brown sugar and butter cut into small pieces. Knead it into a crumbly dough and set aside in the fridge.
In another bowl, whisk the butter and sugar together, then add the egg. Whisk again then gradually add the flour, baking powder, and salt. Mix and then add the cream last until you have a smooth batter.
Butter and flour a square or rectangular mold of 20-22 cm, then pour the preparation into it. Place the fruit on top and cover with the crumble. Bake in a hot oven at 180° for 35 min, keeping an eye on the cooking.