What would the Champsaur-Valgaudemar be without its famous tourtons (fried pastry squares filled with sweet or savoury mixtures), ravioli (small fried quenelles made from potatoes and mountain cheese) or donkeys ears (no, not real donkey ears, a spinach dish using young, fresh, leaves harvested when they are the size of a donkey’s ear !) ? So many flavours to tickle your taste buds ! Passed down from generation to generation, the original recipes have evolved with the creativity and taste of each individual. For dessert, pride of place goes to the fruit tarts (thin layers of pastry garnished with blueberries, raspberries, prunes…) and crunchy cookies (small almond, hazelnut and chocolate biscuits).