Isère’s autumn bounty: walnuts, wines and Michelin stars in France’s alpine heart
For business travellers seeking a seasonal escape with substance, Isère offers a compelling blend of heritage, gastronomy and alpine charm. Located in southeastern France, this under-the-radar region comes into its own in autumn, when the walnut harvest begins and the culinary calendar bursts into life.
The world’s finest walnuts
Isère is home to the Grenoble walnut—the first nut in the world to receive Appellation d’Origine Contrôlée (AOC) status back in 1938. Harvest dates remain officially regulated, typically running from late September to early November. Visitors can explore the nut’s legacy at the Grand Séchoir museum in Vinay, tour traditional mills, and sample walnut specialities including the region’s finest Tarte aux Noix at Pâtisserie Laurent Champon and Pâtisserie Petit. For a savoury twist, try the ravioles aux noix at La Brasserie Les Agapes in Chatte.
Alpine cheeses with character
Isère’s cheese scene rivals any in France. While Bleu du Vercors-Sassenage and Saint Marcellin are the headline acts, lesser-known varieties like Brique and Tomme de Belledonne offer depth and diversity. Farm visits reveal the region’s artisanal spirit—from Laura Schmidhauser’s goat farm in Theys to the award-winning Les Champs Derrière in Villard-de-Lans. Saint Marcellin lovers should head to Fromagerie Rochas, Le Murinois or L’Etoile du Vercors for the best of the breed.
A wine renaissance
Once home to vineyards as vast as Champagne’s, Isère’s wine industry is enjoying a quiet revival. Today, 53 growers cultivate 65 hectares, championing rare alpine grape varieties. Estates like Les P’tits Ballons in Trièves and Sébastien Bénard’s organic plots in La Buisse are leading the charge. Thomas Finot’s wines from Bernin have earned pride of place on Michelin-starred tables, restoring the reputation of Grésivaudan grapes.
Spirits with soul
Chartreuse remains the region’s most iconic liquor, produced by Carthusian monks since 1737. The newly revamped Museum of la Grande Chartreuse offers insight into its mystique, complete with cocktail bar and apothecary. For something more experimental, L’Entropie distillery crafts floral vodkas and alpine gins using local botanicals. Domaine des Haute Glaces, the world’s oldest organic whisky distillery, and La Salettina’s century-old Génépi des Alpes liqueur round out the region’s spirited offerings.
Michelin moments
Isère now boasts seven Michelin-starred restaurants, including two new additions in 2025. Palégrié in Autrans-Méaudre, helmed by Guillaume Monjuré, cooks everything over open fire and has earned a green star for sustainability. Astérales in Corrençon-en-Vercors offers alpine elegance under Chef Ludovic Nardozza. Other standouts include Maison Aribert (Uriage), La Pyramide (Vienne), and Le Fantin Latour (Grenoble).
Whether you’re hosting clients, planning a retreat, or simply extending a business trip, Isère delivers a rich, flavourful experience that’s rooted in tradition and elevated by innovation. Autumn is the perfect time to taste it all.