Two-star Michelin restaurant with eco-friendly suites and nature-inspired cuisine

"Christophe Aribert is thriving in his restaurant in a fine 19C house built against the hillside in Uriage Park. A nature lover, he has made eco-responsibility the foundation of his establishment: waste management, pellet heating system, organic cotton fabrics... Every aspect has been considered in terms of its impact on the environment. The chef's passion for herbs and roots from the surrounding mountains is more pronounced than ever; these sit alongside the fruit, vegetables and flowers from the kitchen garden in the dishes. His cuisine is also an ode to freshwater fish. Finally, let's not forget the comfortable guestrooms on offer – ideal should you wish to stay a little longer." - Michelin Inspector
"As rooms developed by a MICHELIN Starred restaurant within the One Key selection, it rounds off and extends the gastronomic experience." - The MICHELIN Guide
"Finally, epicureans will be delighted to find rooms developed by several MICHELIN Starred restaurants in the One Key selection to round off and extend their gastronomic experience. Maison Aribert (Saint-Martin-d’Uriage) is one of the properties honored." - The MICHELIN Guide
"After years running the kitchen at a two-star Michelin restaurant in the French spa town of Uriage-les-Bains, chef Christophe Aribert snapped up an old chalet nearby, thoroughly restored it, and opened an innovative new restaurant and hotel. Eco-friendly Maison Aribert has just five sleek and luminous suites, all furnished with one-of-a-kind antiques, original artwork, and private terraces overlooking the wooded surroundings." - Mark Fedeli
"Following years running the kitchen at a two-star Michelin restaurant in Uriage-les-Bains, chef Christophe Aribert snapped up and thoroughly restored an old chalet nearby to open an innovative restaurant and hotel; eco-friendly Maison Aribert offers just five sleek, luminous suites furnished with one-of-a-kind antiques, original artwork, and private terraces overlooking the wooded surroundings." - Mark Fedeli