“Wait, are we making our own lollipop?”
That was the first thing we realized when we arrived, and we’d be lying if we said we didn’t smile like kids when we found out.
We were handed a small wooden stick, and right in front of us, warm local honey was poured in a long, golden stream directly onto a tray of fresh snow. Within seconds, the honey began to set upon contact with the cold. All we had to do was gently wrap it around the stick with a little skill, and there you have it: a homemade lollipop, still warm, gleaming like amber.
The taste? It’s impossible to really describe. It’s honey, yes, but transformed by the cold. Thicker, slightly caramelized, with a texture that’s both melt-in-your-mouth and crunchy—a surprise with every bite. We were silent for a second, just long enough to realize that this simple little thing was absolutely delicious. Then we had another one. Each of us. Without a shred of shame.
A little piece of Canada right in the heart of the Alps
What strikes you when you stop at La Cabane à Sucre is the atmosphere. You leave behind the typical ski resort setting and step into something completely different. It has a distinctly Canadian feel—that tradition of sugar shacks where people gather to enjoy treats made with maple syrup poured onto the snow. Here, local honey replaces the maple syrup, but the essence is the same: simplicity, the pleasure of taste, and the joy of being outside in the cold with something warm and sweet between your fingers.
It’s new this season in Alpe d’Huez, and honestly, we hope it’s here to stay. Because we’ve been missing this kind of break. Not just another mountain restaurant, not just another fast-food joint on the slopes. Just a warm, unique spot where you can stop for five minutes or half an hour—you’ll lose track of time for a bit—to catch your breath and enjoy a delicious meal.
The perfect break between two runs
What we loved was that feeling of disconnect. We ski hard all morning, hitting one run after another, and then suddenly, there we are, sitting there with a honey stick in hand, gazing at the mountain without a care in the world. It’s simple, but it’s exactly what we needed.
There were other skiers around us—couples, groups of friends—and everyone was smiling. It’s the kind of place where people strike up conversations naturally, where you find yourself saying things like, “Have you tried it? It’s crazy, isn’t it?” to complete strangers. Someone said it reminded them of a trip to Quebec. Another said it was the best discovery of their week. We all agreed.
And then there’s that simple, little pleasure of making something yourself. We live in a world where everything is ready-made, packaged, and served up to us. Here, you pour, roll, and taste. It’s artisanal, it’s fun, and the result is amazing.
The kind of memory that lasts
On the chairlift ride that followed, we weren’t talking about being tired anymore. We were talking about that lollipop—the taste of honey frozen on the snow, the smell of the cabin, and that unexpected break that had completely revitalized our afternoon. We even found ourselves planning to go back the next day, “just to get another one.”
That evening, sitting on the terrace with a glass of mulled wine, that was the first thing we told the friends who had joined us. Not the black run at Pic Blanc, not the view from the summit. The lollipop. That honey lollipop we made with our own hands in the snow, in a little wooden cabin that smelled just like Canada.
If you’re passing through Alpe d’Huez this season, don’t make the mistake of driving past La Cabane à Sucre without stopping. Treat yourself to this break. Your taste buds will thank you, and you’ll leave with a smile stuck to your lips—much like honey sticks to your fingers.
And if you mention that you’re coming on behalf of François or the PistesAlpedHuez website, you’ll be treated like royalty…
La Cabane à Sucre, Alpe d’Huez, Les Bergers area. Open daily from 8:30 a.m. to 5:30 p.m.
