At the highest point of a charming hamlet, this converted stable, which has retained its authentic feeders and hooks for smoking meat and fish, sports a vaulted dining room oozing in stylish appeal. Chef Fabien Ferdinand lovingly crafts regional, even super local produce: such as Arctic char, rainbow trout from Châteauroux-les-Alpes, ewe's milk cheese and duck foie gras from the village. An address worth keeping…