The Four-Mountains circular route

Cycling sports
Cycle tourism route

Méaudre
38112 Autrans-Méaudre en Vercors

Difficulty: Modéré
Lenght: 42Km
Elevation: 684m
Duration: 3H

Tracé GPX - Vélo de route - Le tour des Quatre-Montagnes - Vercors - Alpes Isère

This circular route is a good warm up before setting out to conquer the legendary Vercors routes. The Quatre-Montagnes - or the four-mountain route - goes from village to village: Méaudre, Autrans, Lans-Vercors and Villard-de-Lans on the northern side the Vercors.

Start in Méaudre: take the D106 to Villard-de-Lans.
Pass through the town then head for Lans-en-Vercors via Le Peuil. Pass through Ville Vieille and Les Francons.
Turn left, pass by the Maison du Parc and continue on the D106 to Autrans.
At Le Bouchet hamlet, turn right then left (Le truc).
Continue to Villeneuve and turn left to return to Autrans.
Return on the road parallel to the D106C and the sweet little road along the Méaudret gorges.

This route crosses vast meadows bordered by forests. Stop and enjoy the shade.

Labelled "Vélo et Fromages" (Bicycle and Cheese), this itinerary combines cycling tourism with the discovery of local cheese. Discover the Bleu du Vercors-Sassenage (PDO) by bike.

Route details

3h0

Boucle

42km

684m elevation gain

Difficulty

Level bue - Medium

Opening

From 01/01 to 31/12.

Subject to favorable weather.

More details

Recipe for Vercors-Sassenage AOC blue cheese ravioles (small ravioli):
Ingredients for 4 people:
250 g Royans ravioles
20 cl full cream
1 chicken stock cube
80 g walnut kernels
80 g of Vercors-Sassenage blue cheese (PDO)
Salt, pepper.
Start by placing each sheet of ravioles in the freezer for 30 minutes - they will be easier to separate. Cut the cheese into small cubes and remove the rind. Melt the fresh cream with the cheese cubes together over a low heat, stirring regularly. Boil the chicken broth in salted water. Take the ravioles out of the freezer, separate them and plunge them into the boiling water. Take them out with a skimmer when they rise to the surface. Distribute them in shallow soup dishes.
Add the crushed walnuts, pepper and a small ladle of the water used to cook the ravioles to the cream. Mix and pour over the ravioles.