Maxime MEILLEUR

" I fell into cooking as a child ", Maxime Meilleur likes to say! In fact, a year after he was born, his parents opened the restaurant "La Bouitte", where they served simple, generous Savoyard dishes, before moving on to more elaborate cuisine. Maxime Meilleur was destined for a career as a top-level sportsman, but cooking caught up with him! In 1996, a vacancy arose in the family restaurant for a pastry chef, and he came to lend a hand in preparing a custard. Caught up in his passion, he joined his father and never left La Bouitte! Like his father, he is self-taught and gradually learns the trade. He sees a similarity with the rigor and training of his sporting career. " We put on the bib at every service! "he likes to say.

Over the years, La Bouitte has grown and the cuisine has become increasingly refined. The Meilleur family has grown from a 300 m² establishment in 1996 to over 3000 m² today, with a 15-room hotel, spa, bistro and bakery. Recognition is pouring in. In 2016, La Bouitte became a Relais & Châteaux and was awarded 4 Gault & Millau Toques in 2017. A fine accolade!

A new beginning

Over the past few months, the Meilleure, father and son, have been "rethinking" La Bouitte to give it a new lease of life. " Over the past year, we've done a lot of streamlining. We've gone back to basics, because we were skiing too fast," admits Maxime. And the results are there for all to see. " Our greatest reward is when customers say to us, 'You've changed everything except yourself'," he smiles.

The menu (2 starters, 2 main courses, 2 desserts) changes with each service, according to the products of the moment, while retaining three essential dishes (escalope of duck foie gras and lécorn, glazed veal sweetbreads, milk dessert in all its forms) that are impossible to remove from the menu!

A breath of fresh air and happiness

"La Bouitte is our baby, and the adventure will continue thanks to our boys," enthuses Maxime Meilleur. Oscar and his brother Calixte have just joined the brigade, ensuring continuity: " Three generations of chefs in the same kitchen, that's unique," says Maxime, very proud of his sons. The next generation is assured!

Key dates :

1975: birth in Saint Marcel

1976: creation of La Bouitte by René and Marie-Louise Meilleur

1996: Maxime Meilleur joins La Bouitte

2017: René & Maxime Meilleur restaurant awarded 4 toques by Gault&Millau

2018: opening of the "Simple et Meilleur" mountain bistro

2025: Maxime Meilleur's sons join the La Bouitte brigade